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Saint Helena Curry Puffs
Saint Helena Curry Puffs is a traditional Saint Helenian recipe for a classic pasty-like party or finger food of a shortcrust pastry shell with a curried corned beef fillling. The full recipe is presented here and I hope you enjoy this classic Saint Helenian version of: Saint Helena Curry Puffs.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
12
Rating: 
Tags : CurryBeef RecipesBaking RecipesSt-helena Recipes
These are a cross between Cornish Pasties and Jamaican patties. A simple shortcrust pastry with a curried corn beef filing. They're a party staple in Saint Helena, and really easy to prepare.
Ingredients:
For the Filling:
3 Onions, Chopped
2 tins of Corned Beef, cubed
2 tbsp Medium Curry Powder (eg Medium Madras)
Chopped Parsley
1 Egg
oil for frying
For the Shortcrust Pastry:
125g Plain Flour
55g Butter, diced
2 tbsp Cold Water
Pinch of Salt
Method:
Begin with the shortcrust pastry: Sift together the flour and fine salt into a large bowl then add the diced 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 the butter does not melt (or the dough will become greasy).
Using a knife, stir in just enough of the cold water to bring the dough together. Shape into a ball, wrap in clingfilm (plastic wrap) then transfer to the refrigerator and chill for at least 20 minutes before using.
Alternatively, using a food processor, combine the flour, butter and salt in the food processor bowl 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. Chill the dough as above, before using.
Whilst the dough is resting, prepare the filling: Place a large frying pan over medium heat. Once hot add a glug of oil and use to fry the onions for about 4-5 minutes, or until soft and translucent. Now scatter over the curry powder, stir to combine and fry for 60 seconds, until aromatic.
At this point add the corned beef then use a spoon to mix and mash everything together. Mix in Chopped Parsley to taste then take off the heat and set aside to cool a little.
To assemble and bake: Roll out the shortcrust pastry to about 3-4mm thick. Then using a guide (eg a side plate) cut the pastry into as many round discs are you can.
Fill each pastry disc with a dessert spoon amount of filling, setting the filling in the centre of the disk (do not over-fill or they will break).
Beat the egg in a bowl (add a splash of milk if you want). Brush the edges of the disc using a Pastry Brush. Fold the pastry over to completely cover the filling. Press down the edges to seal using the tines of a fork. Pierce the top of the puff using the fork to make steam holes. Brush more egg over the top to glaze.
Carefully transfer the puffs to a lined baking tray then transfer to the centre of an oven pre-heated to 180C and bake for 15-20 minutes, until the pastry is golden and cooked through and the filling is hot.
These can be served warm or they can be cooled and served as party food.
