Preparation Time 25 minutes

Cooking Time 10 minutes

Serves 6

Ingredients:

500 g Jack Purcell’s beef mince

2 tbsp oil
1 large onion, finely chopped
2 cloves garlic, crushed
2 tbsp mild curry paste
2 tsp grated ginger
1 1/2 cups beef stock
400 ml can coconut milk
2 tbsp brown sugar
1 kg pkt ready-rolled puff pastry sheets (6 sheets), thawed
plain thick yoghurt and cucumber to serve

Cooking Instructions:

1. Place beef mince in a bowl and mix in a little oil. Heat a large frypan, ensure it is hot. Crumble in half of the mince. Brown the mince, breaking up any lumps with a fork. Remove first batch, reheat pan and cook remaining mince. Return first batch of mince to frypan.
2. Add the onion, garlic, curry paste and ginger, cook stirring for 1 minute. Add stock and coconut milk. Bring to the boil, reduce heat and simmer for 20 minutes. The mince mixture should be fairly thick. Remove from heat and cool.
3. Preheat oven to 200’C. Work with one pastry sheet at a time. Cut each pastry sheet in half vertically, three times, to give four equal strips.
4. Place a tablespoon of cooled beef mince mixture on the bottom right-hand corner of each strip. Then fold the corner over to form a triangle. Keep folding, retaining the triangular shape with each fold, until you reach the top of the strip.
5. Place the triangles on a baking tray lined with baking paper. Bake for 10 minutes or until curry puffs are puffed and golden. Serve with plain yoghurt and chopped cucumber.

Essential Tips:

• It’s important to cool the beef mixture before making into curry puffs with the pastry. The puff pastry will then puff up and become golden brown and crisp.