St Helena Curry Puffs
- 10cm or 11cm Round Pastry cutter
- Baking tray
- 1 Egg
- Pastry Brush
For making the Filling
- 3 Onion (Chopped)
- 2 tins Corned Beef
- 2 tbsp Curry Powder (Medium)
- Chopped Parsley
For the Shortcrust Pastry (or buy some ready made shortcrust pastry from the shop - it saves some time).
- 125 g Plain Flour
- 55 g Butter
- 2 tbsp Cold Water
- Pinch of Salt
Making the Shortcrust Pastry
- Please ignore if using shop brought pastry. Otherwise, follow the steps below.
- Put the flour and salt in a large bowl and add the cubes of butter.
- Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.
- Using a knife, stir in just enough of the cold water to bind the dough together.
- Wrap the dough in clingfilm and chill for 10-15 minutes before using.
- Alternatively using a food processor, put the flour, butter and salt in the food processor and pulse until the fat is rubbed into the flour.
- With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop.
- Wrap the dough in clingfilm as before and chill for 10-15 minutes before using.
Making the Filling
- Fry the onions in a large frying pan.
- Once the onions had soften, add the curry powder and fry.
- Once fried, add the corned beef. Using a spoon to mix and mash everything together. (Tip: cut the Corned Beef into cubes before adding to make it easy to mix and mash together).
- Mix in the Chopped Parsley.
- Allow to rest and cool a little.
Making the Curry Puffs
- Roll out the shortcrust pastry to about 3-4mm thick. (You don’t what it to thin because it will break when folding. Neither to thick otherwise it the pastry will overpower the filling.)
- Cut the pastry into as many round discs are you can.
- Fill each round disc with a dessert spoon amount of filling. Be sure to place in the middle of the disc. (Tip: Don’t over fill the puff. Do one as a test first before filling all discs.)
- Beat the egg. Brush the edges of the disc using a Pastry Brush.
- Fold the pastry over to completely cover the filling. Press down the edges using a fork to seal the filling in. Pierce the top of the puff using the fork. Brush more egg over the top and seal.
- Bake in a moderate oven at 350F / 180c / Gas 4 for 15-20 minutes. Until the pastry is golden and baked.
- Once baked and cooled, enjoy anywhere really. Great as a picnic or party snack – thats the way we Saints love to eat them!