Quick and Easy Curry Puffs

 

I found an easy way to make curry puffs. Instead of making the pastry from scratch, I used store bought pie crust. It saved so much work and time. If you buy the Pillsbury pie crust, you'll need two packets which has 2 pie shells in each packet. These curry puffs are such a hit!! 

To make the filling:

1 lb of ground beef (you can substitute with chicken)

3-4 potatoes

3-4 shallots - diced (you can substitute with onions or purple onions). 

3-4 tbs of curry powder

some curry leaves or coriander - chopped up

seasoning, I use chicken bullion

2 tsp of salt

3 tbs of oil for sauteeing

3 cups of oil for frying

Method: 

Remove the skins of the potatoes. Cut into half. Boil potatoes to fork tender. Cut up into dice pieces. 

In a hot wok, sauté the ground beef, add the shallots, and then curry powder. Then add the potatoes, add the salt and seasoning. If its too dry, add a sprinkle of water to simmer to dry. Lastly, add the curry leaves or coriander leaves. Taste. 

Assembly:

Remove the pie crust. Use a rice bowl to cut up circles. For the remants, put them together and roll them out and cut up more circles with rice bowl. 

When filling is cool, using one circle, put the filling and crimp the edges. Use water on the inside of the pastry before crimping to ensure they are sealed properly. 

Frying:

In a small pot, pour the oil for frying. You don't need a lot of oil. Just make sure there's enough oil to cover 1/2 the curry puff when you put it in. Get the oil to about 300 deg or medium heat. 

Lower one or two curry puffs at a time to fry until golden brown. Turn it over to fry the other side. 

Remove the curry puffs to paper towels to drain the oil. Serve hot. 

If you have left overs, heat them up in an air-fryer. 

Yummy!