Black Garlic Kitchen

Black Garlic Singapore Curry Puffs

Flaky puff pastry with a spicy curried filling with the addition of the tamarind smokiness of Black Garlic.

Black Garlic Curry Puffs

Prep: 30 mins + cooling | Cook: 20-25 mins | Makes: 36 puffs approx. (depending upon size of pastry cutter)  

Ingredients

For the Spice Mix
 
  • 2 tsp coriander seeds
  • ¼ tsp fennel seeds
  • 1½ tsp cumin seeds
  • 2 dried chillies
  • Pinch of ground cinnamon
  • 1 tsp black peppercorns
  • 1 tsp turmeric
 
  • OR 2 tbsp curry powder

 

For the Curry Puffs

  • 2 tbsp vegetable oil
  • 1 onion – peeled and finely chopped
  • Pinch of table salt
  • 100g beef mince
  • 2 cloves white garlic – crushed
  • 1 tsp grated fresh ginger
  • 1 tbsp Black Garlic Paste
  • 2 tsp Black Garlic Sea Salt or 1 tsp table salt
  • 1 tsp Black Garlic Sugar or sugar
  • 2 medium potatoes – cooked and cut into very small cubes
  • 50g cooked peas
  • 1 tbsp chopped fresh coriander
  • 20 cloves Black Garlic – chopped
 
  • 3 x 375g packs ready rolled puff pastry
  • Flour for dusting
  • Milk for brushing

Method

  • If making the spice mix put all the ingredients for the spice mix into a spice grinder. Grind to a fine powder.
  • Heat the vegetable oil in a large non-stick frying pan. Add the onion and a pinch of salt and gently fry for 5 minutes. Add the beef mince and fry for 5 minutes. Add the spice mix or curry powder to the frying pan. Stir to ensure that the meat and onions are coated in the spices. Cook over a medium heat for 1 minute.
  • Add the crushed white garlic, grated ginger, Black Garlic Paste, salt and sugar to the beef and onion mix. Stir well. Cook for 5 minutes.
  • Add the cooked potatoes, peas, coriander and chopped Black Garlic cloves. Stir gently to avoid breaking the potatoes but ensuring the Black Garlic is evenly distributed throughout the mixture. Remove from the heat and leave to cool completely.
  • Preheat the oven to 200C/180Cfan/Gas6.
  • Place the pastry sheets onto a lightly floured board. Use a pastry cutter or cooking ring to cut circles approximately 10cm in diameter.  
  • Place a small amount of filling on one side of each pastry circle. Brush a little milk around the edge of the pastry. Fold over to form semi-circular pastries. Crimp the edges with a small fork to ensure they are well sealed.
  • Brush the pastry top with milk.
  • Place on a non-stick baking sheet and bake for 20 – 25 minutes until the pastry is puffed up and golden brown.
 

To Serve:  serve warm or cold with BGK’s Black Garlic Spiced Tomato Chutney.

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