MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: St. Helena Curry Puffs
Categories: Pastry, Beef, Vegetables, Herbs, Curry
Yield: 12 Servings
MMMMM--------------------------FILLING-------------------------------
3 lg Onions; chopped
24 oz (2 tins) corned beef
Chopped parsley
1 tb (heaped) medium curry
- powder
MMMMM---------------------SHORTCRUST PASTRY--------------------------
125 g (4 oz) plain flour
pn Salt
55 g (2 oz) butter; cubed
3 tb Cold water
EQUIPMENT: 10 or 11cm Round Pastry cutter, Baking tray,
1 lg Egg, Pastry Brush
MAKING THE SHORTCRUST PASTRY: Put the flour and salt in
a large bowl and add the cubes of butter.
Use your fingertips to rub the butter into the flour
until you have a mixture that resembles coarse
breadcrumbs with no large lumps of butter remaining. Try
to work quickly so that it does not become greasy.
Using a knife, stir in just enough of the cold water to
bind the dough together.
Wrap the dough in clingfilm and chill for 10-15 minutes
before using.
Alternatively using a food processor, put the flour,
butter and salt in the food processor and pulse until
the fat is rubbed into the flour.
With the motor running, gradually add the water through
the funnel until the dough comes together. Only add
enough water to bind it and then stop.
Wrap the dough in clingfilm as before and chill for
10-15 minutes before using.
MAKING THE FILLING: Fry the onions in a large frying
pan.
Once the onions had soften, add the curry powder and
fry.
Once fried, add the corned beef. Using a spoon to mix
and mash everything together. (Tip: cut the Corned Beef
into cubes before adding to make it easy to mix and mash
together).
Mix in the Chopped Parsley.
Allow to rest and cool a little.
MAKING THE CURRY PUFFS: Roll out the shortcrust pastry
to about 3-4mm thick. (You don’t what it to thin because
it will break when folding. Neither to thick otherwise
it the pastry will overpower the filling.)
Cut the pastry into as many round discs are you can.
Fill each round disc with a dessert spoon amount of
filling. Be sure to place in the middle of the disc.
(Tip: Don’t over fill the puff. Do one as a test first
before filling all discs.)
Beat the egg. Brush the edges of the disc using a Pastry
Brush.
Fold the pastry over to completely cover the filling.
Press down the edges using a fork to seal the filling
in. Pierce the top of the puff using the fork. Brush
more egg over the top and seal.
Bake in a moderate oven at 350ºF/175ºC/Gas 4 for 15-20
minutes. Until the pastry is golden and baked.
Once baked and cooled, enjoy anywhere really. Great as a
picnic or party snack!
Makes about 12-15 Puffs. Takes about 30-45 mins to make.
RECIPE FROM:
http://www.saintcooks.com
Uncle Dirty Dave's Archives
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