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 Cuisines > Australian cuisine > Search results

Curried meat pastries

375 g (12 oz) minced steak
30 g (1 oz)butter
1 clove garlic (crushed)
1 large onion (finely chopped)
1/2 tsp ground ginger
1/2 tsp tumeric
2 tsp curry powder
1/2 tsp paprika
1/4 cup tomato sauce(ketsup)
1/2 cup water
1 tbsp fruit chutney
1 egg yolk
1 tbsp water(extra)
500 g (1 lb) packaged puff pastry
salt and pepper

1. Heat butter in a pan, add meat, and chopped onion, and garlic, cook stirring, until meat is golden brown (make sure meat has no hard lumps) pour off any surplus fat, add chilli powder, ginger, turmeric, paprika, curry powder, tomato sauce, water and fruit chutney, season with salt and pepper, mix well.
2. Simmer gently, uncovered for 15 minutes, or until mixture is very thick (let cool completely).
3. Roll out half the pastry to a 30 cm (12") square, trim edges, cut into 8 cm(3") squares (repeat with remaining other half of pastry).
4. Brush each square with combined egg yolk and extra water. Place a tsp of mixture onto each square, fold pastry to form a triangle, press edges togehter firmly.
5. Brush tops with egg mixture, place on lightly greased oven trays. Bake in very hot oven for 5 minutes, or until pastry is puffed and golden brown. 
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