Blowfly Corner
Serves: 6
Prep Time: 60 min.
Cook Time: 90 min.
Cook Time: 90 min.
Ingredients:
1 tbsp | Vegetable oil |
250 gms | Beef mince |
½ | Carrot peeled & finely chopped |
1 | Large potato peeled & finely chopped |
2 tbsp | Mild curry paste |
1/3 cup | Frozen peas |
6 sheets | Puff pastry ready rolled just thawed |
1/3 cup | Chili sauce for dipping |
Oil for deep frying |
Directions:
1. Heat oil in thick based pan and then cook mince, stirring with a wooden spoon to break up lumps.
2. Add potato and carrot then cook for 8-10 minutes until potato is tender then add peas and curry paste, cooking for a further 2 minutes until heated through.
3. Set aside and allow to cool while you cut discs from pastry with a 10cm cutter.
4. Brush around edges of pastry with a little water, spoon about a dessert spoon of curry mix on top, then fold over and pinch.
5. Rest in fridge for about an hour before deep frying until golden brown.
6. Serve as finger food with the chili dipping sauce.
2. Add potato and carrot then cook for 8-10 minutes until potato is tender then add peas and curry paste, cooking for a further 2 minutes until heated through.
3. Set aside and allow to cool while you cut discs from pastry with a 10cm cutter.
4. Brush around edges of pastry with a little water, spoon about a dessert spoon of curry mix on top, then fold over and pinch.
5. Rest in fridge for about an hour before deep frying until golden brown.
6. Serve as finger food with the chili dipping sauce.