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Home Ground Pork Recipes / Pork Mince Recipes

Delectable Thai Curry Puffs (Guri Pak)

by Gretel Shaw
June 22, 2022
in Ground Pork Recipes / Pork Mince Recipes
Delectable Thai Curry Puffs (Guri Pak)
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This Delectable Thai Curry Puffs (Guri Pak) recipe is a new way to enjoy Thai cuisine. If you love Thai food, you are probably familiar with this snack. It’s a simple yet savoury dish that you will love.

When I go to Thailand, it’s a quick snack I always look for. So I’m glad this time, I can have it anytime I want without having to go to Thailand. This recipe is an absolute delight! The preparation is not that tedious, but you’ll get a very delicious result. Check out the very easy recipe you’ll love to try at home.

Delectable Thai Curry Puffs (Guri Pak)

Serves: 6 people
Cooking time: 20 minutes
Level: Novice
Print Recipe

Ingredients

  • Filling Ingredients
  • 1 clove of garlic, chopped
  • 4 tablespoons of vegetable oil
  • 1 onion, sliced
  • 1 tablespoon of chopped coriander root
  • 1 tablespoon of ground turmeric
  • 300 grams of lean pork, minced
  • 1 tablespoon of sugar
  • 2 teaspoons of salt
  • 1 teaspoon of pepper, white or black
  • 200 grams of cooked mashed potato
  • 2 tablespoons of chopped shallots (spring onions)
  • Puffs Ingredients
  • 750 grams of prepared puff pastry, slightly thawed
  • 400 ml of vegetable oil for deep-frying

Instructions

  1. In a wok or fry pan, stir-fry garlic in oil until golden. Add onion, coriander root and turmeric. Stir-fry for several minutes. Add minced meat, sugar, salt and pepper. Stir-fry until meat is tender.
  2. Lower the heat. Add potato and mix in well. Taste to see if extra sugar or pepper is needed. Add shallots, stir briefly, and then remove from heat. Transfer to a large bowl to cool.
  3. Cut one sheet of puff pastry into four equal squares. Lay one square flat with a corner towards you. Place about 1 tablespoon of filling in the middle of the square. Lift the bottom corner nearest you over to meet its opposite corner, forming a triangular parcel. Seal the edges with your fingers, pinching the pastry to form a curly border or using a fork to indent a fancy edge. Put a twist in each ‘wing’ of the pastry, towards the centre, then away again. Set aside on greaseproof paper. Repeat until all the mixture is used.
  4. Deep-fry in vegetable oil in a saucepan or wok, frying several at a time until golden brown. Serve with sweet and Sour Cucumber Relish, and Satay Sauce.
Tags: Thai
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