Thai Curry Puffs Curry Puff Parcels: The easiest way to make these delicious fragrant curry parcels is to use shop bought, ready made puff pastry (be sure to remove the pastry from the fridge about 20 minutes before rolling it). 1. Sprinkle some plain flour onto a clean work surface; 2. Roll out the pastry with a floured rolling pin until the pastry is about 3mm thick; 3. Using a round pastry cutter, cut out as many pieces as possible. Recycle the off-cuts of pastry by re-rolling and cutting out extra pieces; 4. Once cut, slightly roll each pastry piece until a little thinner; 5. Spoon approximately a teaspoon of mixture, placing it in the centre of a piece of pastry; 6. Brush some egg-wash around the edges of the pastry, then add another piece of pastry on top. Slightly press down the edges of the parcel to seal; 7. Using the pastry cutter, place the cutter over the parcel to trim the edges of the parcel. You should be left with a neat round pastry parcel filled with your curry mixture; 8. Repeat the process until you have used up all your pastry/mixture; 9. Place your parcels on a greased baking tray; 10.Wash the top of each parcel with egg-wash; then finally 11.Place the parcels on the baking tray into a pre-heated oven (190°C/ 375°F/GM5) and cook for around 20-25 minutes (the parcels should look brown and puffy). Curry puffs can be served hot or cold. Cooled curry puffs can be stored in an airtight container in the fridge for 24 hours.
Enjoy! ©2012 Words and images by: Ian Ambrose | Editor, Gower News Recipe adapted from a concept by Nelly Wilson, Aldershot. 25
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