Malaysian Recipe : Curry Puff - Karipap

Ingredients:

• 1 pkt puff pastry (about 500g)
• 500g minced meat
• 2 onions, chopped
• 2 tbsp ghee
• 2 cloves garlic, crushed
• ½ tsp turmeric
• ½ tsp coriander
• ½ tsp cinnamon
• ½ tsp cumin
• 2 curry leaves, crushed finely
• 2 fresh chilies, minced
• 1 large potato, grated
• 250ml coconut milk
• Salt to taste
• 1 egg, beaten

Directions:

1. Mix the minced meat with the onions. Fry in ghee until it turns color then add the crushed garlic, spices and chilies. Keep frying for about 5 minutes then put in the grated potato and coconut milk. Add salt to taste. Cover with a lid, reduce heat and simmer for a further 10 minutes, or until mixture has thickened but is not dry. Allow to cool.
2. Boil out the pastry and cut into 8cm squares. Spoon a little filling in the centre of pastry and fold over cornet to corner (diagonally)
3. Seal the edges with beaten eggs and brush each with a little of the egg mixture on top of curry puff.
4. Bake in moderate hot oven until pastry is golden brown (15-20 minutes)

Note: These curry puffs can be made a little smaller and then deep-fried.