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Another Recipe Kitchen Tested by the Party Saviors

Curry Puffs

CATEGORY: Appetizer
Savor the flavors of Thailand with these puffs.
Curry_Puffs
SERVINGS: 18 ea.
PREP TIME:  45 min.
COOK TIME: 10 min.
INGREDIENTS
Puffs:

1 clove garlic, chopped or minced
4 T vegetable oil
3 T onion, finely chopped
1 T coriander root, finely chopped
1 T turmeric
10 oz. lean beef or chicken, minced
1 T sugar
2 t salt
1 t pepper
7 oz. potatoes, cooked and mashed
2 T shallots, finely chopped
1 24oz. pkg puff pastry, slightly thawed
1-1/2 cups vegetable oil

Thai Relish:
1/2 cup rice wine or white vinegar
1/2 cup sugar
1 tsp. salt
3 T water
1 small onion, finely diced
1 small carrot, finely diced
1 medium cucumber, finely chopped
1 small Thai or green chili, finely chopped
Fresh coriander leaves (cilantro), chopped
DIRECTIONS
  1. Puffs:  Heat 4 T oil in a wok or fry pan over medium/high.  Stir in garlic and cook until golden.  Be careful not to overcook the garlic.  
    Add onion, coriander root and turmeric and continue stirring for several minutes.  Stir in meat, sugar, salt and pepper and continue stirring until meat is cooked and tender.  Turn down heat to medium, add potato and stir to mix well.  Taste and add sugar or pepper as needed.  Add shallots and stir briefly, then remove from heat and transfer to a large bowl to cool.
  2. Unfold each puff pastry sheet.  Using a 3" cookie cutter cut out 9 rounds per sheet.  Use a rolling pin to slightly flatten and stretch each round.  Scoop 1T of filling on to one side of each pastry round.  Fold over pastry, seal and crimp into a moon shape.
    Heat vegetable oil in wok, fry pan or deep fryer.  Fry curry puffs until golden brown.
  3. Serve with Thai Relish.
    Relish: boil vinegar, sugar, salt and water until fully dissolved.   
    Mix together diced onion, carrot, and cucumber in medium sized bowl.  Pour liquid over vegetables until covered and gently stir.  Add chili (optional) and coriander and stir.
    Can be served warm or cold.