Directions

The Filling

1In a blender or a food processor blend the onion, garlic, ginger, plant based Nuttelex and oil until it becomes a smooth paste.

2In a bowl add the curry powder and add 4-5 tablespoons of water to make it a thick paste.

3Heat a pan and fry the onion paste fry over medium high heat until slightly translucent.

4Add the curry powder paste and turn the heat to medium.

5Fry for 10 minutes until fragrant. If the paste becomes too dry, add stock or oil 1 tablespoon at a time.

6We don’t want to burn the paste.

7Set the curry paste aside.

8In the same pan, add some plant based Nuttelex and sear the beef until brown.

9Strain and set beef aside.

10Using the juice left over from the beef, heat to a medium high heat and cool the diced onions and minced garlic until soft.

11Add the seared beef, curry leaves and curry paste.

12Fry for a couple minutes. The beef will start to absorb the flavour of the curry paste.

13Add the stock stir to combine and bring it to a boil.

14Once boiled turn down to a simmer cover and simmer on medium low heat for 15-20 minutes. If curry is too watery uncover turn the heat to high and cool until the liquid has evaporated. You don’t want it too runny but not too dry either.

15Season with salt, black pepper and sugar.

16Add the cooked potato, yams and frozen peas.

17Let cool completely before using as filling.

The Dough

1In a large bowl, whisk together the flour, baking powder, turmeric, sugar and salt.

2Add the diced butter into the flour and rub into the mixture until the mixture resembles coarse crumbs. Different size crumbs is fine.

3Add cold water one tablespoon at a time and use a fork to incorporate. Your goal here is just to hydrate the flour and not form a dough yet.

4When you have added 5-6 tablespoons of water, use your hand and bring it together to see if it sticks to form a mass (do not knead it). If it doesn’t come together add more water 1 tablespoon at a time.

5Once it can be formed into a firm ball of dough, split it into two, place each one a sling wrap, wrap and press it down into a flat disk. If there are small cracks on the sides just press gently to close it.

6Cover and refrigerate for at least 30 minutes.

7Remove one dough disk from the refrigerator.

8Flour the work surface, rolling pin and dough using the rolling pin roll it flat until it’s about 1/8″.

9If the dough disk is too firm and cold, let it sit on the counter for a while until it’s pliable.

10Use a 4″ diameter cookie cutter to cut the dough.

11Once you’re done cutting, peel off the dough scraps, bring them together, wrap them in a sling wrap and pop it in the freezer to chill to roll out the scraps later.

12Pick up a circle, gently stretch it and fill 1 full tablespoon of filling in the centre.

13Bring the bottom to the top and seal the edges tightly so they wouldn’t burst or break apart when baked. Ensure the edges are about ½″ for fluting.

14Using your thumb and index finger flute the curry puffs.

15Depending on the weather, you may be able to finish filling all the circles, seal and flute them before chilling or you may have to fill, seal, and chill before fluting.

16Repeat Steps with the second dough disk.

17Combine the dough scraps and leave to rest in the fridge or freezer.

18Take out the dough scraps from the fridge or freezer. Roll them out into 1/8″ and cut them. Fill, seal and flute them.

19Repeat until all scraps are used.

20Once all the curry puffs are fluted brush them with melted plant based Nuttelex Place in the fridge for 30 - 40 mins before baking them.

Bake

1Pre-heat oven to 360F/180oC.

2Spray a baking tray with oil or line with non stick baking paper and arrange curry puffs on the tray

3Bake for 15 - 20 minutes until golden brown.

4Serve them warm with your fame chilli dipping sauce, onion jam or fruit chutney. To re-heat curry puffs place them in a toaster oven and toast for a couple minutes until warm. Or re-heat in a hot oven for 8 - 10mins