Learn the simple yet delightful reduced-fat curry puffs recipe right here.
- 2 teaspoons olive oil
- 1 brown onion, finely chopped
- 500g chicken mince
- 1 large Sebago potato, peeled, cut into 1cm cubes
- 1/4 cup salt-reduced soy sauce
- 2 tablespoons mild curry powder
- 1 teaspoon ground chilli powder
- 6 sheets reduced-fat frozen short-crust pastry
- 1 egg, beaten
Step 1 Heat oil in a non-stick frying pan over medium heat. Add onion and cook for 3–4 minutes or until tender. Add mince and cook, breaking up with a wooden spoon, for 4 minutes or until browned. Add potato, soy, curry powder and chilli powder. Stir until well combined.
Step 2 Bring mixture to the boil, then reduce heat and simmer for 4–5 minutes or until liquid has almost evaporated. Allow to cool.
Step 3 Preheat oven to 200ºC. Line 2 large baking trays with baking paper. Using a 11.5cm biscuit cutter, cut 4 rounds from each sheet of pastry. Place 2 tablespoons mince mixture on one side of each pastry round. Fold other half over mince mixture to enclose. Press edges together to seal.
Step 4 Starting from one edge, fold over a small piece of pastry. Continue folding around the rest of the pastry, forming a frilled edge. Place puffs on prepared trays. Brush with egg. Bake for 20–25 minutes or until golden. Serve.