- 500 g Plain flour
- 250 g Butter, cut into cubes
- 100 g Cold water, Adjust plus/minus 10g
- 800 g Washed Potatoes, Cut into cubes
- 3 tbsp Curry powder
- 2 tsp Garam Masala
- 1/2 tsp Tumeric powder
- 29 pieces Curry leaves
- 300 g Minced beef
- 50 g water
- 2 tsp salt, to taste
- 1 tsp sugar
- 1 tsp chilli powder, optional - for extra hot taste
- 600 g water, for steaming potatoes
1h 20minPreparation 1h 20minBaking/Cooking
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Place butter and flour into the TM bowl. Mix for 10 seconds on SP5. Slowly add water to the dough and mix for a further 10 seconds on SP6.
- Knead for 1.5 minutes and once done remove the dough and wrap it with the Thermomat. If weather is hot, place the dough into the fridge and let it rest for 30 minutes before use (to prevent butter from melting).
- Add 600g of water to the TM bowl. Place cubed potatoes into the TM basket and cook for 25 minutes on Varoma and SP3 - until almost cooked. Remove and set aside.
- Place onion into the TM bowl. Chop for 3 seconds on SP7. Scrap down the sides of the bowl. Add oil and saute for 3 minutes, 100C and SP Slow.
- Mix curry powder, garam masala & tumeric with 2 tbsp of water and turn into paste. Add the paste and curry leaves to the sauted onion and saute for 2 minutes, 100C & SP Slow.
- Add the minced meat, water, salt & sugar and cook for 5 minutes on Varoma, Slow Speed and Reverse.
- Use the spatula to add in the cooked potatoes and cook for another 3 minutes on Varoma, Slow SP and reverse. Cool the fillings thoroughly before use.
Divide the pastry into 4 portions. Roll out the pastry into 3mm thickness. Use a pastry cutter to cut into round pieces.
Add 2 tsp of fillings into the middle and wrap up the curry puffs by pleating it together.
Once all are done, heat up sufficient oil on the stove top and fry curry puffs till golden brown.
Pastry for Curry Puffs
Making the fillings
Shaping the curry puffs
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Dolmades (Stuffed Vine Leaves)
- soft cheese
- Chicken Spinach Feta Triangles
- Chicken Bites
- Shredded Chicken with Mayonnaise & Chives
- Asian Chicken Meatballs in the Varoma
- Pumpkin, Spinach & Feta Sausage Rolls
- Satay Chicken Balls
- Veggie Patties
- Chicken Zaatar Balls
- Corn Fritters Taela-Made
- Onion Rings Taela-Made
- Fried OGG Mix (Onion Ginger Garlic)
- Hainanese Chicken Rice (Fast & Easy)
- Tom Yum Fried Noodles (Rice Vermicelli)
- Moon cake Mixed Nuts
- Korean Bibimbap Sauce
- Korean Bibimbap (Mixed Rice with Meat and Assorted Vegetables)
- Easy Fried Noodles (Hokkien Mee- KL Hawker Style)
- Basic Yeast Dough for Chinese Buns
- Fried Noodles (Hokkien Mee- KL Hawker Style)
- Date Slice
- Lettuce with Mixed Vegetables
- Carrot & Walnut Cake