1 tbs vegetable oil
1 medium brown onion chopped finely
2 cloves garlic crushed
400g minced beef
3 medium potatoes - 5mm cubes
¼ cup tandoori paste
2 tsp curry powder
1 tbs plain flour
1 cup beef stock
½ cup frozen peas
sheets of frozen puff pastry
1 egg lightly beaten
1 cup greek yoghurt to serve
Pretty straightforward, and reasonably quick to put together.
Heat oil in a pan over med-high heat. Add the onion & garlic. Cook, stirring for around 3 minutes or until the onion has softened. Add mince and cook; stirring with a wooden spoon to break up the mince for 8-10 minutes, or until browned through.
Blanch the potato in the microwave until just starting to soften. Drain and add to the beef. Cook, stirring occasionally for 5 minutes or until tender. Add the curry paste and curry powder. Cook; stirring for one minute and then add the flour. Stir through and cook for another minute. Stir in the stock bring to a boil. Reduce heat to medium-low, and simmer for 5-10 minutes until thickened slightly. Remove from the heat and stir in the peas. Set aside to cool for 30 minutes.
Pre-heat the oven to 200 degrees.
CAN BE MADE AHEAD OF TIME, AND REHEATED WHEN REQUIRED (COVER LIGHTLY WITH BAKING PAPER TO AVOID BURNING, AND FINISH OFF UNCOVERED).
SERVE WITH GREEK YOGHURT OR A RAITA MADE WITH YOGHURT, CHOPPED CUCUMBER & CHOPPED TOMATO FLESH MIXED TOGETHER. THEN A SQUEEZE OF LEMON JUICE AND A PINCH OF PAPRIKA ON THE TOP.
“GREAT AS A SNACK, OR AS THE START OF AN INDIAN FEAST”
Prepare the baking trays by putting a wire rack into each one and covering with baking paper. With scissors, put slits in the paper between the wires, across the whole surface of the rack.
Using a 12cm diameter template, cut as many rounds that is deemed necessary from the pastry. Place two heaped teaspoons of the mixture into the centre of each pastry round, and brush the edges with beaten egg.
Fold over to form a semi circle, and crimp the edges together with the back of a floured fork. Repeat one at a time for the remaining puffs
Place on prepared trays uncovered, and cook for 5 minutes. Remove from the oven and brush liberally with egg. Return to the oven and cook until golden brown and glossy on the outside, should be around 20 minutes.
Should make around 12.