Curry Puffs

Ingredients

• 1 tablespoon vegetable oil
• 1/2 yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 pound ground beef or ground chicken
• 1 cup russet potato, peeled and finely diced
• 1/2 cup frozen peas
• 2 tablespoons curry powder
• 1/2 teaspoon ground turmeric
• 1/2 cup chicken stock
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 sheets puff pastry, thawed
• 1 egg, beaten

Method

1. 1

   Heat the vegetable oil in a 9-inch skillet over medium heat. Add the onion and garlic and cook until softened, about 3 minutes.

   3:00 · Cook onion and garlic
2. 2

   Add the ground beef or chicken to the skillet, breaking it up with a spoon, and cook until browned, about 5 minutes.

   5:00 · Brown meat
3. 3

   Stir in the diced potato, curry powder, and turmeric, coating everything evenly in the spices.

4. 4

   Pour in the chicken stock, season with salt and pepper, cover, and simmer until the potatoes are tender, about 10 minutes.

   10:00 · Simmer filling
5. 5

   Stir in the frozen peas and cook 1 minute more, then remove the skillet from the heat and let the filling cool to room temperature.

6. 6

   Preheat the oven to 400°F and line two baking sheets with parchment paper.

7. 7

   On a lightly floured surface, roll out each puff pastry sheet and cut into 4-inch rounds, re-rolling scraps as needed to yield about 16 rounds total.

8. 8

   Spoon about 1 tablespoon of the cooled filling onto one half of each round, leaving a border around the edge.

9. 9

   Fold each round over the filling to form a half-moon, then crimp the edges with a fork to seal.

10. 10

    Arrange the curry puffs on the prepared baking sheets and brush the tops with the beaten egg.

11. 11

    Bake until golden brown and puffed, 20 to 25 minutes, rotating the pans halfway through.

    20:00 · Bake curry puffs
12. 12

    Let the curry puffs cool on the baking sheets for 5 minutes before serving warm.

    5:00 · Cool before serving