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Thai Curry Puffs (M, TNT)
Source: Thai Cooking Class by SomiAnuntra Miller & Patricia Lake
Serves: 4

1-1/2 lbs. (700g) prepared puff pastry, slightly thawed
1-1/2 cups vegetable oil for deep frying

1 clove garlic, chopped
4 tbsp. vegetable oil
3 tbsp. onion, chopped
1 tbsp. coriander root, chopped
1 tbsp. turmeric
10 oz. (300g) lean beef or chicken, minced
1 tbsp. sugar
2 tsp. salt
1 tsp. pepper
7 oz. (200g potatoes, cooked and mashed
2 tbsp. shallots, chopped

For Serving:
Thai Relish (click here for recipe)

In a wok or fry pan stir-fry garlic in the 4 tbsp. oil, until golden. Add onion, coriander root and turmeric. Stir-fry several minutes than add minced meat, sugar, salt and pepper. Stir-fry until meat is cooked and tender.

Turn down heat, add potato and stir fry to mix well. Taste to see if extra sugar or pepper is needed. Add shallots and stir briefly. Remove from heat and transfer to large bowl to cool.

Take one sheet of puff pastry and cut into 4 equal pieces. Place one piece flat with a corner facing you. Place about 1 tbsp. filling in center and lift the bottom corner (nearest you) over to meet its opposite corner, forming a triangle parcel. Seal edges by pinching with your fingers to form a curly border. Put a twist in each "wing" of the pastry, towards the center and then away again. Make all the triangles, then deep fry in vegetable oil in a saucepan or wok until golden brown. Serve with Thai Relish  or satay (peanut) sauce.

Posted by Scott Mann

Nutritional Info Per Serving: N/A