Uncooked curry puffs can be frozen for up to two months. Store in a freezer-proof container, in a single layer. Cook from frozen.
4 sheets frozen puff pastry, thawed
1 egg, lightly beaten
Sweet chilli sauce, to serve
350g beef mince
1 medium carrot, peeled, coarsely shredded
1⁄2 cup frozen peas
1⁄3 cup packaged dried breadcrumbs
1⁄3 cup finely chopped fresh coriander
1 green spring onion, finely chopped
2 tblsps Thai red curry paste
2 tblsps Thai stir-in seasoning
2 tsps fish sauce
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.