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Curry puff, puff oriental curry

The 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:

onion

g.

100

potato

g.

100

garlic

cloves

1

minced beef

g.

100

curry

ts.

2

extra virgin olive oil

q.s.

salt and pepper

q.s.

Puff pastry ready,
from about gr 250 / 300 cad.

sheets

2

Preparation:

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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.

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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.

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

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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The scraps of dough, overlapping and withdrawn into themselves, can again be stretched and used to form other diskettes, gradually: I come to three recycle!

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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)

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Take out the golden puff curry from the oven and let them cool briefly: they are hot to eat and one pulls the other!

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ADVICES AND NOTES:

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