Subj : St. Helena 06
To   : All
From : Dave Drum
Date : Thu May 20 2021 19:36:42

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Helena Curry Puffs
 Categories: Pastry, Beef, Vegetables, Herbs, Curry
      Yield: 12 Servings
 
MMMMM--------------------------FILLING-------------------------------
      3 lg Onions; chopped
     24 oz (2 tins) corned beef
           Chopped parsley
      1 tb (heaped) medium curry
           - powder

MMMMM---------------------SHORTCRUST PASTRY--------------------------
    125 g  (4 oz) plain flour
        pn Salt
     55 g  (2 oz) butter; cubed
      3 tb Cold water
 
  EQUIPMENT: 10 or 11cm Round Pastry cutter, Baking tray,
        1 lg Egg, Pastry Brush
  
  MAKING THE SHORTCRUST PASTRY: Put the flour and salt in
  a large bowl and add the cubes of butter.
  
  Use your fingertips to rub the butter into the flour
  until you have a mixture that resembles coarse
  breadcrumbs with no large lumps of butter remaining. Try
  to work quickly so that it does not become greasy.
  
  Using a knife, stir in just enough of the cold water to
  bind the dough together.
  
  Wrap the dough in clingfilm and chill for 10-15 minutes
  before using.
  
  Alternatively using a food processor, put the flour,
  butter and salt in the food processor and pulse until
  the fat is rubbed into the flour.
  
  With the motor running, gradually add the water through
  the funnel until the dough comes together. Only add
  enough water to bind it and then stop.
  
  Wrap the dough in clingfilm as before and chill for
  10-15 minutes before using.
  
  MAKING THE FILLING: Fry the onions in a large frying
  pan.
  
  Once the onions had soften, add the curry powder and
  fry.
  
  Once fried, add the corned beef. Using a spoon to mix
  and mash everything together. (Tip: cut the Corned Beef
  into cubes before adding to make it easy to mix and mash
  together).
  
  Mix in the Chopped Parsley.
  
  Allow to rest and cool a little.
  
  MAKING THE CURRY PUFFS: Roll out the shortcrust pastry
  to about 3-4mm thick. (You don’t what it to thin because
  it will break when folding. Neither to thick otherwise
  it the pastry will overpower the filling.)
  
  Cut the pastry into as many round discs are you can.
  
  Fill each round disc with a dessert spoon amount of
  filling. Be sure to place in the middle of the disc.
  (Tip: Don’t over fill the puff. Do one as a test first
  before filling all discs.)
  
  Beat the egg. Brush the edges of the disc using a Pastry
  Brush.
  
  Fold the pastry over to completely cover the filling.
  Press down the edges using a fork to seal the filling
  in. Pierce the top of the puff using the fork. Brush
  more egg over the top and seal.
  
  Bake in a moderate oven at 350ºF/175ºC/Gas 4 for 15-20
  minutes. Until the pastry is golden and baked.
  
  Once baked and cooled, enjoy anywhere really. Great as a
  picnic or party snack!
  
  Makes about 12-15 Puffs. Takes about 30-45 mins to make.
  
  RECIPE FROM: http://www.saintcooks.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... WONDER BREAD: Half baked while you sleep. If it's good bread it's a Wonder.

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