Whenever I think of Thai cuisine, these Thai curry puffs are what come to mind. These little snacks are so good and I always crave them. Fortunately, I know how to make them now.
2tablespoonsgreen onions (scallions or green shallots) - chopped
Puffs Ingredients
750gramspuff pastry - slightly thawed
400mlvegetable - oil for deep-frying
Instructions
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.
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.
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.
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.