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Curry Puff Roll

2 big onions, diced
400g minced meat
1 potato, diced (0.5cm squares)
1 tbsp kurma curry powder
1.5 tbsp meat curry powder
1 tbsp cooking oil
2 tbsp evaporated milk
1/2 cup water
Salt and pepper for seasoning
3 sheets frozen puff pastry (cut each sheet into nine equal-sized squares)
1 egg yolk 1 tbsp milk

Heat the oven to 160° Celsius. In a pan, heat the cooking oil and saute the onions until fragrant and soft, then add the meat and cook until done. Add both the kurma and meat curry powder, seasoning and evaporated milk. Stir until the evaporated milk has been absorbed by the meat. Add water, cover and simmer until oil surfaces. Dish up and cool the filling. Fill each pastry square with about 2 teaspoons filling and roll until the two ends overlap. Beat the egg yolk and the milk. Using this mixture, brush the tops of the rolls and bake for about 20 minutes until the pastry is puffed and golden brown. Serve.
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