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These little spicy puffs are perfect for when unexpected guests show up. Make them beforehand and store in the freezer. You don’t have to thaw them, just bake them straight from the freezer. Just brush with beaten egg and sprinkle with sesame seeds.
SPICY CURRY PUFFS
Makes 36–45 curry puffs
Curry filling (see recipe below) 1 serving
Corn flour (cornstarch) 1 tsp, mixed with 2 Tbsp water
Ready-made puff pastry 4–5 sheets
Egg 1, lightly beaten
White sesame seeds to taste
• Prepare curry filling as in recipe below and add the corn flour mixture to the potato filling just before you turn off the heat. This will thicken the mixture so it is easier to wrap into parcels. Set aside to cool.
• Cut each sheet of puff pastry into 9 squares and place a spoonful of potato mixture in the centre of each square. Fold the pastry into a triangle and crimp the edges using your fingers. The puffs can be wrapped and stored in the freezer at this stage. They will keep for up to 3 months.
• To cook, place curry puffs on a lined baking tray and brush over with beaten egg. Sprinkle sesame seeds on top and bake in a preheated oven at 200°C (400°F) for 20 minutes if fresh and at least 35 minutes if just out of the freezer. Bake until golden brown on top.
CURRY STUFFED FLATBREAD
Makes 12 pieces
Flatbread:
Wholewheat flour 240 g (81/2 oz) + more for dusting
Salt 1 tsp
Water 180 ml (6 fl oz / 3/4 cup)
Cooking oil 2 Tbsp
Curry filling:
Butter 2–3 Tbsp
Potatoes 3, large, peeled and finely diced
Cooking oil 4 Tbsp + more if needed
Onion 1, medium, peeled and finely chopped
Carrot 1, medium, peeled and finely diced
Minced beef 200 g (7 oz)
Salt to taste
Freshly ground black pepper to taste
Curry powder 2 Tbsp
Beer 85 ml (21/2 fl oz / 1/3 cup)
Brown sugar 1/2 tsp
Coriander leaves (cilantro) to taste, roughly chopped
• Prepare filling. Melt butter in a non-stick pan and add potatoes, frying them in batches until golden brown and cooked through, about 14 minutes. Stir constantly during cooking to stop them from sticking to the bottom of the pan. When soft and crispy, set aside.
• In the same pan, heat oil and sauté onion and carrot until soft. Add minced beef and continue to cook until the meat changes colour. Season with salt and pepper.
• Add curry powder and sauté for about 1 minute. Add beer to deglaze the pan and reduce heat slightly. Add brown sugar and potatoes and continue to cook the mixture. Add chopped coriander and turn off the heat. Set aside to cool.
• To make dough for the flatbread, add flour, salt and water to a bowl and use a spatula to combine all the ingredients. Using your hands, knead well until the dough feels firm and elastic. Drizzle oil over dough and place in a greased bowl for about 15–30 minutes at room temperature to rest—this will make the dough easier to work with.
• When dough is ready, turn it onto a floured board and shape the dough into a long roll. Divide it into 12 equal portions.
• Take a portion of dough and flatten slightly with your hands. Place a spoonful of cooled filling in the centre of the dough and enclose it by bringing all the sides together and twisting the seams to seal. Dust dough with extra flour and roll out with a rolling pin until about 0.5-cm (1/4-in) thin. Some of the filling may break through the dough but that’s fine—it will fry up nice and crispy and your guests will be fighting for these!
• Heat a heavy frying pan until hot and pan-fry flatbread for about 5 minutes on each side. Flatbread should be slightly charred and crisp. Serve on its own or with dips such as cucumber and yoghurt dip or hummus.
For MORE DELICIOUS RECIPES from the book, including Avocado and Salmon Tasters, and Beetroot Cake with Chocolate Ganache, click on PAGE 3 below.
Hello…love the latest issue of Sweet Living!
Thanks for all your hard work!
🙂
This book look fabulous
I’d love this book, I’ve just brought my 1st home.
After using lemons for their juice and zest through the rest of the lemon down the garbage disposal for a fresher smell.
Looks like a great book, Can never have too many!
Please pop me in the draw
What a fantastic book – count me in 🙂
Thanks again for another fabulous giveaway!
I love cookbooks and can’t afford to buy them as often as i’d like – so it would be wonderful if I was lucky enough to win this
Love, love , love this online book. I go over and over them each time I get the email. Thanks
that beetroot cake looks interesting. I’ve made one before but it just had raw grated beetroot in it. Was very moist!
Oh divine! Must try those curry puffs. We bought a cheap pie maker recently. For a quick lunch-time snack, we use leftovers to make yummy, reasonably healthy pies. Mince pies, curry pies, even lamb stew pies. Or you can use your fruit preserves to make fruit pies.
Will be trying the Curry Stuffed Flatbread recipe – looks yum!
I make our meals last several days (with 2 adult males, 3 adult females and a school ager)… I make a large roast lamb, then make a shepherds pie with the leftovers… or make roast chickens then pie, then soup…. makes meals last and everyone loves pie!
What a fantastic book Id love to win a copy.
Looks fantastic can never have too many cookbooks
Looks like a great book!
please count me in … my cooking would improve with this book
I have this book – it is great!!
The author has a facebook page – jump on – she always shares recipes and stories on her travels
http://www.facebook.com/BuildingaPerfectMeal
To freeze your surplus feijoa’s wipe them over and place them in ice cream containers. No need to pulp them first if time is short (or your having a race against the possums to see who gets the most first!).
I would love to dive into this cookbook!
Beetroot Cake with Chocolate Ganache !! OMG
Still trying to make the perfect meal, need all the help I can get!
I need all the help I can get in the kitchen so this book would be very helpful
Oh my gosh. Must try the beetroot cake! I have made chocolate zucchini cake, carrot cake and pumpkin pie, so why not beetroot cake? Delish!