Chicken Curry Puffs

Makes: 27

Preparation / cooking time: 35 minutes

Ingredients:

300g Steggles chicken mince

1 tablespoon oil

½ small onion, finely chopped

2 teaspoons brown mustard seeds

2 teaspoons mild curry powder

1 teaspoon finely grated ginger

1 clove garlic, crushed

200g potatoes, peeled and diced

½ cup chicken stock

2 tablespoons finely chopped mint

3 sheets puff pastry, thawed

Oil for frying

Sour cream to serve

Method:

1. Heat oil in frying pan over medium heat. Cook onion, mustard seeds, curry powder and ginger for 2-3 minutes. Add mince and garlic. Stir over medium heat until chicken is cooked and liquid has evaporated. Use a fork to break up any lumps as mince cooks. Stir in potato and chicken stock, bring to the boil. Reduce heat and simmer for 5 minutes. Remove from heat. Stir through mint and set aside to cool completely.

2. Use a 7.5cm round cutter to cut nine circles from each pastry sheet. Spoon two teaspoons of filling onto one half of each pastry round. Fold the other side over to form a semi-circle and pinch the edges together to seal.

3. Heat oil in a large pan and fry curry puffs in batches for 2-3 minutes until crisp and golden brown, drain on kitchen paper.

Serve with sour cream.

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