Pat Chapman's Curry Club
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Curry Puffs

Find this and other delicious recipes in Taste of the Raj Cookbook

 

 

Curry Puffs are, perhaps, one of the best examples of east meets west, or Raj meets Indian, that I can think of. They are a kind of sausage roll where, instead of sausage meat, the filling is minced curry. When I was a kid at boarding school, I used to ask my mother to make me a supply of Curry Puffs to take back with me at the beginning of term. She used to make a flat oven tray's worth, about what you'll get from this recipe. When cut into pieces, it made about 36. I used to eat one a day, and being very careful not to let my friends know that I had them, let alone share them, they'd last me about a mouth. I remember that by that time they tasted a little musty. How they didn't go off, I'll never know. They certainly weren't refrigerated! Please use yours up within a few days kept in the fridge. They will freeze, of course, but they're so good piping hot (or, as I prefer them, cold) that I doubt there will be any left over to freeze.

 

MAKES

  • 36 Curry Puffs

 

INGREDIENTS

  • 400g (14oz) frozen puff pastry (or homemade)
  • about 500g (1lb 2oz) cooked Keema Curry

 

METHOD

  • Allow the pastry to thaw, then divide into four equal pieces.
  • Carefully roll out one piece to about 22cm (9 inches) square by 3mm (18 inch) thick. Then cut the square into three strips each about 7.5cm (3 inches) wide.
  • Put a line of filling down the centre line of one of the strips.
  • Wet one side of the strip, then fold the pastry over the filling, pressing the edges firmly together.
  • Brush with a glaze of water or egg white, and spike the roll a few times to let the air out when it cooks.
  • Repeat until all the strips are finished. You can freeze them now, if you wish.
  • To cook, put the 12 strips onto a greased, flat oven tray, and into the oven, preheated to 190?C / 375?F / Gas 5. Bake for about 20 minutes, or until the pastry is well browned.
  • Cut each strip into three. Serve hot or cold with salad and chutneys. They can be frozen when cold.

 

Find this and other delicious recipes in Taste of the Raj Cookbook

 

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