Preparation time
1h 20min
Total time
1h 20min
Portion
30
piece(s)
Level
medium
Ingredients
Pastry for Curry Puffs
- 500 g plain flour
- 250 g Butter, cut into cubes
- 100 g cold water, Adjust plus/minus 10g
Curried Potato Fillings
- 800 g Washed potatoes, Cut into cubes
- 3 tbsp curry powder
- 2 tsp garam masala
- 1/2 tsp tumeric powder
- 29 pieces Curry Leaves
- 300 g Minced beef
- 50 g water
- 2 tsp salt, to taste
- 1 tsp sugar
- 1 tsp chilli powder, optional - for extra hot taste
- 600 g water, for steaming potatoes
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place butter and flour into the TM bowl. Mix for 10 seconds on SP5. Slowly add water to the dough and mix for a further 10 seconds on SP6.
- Knead for 1.5 minutes and once done remove the dough and wrap it with the Thermomat. If weather is hot, place the dough into the fridge and let it rest for 30 minutes before use (to prevent butter from melting).
- Add 600g of water to the TM bowl. Place cubed potatoes into the TM basket and cook for 25 minutes on Varoma and SP3 - until almost cooked. Remove and set aside.
- Place onion into the TM bowl. Chop for 3 seconds on SP7. Scrap down the sides of the bowl. Add oil and saute for 3 minutes, 100C and SP Slow.
- Mix curry powder, garam masala & tumeric with 2 tbsp of water and turn into paste. Add the paste and curry leaves to the sauted onion and saute for 2 minutes, 100C & SP Slow.
- Add the minced meat, water, salt & sugar and cook for 5 minutes on Varoma, Slow Speed and Reverse.
- Use the spatula to add in the cooked potatoes and cook for another 3 minutes on Varoma, Slow SP and reverse. Cool the fillings thoroughly before use.
- Divide the pastry into 4 portions. Roll out the pastry into 3mm thickness. Use a pastry cutter to cut into round pieces.
Add 2 tsp of fillings into the middle and wrap up the curry puffs by pleating it together.
Once all are done, heat up sufficient oil on the stove top and fry curry puffs till golden brown.
Pastry for Curry Puffs
Making the fillings
Shaping the curry puffs
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Hi, how much onion is needed for this recipe please. It doesn't seem to be listed in ingredients
Made these curry puff... it is so good! My kids love them too as they are not spicy.
Thank you for sharing this recipe! I use leftove roast lamb, boiled eggs and Pampas puff pastry, it turns out lovely too.
Delicious..!
Took a shortcut and used pre-made puff pastry and baked in the oven at 190C for 20 minutes. Great recipe.
“Thermify me”..
Take your Thermomix experience to a whole new level..!
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