Indian Savoury Rolls

If you 'google' "curry puffs" you will find a great number of recipes differing in the meat and other ingredients used. There are many recipes that also contain corned beef as I use here and also suggest adding some 'left over' curry. As these are meant to have an Indian influence I used some Pataks paste for convenience - I had an unused jar. The origin of these is said to be Malaysia and Singapore although the variations in the ingredients used likely transform it into something totally different but very tasty indeed. This recipe will make about 18 - 20 'savoury rolls' of 1½" width.

Ingredients

For approx 18 - 20	Continued...
200 gm potato (prepared weight)	100 gm corned beef (for alternative see note 2)
2 tbspn oil	2 tbspn worcestershire sauce (used in 2 parts)
150 gm onion (prepared weight)	1 tbspn dark soy sauce
2 - 3 tbspn (level) Pataks "Madras Paste" (note 1)	1 x 500 gm pack Jus'Rol puff pastry block (note 3)
½ - ¾ tspn chilli powder (or to taste)	milk as necessary (or 1 egg)
1 tbspn tomato purée

Preparation

Peel the potato and cut into approx 1 cm cubes, then add to salted, boiling water, and simmer for 10 min or until cooked.
Finely chop the onion.
Cut the corned beef into 1 cm cubes.
Beat the egg (if using). (An egg wash will cause the pastry to turn a darker golden colour.)
Cut the (500 gm) puff pastry block into 4 equal pieces and place 2 pieces, wrapped in cling film, into the refrigerator for future use.
Oil an oven tray.

Cooking

Using a non-stick frying pan (10½ in / 270 mm diameter ) over a medium flame, heat the oil and fry the onions for about 3 min, stirring regularly.
Stir in the madras curry paste, chilli powder and tomato purée and cook for 2 min, stirring regularly.
Stir in the corned beef and 1 tbspn of worcestershire sauce and cook, stirring regularly, for 2 min, adding water to prevent drying as necessary.
Stir in the potato and cook for 2 min, adding water to prevent drying as necessary.
Add 1 tbspn of worcestershire sauce and 1 tbspn of dark soy sauce and continue cooking until most of the water content is removed, then remove from the heat and allow to cool whilst the oven is heating.
Preheat the oven to 180°C.
On a floured surface, roll out each of the pieces of puff pastry (125 gm each) to about 13 x 6 inch rectangles.
Spoon the filling along the centres of both pieces of puff pastry - you'll likely have a little over.
Fold one side of the pastry over the filling and press around the filling.
Brush the top of the remaining 'flap' of pastry with milk or egg wash and fold over to cover the previously folded pastry.
Brush the top with milk or egg wash.
Carefully slide the rolls onto the oiled oven tray and lightly mark across the rolls with a knife according to the size of the finished 'rolls' you require.
Bake in the oven for 25 min.
When cool, cut into individual pieces at the previously made marks.

Notes

(1) The Pataks paste can be replaced by a homemade version which I actually prefer and can be located by clicking on this link.
(2) The corned beef can be replaced by the same quantity of mushrooms chopped into smallish pieces.
(3) Ready to roll Puff Pastry can usually be found in the supermarket chiller cabinets near the butter. It can also be found in the freezer section of some supermarkets when not needed immediately. The unused puff pastry can be kept in the fridge for a few days.

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