Ingredients

• 4 -5 sheets frozen puff pastry, thawed
• 1 tablespoon oil
• 2 garlic cloves, chopped finely
• 1 large onion, diced finely
• 1 1/2 teaspoons finely grated gingerroot
• 1 cup minced beef
• 3 large potatoes, peeled and cut into very small cubes
• 3 tablespoons curry powder
• 1 cup water
• 1 teaspoon sugar
• salt and pepper
• 1 cup vegetables, mixed diced very small
• 1/2 cup finely chopped fresh coriander
• 1 egg, beaten

Instructions

1. In a wok or pan, heat a little oil and fry chopped garlic until golden add onion and ginger.

2. Add in the minced meat and fry for 2 minutes breaking up the meat into small pieces. ( I use a separate pan to fry the meat and drain off excess fats, then add the meat to the onion mixture).

3. Add potatoes, cook for further 2-4 minutes.

4. Add the curry powder, water, sugar salt and pepper and simmer over a medium low heat stirring occasionally to prevent burning, until the potatoes are almost soft. (About 10 - 15 minutes).

5. You may need to add a little extra water if there is no sauce left.

6. Add in the mixed vegetables and coriander last and cook for a further 2 - 3 minutes until the vegetables are just starting to soften.

7. Remove from heat and cool.

8. Cut the puff pastry into 4 inch by 4 inch squares.

9. Put some filling onto one half of the square.

10. Brush edges with a little water and fold over pastry to make a rectangle or triangle shape.

11. Use a fork press the sides together to seal the edges of the puff pastry, and also the makes a nice pattern.

12. Brush the puffs with the egg wash (beaten egg).

13. Bake in a preheated oven 185°C until a nice golden colour. (about 10 minutes).

14. Arrange the curry puffs on a serving platter and serve with dipping sauce.