Name: Baked Thai Curry Puffs
Cook time: 50 min
Total time: 50 min
Yield: Makes 16
Ingredients: 4 frozen puff pastry sheets, thawed; 1 free-range egg, lightly beaten; sweet chilli sauce, to serve; Filling; 350 g beef mince; 1 medium carrot, peeled coarsely shredded; ½ cup frozen peas; ⅓ cup dried breadcrumbs; ⅓ cup finely chopped coriander; 1 green spring onion, finely chopped; 2 Tbsp Thai red curry paste; 2 Tbsp hoisin stir-fry sauce; 2 tsp fish sauce

These bite-sized puffs are perfect as an entree! Serve as a savoury snack.

Ingredients

4 frozen puff pastry sheets, thawed

1 free-range egg, lightly beaten

sweet chilli sauce, to serve

Filling

350 g beef mince

1 medium carrot, peeled coarsely shredded

½ cup frozen peas

⅓ cup dried breadcrumbs

⅓ cup finely chopped coriander

1 green spring onion, finely chopped

2 Tbsp Thai red curry paste

2 Tbsp hoisin stir-fry sauce

2 tsp fish sauce

Method

To make filling, combine all ingredients in a large bowl. Mix well.

2.Cut 16cm x 12cm rounds from pastry sheets. Discard scraps.

3.One at a time, place 2 tblsps of filling into the centre of each round, leaving a 2cm border. Brush edges with egg. Bring sides of pastry together to meet at the top. Pinch to seal.

4.Place puffs on two large oven trays lined with baking paper. Brush with egg.

5.Cook in a hot oven (200C), swapping trays halfway, for about 25 minutes, or until golden brown.

6.Serve hot puffs with sweet chilli sauce.

Hannah Oakshott