The leftover curry from the previous post was perfect as filling for curry puffs.I used the pastry recipe from Stephanie Alexander's "Cook's Companion". You can also find it here. It's easy to make, easy to work with and very tasty.Some of the curry puffs.
I filled the smallest of my cast iron frying pans with oil to do the deep frying.
The pastry got all blistery and flaky, as described in the recipe.
Served with a celeriac salad and some lacto-fermented carrots & cabbage. And chilli sauce. Delicious!