Lamb curry puffs are an ideal starter to any Indian meal night or the perfect snack kept in the freezer ready quickly when guests arrive.
Here we have our recipe for lamb curry puffs, in fact this recipe has been a favourite of Michelle’s for many years. So this recipe is adapted from one Michelle tried out at a cookery class at Aberdeen College where she was taught by a lady called Angeline. They are ideal as a starter to any Indian curry night-in, therefore that’s how I plan to use them. Furthermore, they are also great for feeding a crowd. For example, as part of a buffet, or in Michelle’s case when her husband has his mates round to watch the rugby.
Curry puffs are also great to feed to kids as they are not too spicy and the lamb can be changed to any other protein to suit tastes. In fact, on the day we cooked these up for photographing both my children came home and finished off the plate. Indeed, a rather grand after-school snack!
On this occasion we have used a Sri-Lankan curry powder blend from Spice Kitchen UK. However please feel free to use whatever curry powder you have to hand. It’s worth noting that curry powder works better than a paste blend as there is less moisture to contend with. Clearly you want light puffs of pastry and no soggy bottoms!
Michelle uses this recipe to feed a crowd so it makes a large quantity of filling. However, it’s really easy to freeze some for use at a later date. Either freeze the filling mixture into a bag or alternatively once the pastries have been filled, but not cooked.
If you are not keen on lamb then no problem, you can easily substitute with beef or turkey mince. However as with all recipes, taste the mixture before you fill it into the pastry casing. The type of mince and also curry powder you use, will greatly affect the taste. Therefore you may need to adapt the salt or sweetness levels of the filling.
Finally, as I’m writing this blog post I’m sat in the garden on a lovely sunny day. My lunch is less than inspiring. What I wouldn’t give for a few of these tasty bites in the freezer right now!
A lightly spiced lamb curry puff, perfect for feeding a crowd.
- 225 g minced lamb
- 3 tbsp curry powder
- 2 tbsp hot water
- 2 tbsp sunflower oil
- 2 cardamon pods
- 2 whole cloves
- 2.5 cm cinnamon stick
- 1 medium onion finely chopped
- 1 cm piece root ginger peeled and grated
- 2 cloves garlic crushed
- 200 g unpeeled sweet potato peel and very finely diced
- 1 red pepper very finely diced
- 2 tbsp frozen green peas
- bunch of fresh coriander finely chopped
- pinch sugar
- 1 packet shop bought puff pastry
- 1 egg beaten
Place the minced lamb in a large bowl. Mix the curry powder with the hot water and blend to a paste, add to the meat and combine well.
Place the sunflower oil in a saucepan over a medium-high heat. Add the onion, ginger, garlic, cardamon pods, cloves and cinnamon stick and saute gently until fragrant.
Add the spiced lamb to the onions and mix well to cook the meat through. Turn the temperature to medium, stirring continuously to ensure the meat browns but does not stick.
Add the sweet potato and red pepper, stir well to combine. Turn the heat to low, cover with a lid and cook gently for 30 minutes, until the sweet potato is soft. Stir from time to time to check the mixture is not sticking.
Add the green peas, sugar and salt, taste to check seasoning. Add the coriander leaf and stir through. Remove the pan from the heat and allow to cool. Once cool remove the cardamon pods, cloves and cinnamon stick.
Roll out the puff pastry sheet on a well floured board to around 5mm thick. Using a pastry cutter, cut circles of pastry around 8cm in diameter.
Place 1.5tsp of the meat filling in the centre of each pastry round. Brush egg wash on the edge of the round and fold in half to seal the parcel. Pinch and pleat the edges working from one end to the other.
Place each pastry parcel on a baking tray lined with baking parchment. Brush each parcel with egg wash. Place in a oven at 180CFan for 25 minutes and bake until golden.
Remove from the oven and serve warm.
The lamb mince can be substituted with either beef or turkey mince, whichever is preferred. We used a medium strength Sri Lankan curry powder blend, again use a curry powder suited to your own tastes. This recipe makes a large quantity of spice minced filling which can be easily frozen for later use. Freeze after Recipe Step 5 and then simply ensure that you defrost thoroughly before filling into fresh pastry parcels.
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