Curry Puff with Minced Beef and Potatoes

Curry Puff With Minced Beef And Potatoes

By Elizabeth Liew  

October 17, 2019

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Crunchy fried dough is filled with a moist and rich filling of tender beef mince and creamy chunks of potatoes. Want a bite already? Make your own curry puffs with fresh ingredients and no additives. You will never want to buy them again.

 

Watch the video guide below:

  • Prep: 20 mins
  • Cook: 15 mins
  • Yields: Makes 12

Ingredients

2 potatoes, medium, about 250 grams

3 tbsps oil

1 sprig curry leaves

2-cm ginger, finely chopped

2 cloves garlic, finely chopped

1 onion, medium, finely chopped

2 tbsps meat curry powder, form a paste with 2 tbsps water

150 g minced beef

1¼ tsps salt

½ tsp sugar

250 g plain flour

60 g butter, or margarine

125 ml water

Oil, for deep-frying

Directions

1Peel the potatoes and cut into small cubes, about 0.5-cm each. Heat the oil in a shallow pan or wok over medium heat. Add the curry leaves, ginger, garlic and onion, frying till the garlic and ginger start to brown.

2Mix curry powder and water to form a paste. Stir in the curry paste and cook for 4 to 5 mins, until fragrant and well cooked. Add the beef and stir-fry till crumbly before adding potatoes.

3Add ½ cup water and cook over medium heat, stirring occasionally until the potatoes are tender, about 20 mins. Add salt and sugar to taste. Take the pan off the heat and transfer filling onto a plate and cool completely.

4Meanwhile, make the pastry. Stir the flour and salt together in a mixing bowl and add butter or margarine. Mix with your fingertips until well distributed.

5Sprinkle in water and stir until the mixture comes together to form a firm dough. Knead lightly for 1 to 2 mins, then set aside for 10 mins to “rest” the dough.

6Pinch off balls of dough (about 2-cm in diameter) and roll into balls. Working on a lightly floured surface, roll the dough out into thin circles, each about 7- to 8-cm in diameter.

7Place a tablespoon of cooled filling in the centre of each dough circle and fold over to enclose (in a semi-circle). Pinch dough around the edges and seal by fluting or pressing with the tines of a fork.

8Fry in hot oil until golden brown and drain well in wire basket. Serve hot.

Photo: Food For Life

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