August 10, 2016
Curries, Snacks, Beef,
Ground Beef, Vegetables, Carrot, Cucumber, Appetizers, Budget-Friendly, Cooking For A Crowd, Baby Shower, Christmas, Entertaining, Game/Sports Day, New Years, Potluck, Deep Fry, Stove Top, Spicy more
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To make the cucumber dipping sauce, combine vinegar, sugar and 1/2 cup (125ml) water in a small saucepan over low heat and cook, stirring, for 2 minutes or until sugar dissolves.
Increase heat to high and bring to the boil and cook for 5 minutes or until syrup thickens and then set aside to cool completely.
Meanwhile, heat oil in a large frying pan over medium-high heat and add mince and cook stirring with a wooden spoon to break up any lumps for 5 minutes or until mince changes colour and then add potato and carrot and cook, stirring for 5 minutes or until potato is tender and the add the curry paste and peas and cook for 2 minutes or until heated through and set aside to cool.
Use a 7cm round pastry cutter to cut 9 discs from each pastry sheet.
Place 2 teaspoons of the mince mixture in the centre of each disc and brush edges with water and fold in half to enclosed filling and then pinch edges together to seal and repeat to all discs are filled.
Add enough extra oil to a wok or saucepan to reach a depth of 6cm and heat to 190C over high heat (when oil is ready a cube of bread will turn golden in 10 seconds).
Add 6 curry puffs and cook for 3 minutes or until puffed and golden.
Use a slotted spoon to transfer to a plate lined with paper towel and repeat in 5 more batches with remaining curry puffs.
Add the cucumber and coriander to the vinegar mixture.
Serve curry puffs on a serving platter with cucumber dipping sauce.
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