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Cuisine Magazine Recipes

Beef curry puffs

Posted on : 24-11-2016

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Ingredients

 2 teaspoons vegetable oil
1 long green chilli, thinly sliced
2 tablespoons rogan josh curry paste
1/2 quantity Bolognese
 3/4 cup frozen peas
1/3 cup plain yoghurt
1 tablespoon lemon juice
1/4 cup chopped fresh coriander leaves
4 sheets frozen reduced-fat puff pastry, partially thawed
1 egg, lightly beaten
Extra plain yoghurt, lemon wedges and coriander sprigs, to serve

Method 

Step 1

Heat oil in a large saucepan over medium heat. Add chilli and paste. Cook, stirring, for 2 minutes or until fragrant. Add bolognese sauce and peas. Cook, stirring occasionally, for 8 to 10 minutes or until hot. Remove from heat. Stir in yoghurt, lemon juice and coriander. Set aside for 15 minutes to cool.

Step 2

Preheat oven to 220°C/200°C fan-forced. Grease 2 large baking trays. Cut one 20cm round from 1 pastry sheet. Spoon 1 cup mixture into centre of 1 pastry round. Brush edge with egg. Fold over pastry to enclose filling. Pinch edges together and fold over to seal. Place onto prepared tray. Brush top with egg. Repeat with remaining ingredients.

Step 3

Bake for 20 to 25 minutes or until golden and puffed. Serve with extra yoghurt, lemon wedges and coriander sprigs.

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