Directions

The Filling

1In a blender or a food processor blend the onion, garlic, ginger, 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 then add the curry powder paste and turn the heat to medium. Fry for 10 minutes until fragrant. If the paste becomes too dry, add stock or oil 1 tablespoon at a time. Set the curry paste aside in a bowl.

4In the same pan, add some Nuttelex and sear the beef until brown. Strain (keeping juice) and set beef aside.

5Using the juice left over from the beef, heat to a medium high heat and cook the diced onions and minced garlic until soft. Add the seared beef, curry leaves and curry paste. Fry for a couple minutes. The beef will start to absorb the flavour of the curry paste.

6Add the stock and stir to combine and bring it to a boil. Once 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. Season with salt, black pepper and sugar. Add the cooked potato, yams and frozen peas. Let 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 Nuttelex 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 cling wrap, wrap and press it down into a flat disk. If there are small cracks on the sides just press gently to close it. Cover and refrigerate for at least 30 minutes.

6Remove one dough disk from the refrigerator. If the dough disk is too firm and cold, let it sit on the counter for a while until it’s pliable. Flour the work surface, rolling pin and dough, then roll it flat until it’s about 1/8″.

7Use a 4″ diameter cookie cutter to cut the dough. (Once you’re done cutting, peel off the dough scraps, bring them together, wrap them in a cling wrap and freeze- you can use these later). Pick up a circle, gently stretch it and fill 1 full tablespoon of filling in the centre.

8Bring the bottom to the top and seal the edges tightly so they wouldn’t burst or break apart when baked. Ensure to leave edges that are about ½″ for fluting.

9Using your thumb and index finger flute the curry puffs. Depending 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.

10Repeat steps with the second dough disk, and also the scraps if you are cooking for a crowd.

11Once all the curry puffs are fluted brush them with melted Nuttelex then chill in the fridge for 30 - 40 mins before baking them.

Bake

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

2Use a lined baking tray and arrange curry puffs leaving room btn each one.

3Bake for 15 - 20 minutes until golden brown.

4Serve warm with your fave 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