1 large brown onion, diced
2 garlic cloves, crushed, peeled, finely chopped
2 tbs. rice bran oil
500g minced beef
1 cup frozen peas
1/2 cup corn kernels
1 red capsicum, diced
600g potatoes, cut into 1cm cubes
60 mls. soy sauce
50 mls. water
3 tsps. curry powder (I used Keens curry)
1 tsp. chilli powder (optional)
1 tbs. sugar (optional)
12 sheets puff pastry, thawed
1 egg, lightly beaten
1/4 cup coriander leaves, chopped
1. Heat oil in a large non-stick fry pan over medium heat. Cook onion and garlic for 2 minutes or until soft and aromatic. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6-7 minutes or until browned and cooked through. Add the potatoes and cook, stirring occasionally for 5 minutes or until just tender.
2. Combine soy sauce, water, curry powder, chilli powder and sugar in a mug. Add to mince mixture. Bring to the boil. Reduce heat to medium-low. Add the peas, corn and capsicum. Simmer, stirring, for 4 to 5 minutes or until liquid has almost evaporated. Add salt and pepper, to taste. Add coriander and stir. Set aside to cool completely.
3. Preheat oven to 220 degrees Celsius. Use a 10cm-diameter pastry cutter to cut 4 discs from each sheet of pastry. Place 1 tablespoon of the beef mixture on each disc. Fold in half and press edges together. Place on a tray lined with baking paper. Brush top with egg.
Bake, 1 tray at a time, for 15-20 minutes or until golden and puffed. Serve with tomato chutney or sweet chilli sauce.
Note: (if you don’t have a pastry cutter, use a bowl or small plate of the same measurement and cut around it)