Baked Curry Puffs

Step 1: In a wok or pan, heat a little oil and fry chopped garlic until golden add onion and ginger.

Step 2: Add in the minced meat and fry for 2 minutes breaking up the meat into small pieces. ( I use a separate pan to fry the meat and drain off excess fats, then add the meat to the onion mixture).

Step 3: Add potatoes, cook for further 2-4 minutes.

Step 4: Add the curry powder, water, sugar salt and pepper and simmer over a medium low heat stirring occasionally to prevent burning, until the potatoes are almost soft. (About 10 - 15 minutes).

Step 5: You may need to add a little extra water if there is no sauce left.

Step 6: Add in the mixed vegetables and coriander last and cook for a further 2-3 minutes until the vegetables are just starting to soften.

Step 7: Remove from heat and cool.

Step 8: Cut the puff pastry into 4 inch by 4 inch squares.

Step 9: Put some filling onto one half of the square.

Step 10: Brush edges with a little water and fold over pastry to make a rectangle or triangle shape.

Step 11: Use a fork press the sides together to seal the edges of the puff pastry, and also the makes a nice pattern.

Step 12: Brush the puffs with the egg wash (beaten egg).

Step 13: Bake in a preheated oven 185°C until a nice golden colour. (about 10-15 minutes).

Step 14: Arrange the curry puffs on a serving platter and serve with a dipping sauce.