Curry Puffs

This is the recipe for curry puffs that I extracted from my mum for Maundy (Multicultural And Undeniably Nice Delicious Yums) Wednesday, an international buffet we held at work to celebrate the um, cultural diversity of the staff. And food, of course. I represented Malaysia.

Filling ingredients:
2 tablespoons curry powder
1 brown onion, finely diced
250g beef mince
4 medium potatoes, finely diced
1 cup peas
oil
water
salt

Filling method:
* Mix curry powder into a small quantity of water to make a thick paste
* In a frypan, fry onions in oil on medium heat. When the onions turn golden, add curry paste
* Simmer for 5-10 minutes until oil separates. Add meat, potatoes and peas. Mix well. Add salt to taste if required. If the mixture seems dry, add a little water
* When the filling is cooked through, let stand to cool. If the mixture is oily, drain using paper towels

Pastry ingredients:
1 packet puff pastry, thawed (or you can make your own if you're game but make sure they roll out to six 30cm x 30cm square sheets)
1 egg, beaten

Pastry method:
* Preheat oven to 180c
* Slice each pastry sheet into nine squares
* Holding each square along its diagonal, drop a teaspoonful of filling in the centre
* Pinch edges together and fold to seal so the puff has a triangular shape. It's almost impossible to describe how to do this to make the edges frilly, but the important thing is to seal the edges of the pastry in such a way so the filling doesn't escape
* Place on trays and baste with the egg wash
* Bake in the oven until golden brown (approx 20-30 minutes)

(Makes 54)