• 1 tablespoon vegetable oil
  • 1 medium brown onion, chopped
  • 2 garlic cloves, crushed
  • 600g beef mince
  • 300g lady cristl potatoes, peeled, cut into 1cm cubes
  • 1/4 cup madras curry paste
  • 1 tablespoon plain flour
  • 1 cup beef stock
  • 1/2 cup frozen peas
  • 9 sheets frozen puff pastry, partially thawed
  • 1 egg, lightly beaten
  • Minted yoghurt, to serve
  • Heat oil in a frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned and cooked through.
  • Add potato. Cook, stirring occasionally, for 5 minutes or until just tender. Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add flour. Cook, stirring, for 1 minute. Stir in stock. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 5 minutes or until slightly thickened. Remove from heat. Stir in peas. Set aside for 15 minutes to cool.
  • Preheat oven to 220°C/200°C fan-forced. Grease 3 large baking trays. Using a 9cm round cutter, cut 45 rounds from pastry. Spoon 2 heaped teaspoons mixture into centre of 1 pastry round. Brush edge with egg. Fold over pastry to enclose filling. Pinch edges together and fold over to seal. Place onto prepared tray. Brush top with egg. Repeat with remaining pastry, mince mixture and egg.
  • Bake, 1 tray at a time, for 20 minutes or until golden and puffed. Serve with yoghurt.
  • Protein Dietary Fibre 5.10g 0.60g Fat Total Energy 8.70g 609kJ Fat Saturated Sodium 4.10g 203mg Carbohydrate Total Cholesterol 11.30g 21.00mg Carbohydrate Sugars –