Curry Puff - part 2.

 

  Using the side of your thumb, fold and press down.

    All brushed with egg and ready to go into the oven.

I cannot get all my pics on a single post so hence the continuity.....

Pastry

1.  Roll out the pastry and using a round mould cut up round pieces.

2.  Put the filling into the centre and fold into half.  Press the dough together until they are blended or they will open up in baking and leak out.

3.  Using the side of your thumb, fold in and press firmly to get the traditional curry puff pattern.

4.  Another option is put in a little pie tin.

5.  Brush with beaten egg to give it a nice shine.

6.  Bake according to the frozen pastry recommended temperature.  Remove when curry puffs are a little brown.  Serve warm.

Hope this will satisfy fans of my curry puffs!  ENJOY!