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Friday, December 27, 2013

Curry Parcels

I decided to add spice to the Homemade Pasties as I had extra mince left over I decided to make a "Curry Parcel"- Miss Alex loves a curry puff/samosa and these wouldn't match the quality of those made by Indian chefs but they may have got a runner's up rating?  Oh well that's what I was hoping for.
Considering how easy the Pasties were to make adding some curry powder not only gave the mixture that indian kick but added a little depth to the flavour.  I decided to leave the mint in the mixture for an added twist - we all know mint goes well with Indian flavours.

And the verdict - all eaten along with the Pastries!!

Curry Parcels
(Recipe adapted from WW Simply Delish Cookbook)
Serves: 16
ProPoints per parcel: 5
250 grams lean beef mince
1 cup frozen peas, thawed
3 carrots, grated
300 grams potatoes, cut into 1 cm pieces
1 brown onion, finely chopped
1/4 cup chopped fresh mint leaves
1 tablespoon curry powder (or to taste)
4 sheets frozen reduced fat puff pastry, just thawed
1 egg lightly beaten
1 tablespoon sweet paprika
Preheat oven to 200 degrees Celsius or 180 degrees Celsius fan forced.

Line 2 large baking trays with baking paper.

Place mince, peas, carrots, potato, onion, mint and curry powder in a medium bowl. Mix well to combine.

Cut each pastry sheet into 4 squares.  Divide mince mixture evenly between pastry squares.  Fold pastry in a triangle to enclose filling.  Using a fork, press edges together to seal.  Place on prepared trays.  Brush pasties with egg and sprinkle with paprika.

Bake for 20 - 25 minutes or until pastry is puffed and golden.

(Click here for a printable version of this recipe)

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