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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.
hi would love to win this book it looks fantastic xx
I am a poor student and i need help with my cook book fetish. I have many years to catch up to my Nana’s and Mums library of delicious knowledge. Help feed my addiction to yummyness.
Have just discovered you and oh my goodness, love it!!
I look forward to your regular updates of delicous recipes and many interesting ideas!
Thank you.
This looks a good book to use up what we already have at home.it would also be good for those who dont cook.
I think the kids would be happy if i could create a perfect meal…… let’s just say I don’t stand a chance on master chef…
Loving the mag and all the tips, helps and info
Sometimes I get into a rut with cooking for myself. I’d love a perfect meal!
Oh, count me in. This looks great
A great book to enhance the basics, sensible yet meals produced with flair!
Would love this book. always on the search for new recipes and have a great stash of cookbooks to help me along the way.
this would be a great book to have in my collection
Looks like an awesome book – it’s always great having a cook book that is adventurous with new and different ways of mixing and blending ingredients
What a fantastic idea! Looks like a great book.
Awesome, please put me in. Thriftiness in the kitchen comes down to storage space. If you have the space you can really stock up on specials and it makes a huge difference to your weekly shopping total.
Never underestimate how good a fry up of leftovers can taste! And you feel good about not being wasteful.
That age old advice about not shopping when you are hungry really helps save the unnecessary spending, aswell as the waist line.
Love a cookbook that uses everyday ingredients and teaches you how to make delicious meals
Instead of grating lemon zest on a grater with the risk of losing finger nails, peel the skin thinly with a potato peeler. Put the required sugar for the recipe into a kitchen whiz, add peel and whiz until peel is fine. Good for lemon honey or lemon cakes.
I love the sound of this book. Start simple & jazz it up. Can’t wait to try the beetroot cake!
hello,loving the mag.
another tip from me:
smelly fridge? just pop some bicarb in a little saucer and put it in fridge.
smells will be absorbed.
I would love to give this to my student daughter, just to prove there is more in life than 2 minute noodles!
You have some really good ideas and I hope that this mag really takes off and love that it’s on line
Cool! The easier the recipe, the better for me. Sounds like a good book.
Fabulous to have something different!