Beef and Potato Curry Puffs

Ingredients

• 2 tbs vegetable oil
• 1 small brown onion, finely chopped
• 1 garlic clove, crushed
• 1 tbs korma curry paste
• 100g beef mince
• 1 small Red Delight potato, peeled, finely chopped
• 3 sheets (25 x 25cm) frozen puff pastry, just thawed
• Vegetable oil, to deep-fry

Method

1. Heat the oil in a wok over medium-high heat until just smoking. Stir-fry the onion and garlic for 3 minutes or until soft. Add curry paste. Stir-fry for 1 minute or until aromatic. Add beef and potato. Stir-fry for 8 minutes or until mince is browned and potato is just tender. Set aside for 30 minutes to cool.
2. Use a 7cm-diameter round pastry cutter to cut 8 discs from each pastry sheet. Spoon 1 heaped teaspoon of mince mixture in the centre of each disc. Brush edges with water. Fold in half and pinch edges together to seal.
3. Add oil to a saucepan to reach a depth of 10cm. Heat to 190ºC over medium-high heat (when the oil is ready, a cube of bread will turn golden in 10 seconds). Deep-fry 6 curry puffs for 3-4 minutes or until golden. Transfer to a tray lined with paper towel. Repeat, in 3 more batches, with the remaining curry puffs, reheating the oil between batches.