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  • Writer's pictureKimberley Kells

Thai Curry Puffs

Updated: Aug 16, 2019

These Thai Curry Puffs are baked in the oven, not deep fried which makes them a bit healthier but also much easier to cook. Deep fried is always going to taste better but I find it far easier to throw a few trays of curry puffs in the oven and forget about them rather than to have to babysit a pot of hot oil, cooking in batches of 4 or 5 at a time.

Thai Curry Puffs are one of my mum's signature dishes. She brings them to every barbecue and party and they are always a hit. My first memory of them was when I was 5 or 6 years old, my mum had volunteered to cook food for the Asian Food Stall at my primary school fete. She had committed to making 500 curry puffs and it was then that she taught me the folding technique I've been using ever since. Here is a video, and once you get the hang of it, it's like second nature, but for beginners, crimping with a fork will also do the job. This recipe makes a large batch which I mostly freeze just before the baking stage. They will keep in the freezer for months and when it comes to cooking them, I just throw them on a lined baking tray straight from frozen and bake in the oven. They are ever so slightly spicy from the curry powder but my kids have eaten them since they were babies and never had a problem #asiankids. It's a great dish to sneak some vegetables in too!

“I make these Curry Puffs with pork but you can easily change them up to use chicken or beef mince. I've even made them vegetarian, leaving out the meat all together and they still taste great!”

Thai Curry Puffs an original recipe by Kimberley Kells

Preparation time: 1.5 hours

Cooking time: 30 minutes

Makes: 75 Curry Puffs

3 Tablespoons Vegetable Oil

1 Onion, chopped

3 Cloves Garlic, chopped

500g Pork Mince

1 Large Sweet Potato, diced

3 Potatoes, diced

500g Frozen Peas Carrot Corn

30g Keens Curry Powder

4 Tablespoons Soy Sauce

4 Tablespoons White Sugar

2 Teaspoons White Pepper

9 Sheets Frozen Ready Rolled Puff Pastry

Step 1- Heat oil in a large frying pan/wok and saute the onion until soft. Add the garlic and fry for an extra minute.

Step 2- Add the pork mince and break up lumps using a wooden spoon.

Step 3- Add in the sweet potato and potatoes and fry over low heat with the lid on until cooked through. You will need to stir every few minutes to ensure nothing catches on the bottom of the pan.

Step 4- Stir through the frozen veg, curry powder, soy sauce, white sugar and white pepper. Taste for balance and adjust if necessary. Cool completely.

Step 5- Take one sheet of thawed ready rolled puff pasty and using a knife, make 2 vertical cuts and 2 horizontal cuts so that you have 9 equal squares.

Step 6- Using one of the pastry squares, fill with 1 tablespoon of curry puff filling. Fold in half diagonally, pressing the edges to seal. You can either crimp the edges with a fork or fold the traditional way using the technique in the video above: start from one corner, pinch the pastry edge between 2 fingers and fold over, slightly overlapping, pinch beside this fold and fold over again, creating a rope look. Continue all the way around the pastry edge until complete. Repeat with the other pastry squares until all the filling is used.

Step 7- The curry puffs can be frozen on a lined tray at this stage or baked straight away on a lined tray with a spray of canola oil in the oven at 200c for about 30 min or until golden. Serve with sweet chilli sauce.

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