Here we have our recipe for lamb curry puffs, in fact this recipe has been a favourite of Michelle’s for many years. So the recipe is adapted from one Michelle tried out at a cookery class at Aberdeen College, taught by a lady called Angeline. Michelle says they are ideal as a starter to any Indian curry night-in, therefore that’s how I plan to use them. Furthermore, they are also great for feeding a crowd. For example, as part of a buffet, or in Michelle’s case when her husband has his mates round to watch the rugby.
These curry puffs are also great to feed to kids as they are not too spicy. In fact, on the day we cooked these up for photographing both my children came home and finished off the plate. Indeed, a rather grand after-school snack!
On this occasion we have used a Sri-Lankan curry powder blend from Spice Kitchen UK. However please feel free to use whatever curry powder you have to hand. It’s worth noting that curry powder works better than a paste blend as there is less moisture to contend with. Clearly you want light puffs of pastry and no soggy bottoms!
As Michelle often uses this recipe to feed a crowd, its fair to say that it makes a large quantity of filling. However, it’s really easy to freeze some for use at a later date. Either freeze the filling mixture into a bag or alternatively once the pastries have been filled, but not cooked.
If you are not keen on lamb then no problem, you can easily substitute with beef or turkey mince. However as with all recipes, taste the mixture before you fill it into the pastry casing. The type of mince and also curry powder you use, will greatly affect the taste. Therefore you may need to adapt the salt or sweetness levels of the filling.
Finally, as I’m writing this blog post I’m sat in the garden on a lovely sunny day. My lunch is less than inspiring. What I wouldn’t give for a few of these tasty bites in the freezer right now!
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