Happy Monday everyone. I hope you had a wonderful weekend. As I mentioned on Saturday, I hosted my very first Thanksgiving dinner and successfully cooked my first turkey. I was rather squirmish prepping it for the oven but I braved it out and was very proud of myself. I have lots of leftovers in the fridge ready to whip up a few turkey treats (I would hate it to go to waste). Another recipe I had leftovers from was the beef and potato pasties I made last week. There was a lot of mixture that wasn’t used so I whipped it up into some dinner. A quick scan of the freezer, fridge and pantry and I came up with curry puff pies. They were a hit with the man and simple and quick to make.
I pre-cooked the filling in a frying pan for 5 minutes then added the curry powder and stock and let it simmer away to thicken. It took about 10 minutes. Test that the vegetables are soft before removing it from the heat.
Transfer the mixture to two ramekins or you could use proper pie dishes.
Cut out two squares of puff pastry and press them on the top of the ramekins then cut a slit in each one. I decorated mine with some hearts cause I was being very corny. The rest of the pastry sheet I cut into triangles and baked them at the same time. My grandma used to make us puff pastry triangles when we were little and they are oh so tasty. They were also good to dip in the pie once I ran out of the top crust. Brush the top of the pastry with milk and bake them for about 10 minutes at 200C fan-forced or until the pastry is golden.
Let them all cool a little and then dinner is served.
I served mine with a few simple steamed vegetables (because I’m so original when it comes to weeknight sides). Enjoy!
Curry puff pies
makes 2 small pies
- 10 tbsp of mixture from beef pasties
- 1 pod of beef stock or 1 tsp of beef stock powder
- 1/2 tsp curry powder
- 1/2 cup water
- 1/2 tbsp olive oil
- 1/2 sheet of puff pastry
- milk to brush the pastry
Heat the oil in a medium fry pan.
Add the mixture to the pan and cook, stirring for about 5 minutes.
Add the curry powder, stock powder or pod and water and stir it through. Bring it all to the boil then reduce to a simmer until the liquid had reduced (about another 5 minutes) and the vegetables are cooked.
Spoon the mixture into two ramekins or pie dishes and set aside to cool.
Pre-heat the oven to 200C fan-forced.
Cut two squares of puff pastry and place them on top of the ramekins.
Cut a slit in the top of each pie.
Cook the pies for about 10 minutes or until the pastry is golden.