Malaysian Curry Puffs

Malaysian Curry Puffs - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

6 green cayennes, stemmed, seeded (if you can bother), and finely chopped;

1 1 in. piece finely chopped ginger

2 finely, chopped garlic cloves

2 Tblsp. butter

2 Tblsp. finely chopped onions

1/2 lb. lean ground beef

1/2 tsp. ground turmeric (or grated fresh)

1/2 tsp. ground cumin

1/4 tsp. ground coriander

1/2 tsp. salt, or to taste

2 Tblsp. lime juice

2 Tblsp. dessicated coconut

short-crust pastry for a 10-in. pie (sweet or not - I've made it both ways).

Directions

Preheat oven to 375 deg., gas mark 5. Melt butter in skillet. Fry onions until soft, then add chiles, ginger, and garlic; simmer for 2-3 minutes. Add beef, break up all lumps, and cook until no longer pink. Add spices, salt, lime juice and coconut (one is supposed to use fresh grated, but I find that the limes juice plumps up the dessicated just fine). This will taste hot without the pastry, but will be less hot when wrapped in the pastry, so if you want it really hot, then start with more chiles.

Roll out the pastry; cut into 2 1/2 in. rounds (I use a little thali dish this size). Place about a teaspoon of beef in the centre of each round of dough, moisten round the edge with a finger dipped in water, and then fold into half-moon shapes. Press the edges together with your fingers or crimp with a fork. Freeze the ones you don't want to use immediately on a baking sheet and then they'll stay happily in a freezer bag until you need them.

Bake puffs you do want on a baking sheet at the above temperature for 25-30 minutes until they are brown and the innards are singing (frozen ones bake from frozen for maybe another 5 minutes extra). They can be served at room tremperature, but are really fine hot.

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