I made the pastry because it needs just a few minutes and is ready to eat for lunch or supper especially if you don’t have time or if you are so hungry after seasoning the wok like me.
What do you need to make it?
2 sheets puff pastry
1 tbsp sunflower oil
½ small onion
1 garlic cloves
1 tsp grated fresh root ginger
1 fresh red chili
2 tbsp curry powder
75 g minced beef
115 g mashed potato
4 tbsp chopped fresh coriander
Oil for frying
Salt and black pepper
Chop onion, garlic and chili. Heat the sunflower oil in a wok, add the chopped onion, garlic, chili, and ginger. Stir-fry over a medium heat for 3 minutes. Add the curry and beef and stir-fry over a high hest for 5 minutes, or until the beef is browned.
Transfer the beef mixture to a large bowl and add the mashed potato and coriander. Stir well, then season and set aside.
Lay the pastry on dry surface and cut out 8 rounds. Place a large spoonful of the beef mixture in the center of the pastry round. Fold each round in half to enclose the filling. Press and crimp the edges with the tines of fork to seal.
Fill a wok one-third full of oil and heat. Deep- fry the puffs, in batches, for 2-3 minutes until puffed up and golden brown. Drain on kitchen paper and serve garnished with fresh coriander leaves. Offer a small bowl of tomato ketchup for dipping.
Enjoy!
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