Since I’m all about health these days, this is a healthier version of the curry puff. I’ve used philo pastry instead of puff pastry. I also used egg to brush the in-between layers instead of butter. I’ve used lime juice to ‘marinade’ the apples to stop them from browning and to give it a tang. I used gala apples because I want the sweetness to counter the hotness of the curry powder. Fuji would work well as opposed to the red delicious variety as that will be to sweet.
Curry Puff
Makes approx 10
Curry Puff
Makes approx 10
Ingredients
250g mince (I used chicken)
1 small onion, diced finely
1 small potato, diced finely
¼ cup peas
1 tsp curry powder
1 tsp smoked paprika
Philo pastry
1 beaten egg
250g mince (I used chicken)
1 small onion, diced finely
1 small potato, diced finely
¼ cup peas
1 tsp curry powder
1 tsp smoked paprika
Philo pastry
1 beaten egg
Method
1. Brown the onions, then add mince. Once the mince is cooked, add potatoes and cook for 10mins. Add peas, curry powder and paprika. Cook for a further 10mins or until potatoes are cooked. Season with salt. Set aside to cool.
2. Once the mince mixture is cooled. Take 1 sheet of Philo pastry brush with egg and lay another sheet on top. Brush with egg, then fold in half, you should get a square. Cut the square in half length way.
3. Take 1 tbsp on the mince and place it at top-center of the pastry. Brush edges with egg. Fold in one corner, encasing the mince to make a triangle. Keep on folding the triangle down until you get to the end. Put it on a baking tray and brush with egg. Repeat with the reminder of the mince. Bake for 10mins or until golden in an 180c oven.
Beetroot, Apple and Radish salad
1. Brown the onions, then add mince. Once the mince is cooked, add potatoes and cook for 10mins. Add peas, curry powder and paprika. Cook for a further 10mins or until potatoes are cooked. Season with salt. Set aside to cool.
2. Once the mince mixture is cooled. Take 1 sheet of Philo pastry brush with egg and lay another sheet on top. Brush with egg, then fold in half, you should get a square. Cut the square in half length way.
3. Take 1 tbsp on the mince and place it at top-center of the pastry. Brush edges with egg. Fold in one corner, encasing the mince to make a triangle. Keep on folding the triangle down until you get to the end. Put it on a baking tray and brush with egg. Repeat with the reminder of the mince. Bake for 10mins or until golden in an 180c oven.
Beetroot, Apple and Radish salad
Ingredients
3 small beetroots
1 gala or fuji apple
Juice from ½ a lime
Handful of radishes
Balsamic vinegar
Method
1. Wrap beetroot in foil and bake in a moderate oven until tender (approx 30-40mins). Once cooked, cool and peel with a small knife. The skin should come off easily. Cut into chunks and stir through balsamic vinegar.
2. Meanwhile, peel, core and cut the apples into chunks. Mix through lime juice and refrigerate until needed.
3. When ready to serve, cut the radish into chunks and sprinkle with salt. Combine with beetroot and apple.
3 small beetroots
1 gala or fuji apple
Juice from ½ a lime
Handful of radishes
Balsamic vinegar
Method
1. Wrap beetroot in foil and bake in a moderate oven until tender (approx 30-40mins). Once cooked, cool and peel with a small knife. The skin should come off easily. Cut into chunks and stir through balsamic vinegar.
2. Meanwhile, peel, core and cut the apples into chunks. Mix through lime juice and refrigerate until needed.
3. When ready to serve, cut the radish into chunks and sprinkle with salt. Combine with beetroot and apple.
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