This recipe comes from my original blog, World of Scott Mindeaux, and tranferring it to this blog. I don’t remember where I got this recipe, but I have made it and can’t wait to make them again. They make great appetizers. Sorry there is no picture to go with this recipe, but next time I make them, I’ll be snapping a few pics I’m sure.

CURRY PUFFS

3 – 1.1 lb packages of your favorite Puff Pastry Sheets

Meat filling

1 pound ground beef
1 cup minced onion
2 tablespoons oil
3 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon salt
2 to 3 tablespoons curry powder
1/2 cup minced cooked soybeans or firm tofu.
4 beaten egg yolks
Toasted sesame seeds

Heat a wok over high heat until hot. Add 1 tablespoon oil and ground beef. Stir-fry the beef until it separates into bits, then add soy sauce, salt and sugar. Stir and mix well, then remove and set aside. Heat the same wok with 1 tablespoon oil. Stir-fry the onion until it wilts and add the curry powder. Stir and cook the onion for 1 minute. Add the cooked meat and minced soybeans or tofu. Stir and mix thoroughly. Let cool, then put in the refrigerator to chill.

Open 1 pastry sheet (9″x10″). With rolling pin, roll 10″ length to 12″. Cut sheet into (12) 3″x3″ pieces. Add 1 heaping TB filling in center of one piece, fold piece in half to make a triangle and seal the two edges by pinching them with your fingers.

Take the two ends in the fingers of both hands and pull them toward each other until the ends meet and overlap. Pinch the ends firmly together to seal. Repeat this process with the other pieces of pastry. Brush the topside of each puff with egg yolk and then sprinkle with toasted sesame seeds. Place the puffs on an ungreased baking sheet. Bake in a 400-degree oven for about 20 minutes.

Makes about 72 puffs