Deep Fried Curry Puffs - cooking recipe

Ingredients

2 sheets of ready-to-use puff pastry
500 g mincemeat
1/4 cup of wet variety curry paste (Thai Red Curry Paste or Indian Korma work well)
1 onion
1 egg, beaten
oil (for deep frying)
100 ml water

Preparation

On a medium heat, fry off curry paste until fragrant.
Add onion and fry until translucent.
Add Beef mice and cook until browned.
Add water and cook until the mixture reduces to a dry consistancy.
Take off the heat and put aside until cooled (this step can be done a day ahead or frozen until needed).
Lay out puff pastry and cut into 4 portions (a circular pastry cutter works well also).
Spoon 1 tablespoon of the mix into each pastry square.
Fold one corner over to its diagonal counterpart and press down with a fork (or pinch for a more decorative finish).
Ensure all the sides are closed, or the mince will escape while frying.
Brush with the beaten egg and prick with a fork to help release air wile cooking.
Repeat this process until all the pastry or mice is used (I usually get about 16 from one lot of mice, but 8 is plenty for 4 people, so feel free to freeze any left over mince).
Deep fry until golden and crispy.
Serve individually with a dipping sauce of your choice as an entree, or serve with a side salad or rice as a main meal.