Quick Curry Puffs  (meat or vegetarian)
By Ross McKenzie, Toronto NSW
Meat filling

Ingredients:
  • 1 small onion, chopped
  • 1 tbs cooking oil
  • 180g minced beef or chicken
  • 300g frozen mixed vegetables (eg peas, carrots and corn) or chopped boiled vegetables
  • 1/2 sachet Vissot Cambodian Curry paste, dissolved in 2 tbs water (see below)
  • 1 tbs cornflour
  • 3 tbs water

Optional: add chilli for more spice

Method:
  1. Heat the oil in a frypan
  2. Add the onion and fry until tender
  3. Add the meat and fry until cooked through
  4. Mix the fried onions and meat in a medium size bowl with all the other ingredients


Pastry

Ingredients:
  • 1 egg, lightly beaten
  • 3 sheets of puff pastry, cut into 4 squares each

Method:
Vegetarian filling

Ingredients:
  • 400g tin chickpeas or lentils, drained
  • 1 cup (350g) frozen mixed vegetables (eg peas, carrots and corn) or chopped boiled vegetables
  • 1/2 sachet Vissot Cambodian Curry paste, dissolved in 2 tbs water (see below)

Optional: add chilli for more spice

Method:
  1. Mix all the ingredients together in a medium size bowl
1. Place 1 heaped spoon of filling in the centre of 1 square. Fold one corner to the opposite corner and press the joined edges with a fork:
2. Puncture the pastry with a fork:
3. Place on a lined baking tray. Brush with the egg and bake in a preheated oven at 180oC for about 25 minutes:

Dissolving the Paste:

Cut paste into 5mm wide strips and place in a small bowl:
Add water until almost covered (2 tbs for 1/2 sachet). Microwave on high until soft (about 15 seconds). Or soak in hot water for 10 minutes: 
Mash into a smooth paste with the back of a spoon:

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