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Curry Puffs
Puff pastry makes this recipe seem more complex than it is.
Quick Facts
Prep Time: 30 minutes
Bake Time: 20 minutes
Yield: 24 appetizers
Ingredients
- 2 tablespoons dry sherry
- 1 tablespoon soy sauce
- 2 to 3 teaspoons chile garlic sauce
- 2 to 3 teaspoons curry powder
- 1 teaspoon sugar
- 2 teaspoons Mazola® Corn Oil
- 1/2 cup chopped onion
- 8 ounces (1/2 pound) ground beef
- 3 green onions, chopped
- 1/4 cup Argo® Corn Starch
- 1 box (17.3 ounces) puff pastry dough, thawed (2 sheets per box)
- 1 egg yolk plus 1 teaspoon water, lightly beaten together
Directions
- Combine sherry, soy sauce, chile garlic sauce, curry powder and sugar in a small bowl; set aside.
- Place a wok over high heat until hot. Add oil, swirling to coat sides. Add onion; stir-fry for 1 minute or until soft and translucent.
- Add beef; stir-fry for 2 minutes or until browned.
- Add green onions and sauce; bring to a boil.
- Stir corn starch and 6 tablespoons of cold water together until smooth. Add to wok; cook, stirring, until sauce thickens and is reduced. Transfer mixture to a bowl and let cool.
- Roll puff pastry dough to 12-inch by 10-inch rectangle on a clean, lightly floured surface. Use a cookie cutter to make (24) 3-inch rounds.
- Fill center of each round with about 2 teaspoons beef mixture. Moisten edges of round with water and fold in half. Using a fork, crimp edges to seal.
- Arrange pastries 1-inch apart on a baking sheet lined with parchment paper. Brush top lightly with egg wash. Bake in a 375°F oven for 20 minutes or until golden brown.
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