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Curry
Puffs: Curry
puffs are, perhaps, one of the best examples of East meets West,
or Raj meets Indian. They are a kind of sausage roll where,
instead of sausage meat, the filling is minced (curry) kheema
Makes: 36
curry puffs
Time required: One
hour 55 minutes |
| Ingredients |
How
to? |
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For the
filling:
- 500 g cooked
kheema curry
For the
kheema curry:
- 4 tbsp (60 g)
ghee
- 225 g onions,
chopped fine
- 3 flakes (6
g) garlic, chopped fine
- 2 fresh green
chillies, chopped
- 450 g
coarsely ground lean
- minced beef
- 150 g carrot,
cubed fine
- 200g tinned
plum tomatoes
- 1 tbsp (15
ml) tomato ketchup
- 700 ml tomato
soup
- 40 g
coriander leaves, chopped fine
- 2 tsp (10 g)
garam masala powder
- 1 tbsp (15 g)
dried fenugreek leaves (optional)
- salt to taste
For the
spices:
- 2 tsp (10 g)
coriander powder
- 1 tsp (5 g)
turmeric powder
- 1 1/2 tsp (7
g) cardamom powder
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DIVIDE the
pastry into four equal pieces.
Carefully roll out one piece three mm. thick and about 22 cm
square. Then cut the square into three strips, each about
7.5 cm wide. Put a line of filling down the centre line of
each strip. Fold the pastry over the filling, pressing the
edges firmly together, sealing with a little water. Brush
with a glaze of water or egg white, and spike the roll a few
times to let the air out when it cooks. Freeze the pastry
for later use, if required. Put the 12 strips onto a
greased, flat oven tray, and bake in a preheated oven at 190
C/375 F/Gas 5 for about 20 minutes, or till well browned.
Cut each strip into three pieces. Serve hot or cold with
salad and chutney. They can be frozen when cold.
To prepare
the kheema curry:
- HEAT the ghee
in a frying pan. Add the onions, garlic and green chillies.
Stir-fry for about five minutes, till the onion is
translucent. Add the spices. Stir-fry for a couple of
minutes, sprinkling a little water when required. Mix in the
mince and stir-fry until it browns. Put into a casserole,
cover and bake in a preheated oven at 190 C/375 F /Gas 5 for
about 20 minutes. Add the carrot, tomatoes, ketchup and
tomato soup. Stir well and bake for a further 20 minutes.
Stir in the coriander leaves, garam masala powder, fenugreek
leaves and salt to taste. Cook for 20 minutes. Serve
hot. (This
recipe is great in its own right, served with Indian breads
or rice. It is also the base as stuffing for curry puffs,
shepherd's pie and potato mince rissoles.)
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Nutritional value of
each serving:
Calories: 112.9
kcal., Proteins: 5.5 g, Fat: 5.3 g, Minerals: 0.64 g, Fibre: 0.44 g,
Carbohydrates: 11.4 g
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