Yesterday I cooked the curry mince/potato filling for curry puffs with the intention of doing the puff pastry thing today which is fiddly and time consuming. Hmm… thinking of a easier way?
Defrosted one sheet and cut it in half.
Measured out what I thought would be enough for four curry puffs, heated and then mashed the potato’s.
With Jaffel maker preheated spooned in the mix.
Lay the other half on top.
Close to stamp and open to check – looks OK.
Cook for a while until firm enough so I can transfer to air fryer.
NOTE: At this point I should do the egg yolk wash thing with a basting brush to hopefully achieve that golden-brown, glossy appearance but for now will skip that step and pop them straight into the air fryer.
Happy with that (y)
I’ll be back tomorrow to do the rest, there should be enough filling for another eight.
My fav sweet Chili sauce.
Alan Mackenzie's Blog 