Curry Puffs
By: Anonymous
Published: Thursday, February 11, 2010 - 10:50pm

Ingredients




2 tablespoons dry sherry
1 tablespoon soy sauce
2 teaspoons chile garlic sauce -
2 teaspoons curry powder - (to 3)
1 teaspoon sugar
2 teaspoons vegetable oil
cup chopped onion
8 ounces ground beef
3 green onions chopped
cup cornstarch mixed with
3 tablespoons water
1 box puff pastry dough - (17.3 oz)
(2 sheets per box)
1 egg yolk beaten with
1 teaspoon water

Preparation

1 In small bowl combine sherry, soy sauce, chile garlic sauce, curry powder and sugar; set aside. 2 Place a wok over high heat until hot. Add oil, swirling to coat sides. Add onion; stir-fry for 1 minute or until soft and translucent. Add beef; stir-fry for 2 minutes or until browned. Add green onions and sauce; bring to a boil. 3 Stir cornstarch mixture until smooth. Add to wok; cook, stirring, until sauce thickens and is reduced. Transfer mixture to a bowl and let cool. 4 On a clean, lightly floured surface, roll puff pastry dough to 12-inch by 10-inch rectangle. Use a cookie cutter to make (24) 3-inch rounds. 5 Fill center of each round with about 2 teaspoons beef mixture. Moisten edges of round with water and fold in half. Using a fork, crimp edges to seal. 6 Arrange pastries 1-inch apart on a baking sheet lined with parchment paper. Brush top lightly with egg wash. Bake in a 375 degree oven for 20 minutes or until golden brown. 7 This recipe yields 24 pieces 8 Yield: 24 pieces