Curry puff, puff oriental curry

Yesterday, while I was preparing this little treat for the birthday of the Bernese friend, I am caught doing a little 'accounts: I am almost forty years I prepare these curry puff!
And in all these years, I have prepared them at home or for parties; and continue to be successful.
Among other things, I always prepare a fair amount of this stuffing in advance and cherish; why, when I decide to do it, it just has to take a container ready by my magic freezer  and let it thaw an hour before; then it is only a matter of roll out the dough and cut it out!

Ingredients:

Preparation:

Select all the ingredients beginning with the reduction into pieces minutes onion and potatoes with chopped garlic. Then mix the curry with the oil until a smooth creamy sauce.

Fry the vegetables in a little oil.
Add to the pan the meat of minced beef, salt and pepper and add the mixture of oil and curry.

Continue to brown on the fire until the meat is not just color and then set aside to cool (NB)

Roll out the puff pastry and cut into discs with a pastry rings cm 6 Ø  (Or a glass of similar diameter). Then place the stuffing on the discs and close crescent.
The scraps of dough, overlapping and withdrawn into themselves, can again be stretched and used to form other diskettes, gradually: I come to three recycle!

After having closed them stop them decorating them with the prongs of a fork and place them on a plate covered with parchment paper.
Bake and bake in 20-25 'oven at 190 ° (ventilated + lower heat)

Take the golden curry puffs out of the oven and let them cool briefly: they are to be eaten hot and one leads to another!

ADVICES AND NOTES:

•  Recipe, text only: to print or download.
• Note: Since the amount indicated is for two sheets of about 250 / 300 gr a, you can prepare a single sheet and put the rest of the filling in the freezer for future use: I always do so.
• If you prepare them first, it is better to heat them a few minutes in a very hot oven just before serving them. They will become crispy and appetizing again!
• This finger food you can prepare a vegetarian version by replacing the meat with lentils or chickpeas cooked (but not too much ...) and broken up.
• To make them more or less spicy you can vary the amount of curry or make it more spicy with finely ground chilli.
• Wanting to make them appear shinier and brighter, brush them with egg yolks beaten with milk just before baking them; as is the case with many other puff pastry preparations.

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