Ingredients
1 tablespoon vegetable oil
1/2 small brown onion, finely chopped
1 garlic clove, crushed
100g beef mince
1 tablespoon madras curry paste
1/2 small carrot, finely chopped
1/4 cup frozen peas
2 tablespoons finely chopped fresh coriander leaves
1 tablespoon lemon juice
3 sheets frozen ready-rolled puff pastry, partially thawed
1 egg, lightly beaten
Cucumber and mint raita, to serve (see related recipe)
Method
Heat oil in a frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 to 5 minutes or until softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 3 minutes or until browned. Add curry paste. Cook for 1 minute or until fragrant. Add carrot and ¼ cup cold water. Bring to the boil. Reduce heat to low. Simmer for 5 minutes. Add peas. Simmer for 2 to 3 minutes or until mixture has thickened. Stir in coriander and lemon juice. Remove from heat. Cool.
Preheat oven to 200°C/180°C fan-forced. Grease 2 large baking trays. Using a 7.5cm round cookie cutter, cut 8 rounds from each pastry sheet. Place 1 rounded teaspoon beef mixture in the centre of 1 pastry round. Brush edge of pastry with egg. Fold pastry over to enclose filling. Press edge together to seal. Place on prepared tray. Repeat with remaining pastry rounds, beef mixture and egg.
Brush tops with egg. Bake for 20 to 25 minutes, swapping trays after 10 minutes, or until lightly browned and puffed. Serve with raita.
