Curry Puffs
Yield
3 dozenPrep
20 minCook
12 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | recipe |
pastry
two crust |
* |
| 2 | cups |
lamb
cooked, finely chopped |
*
|
| 1 | tablespoon |
curry powder
|
|
| 1 | tablespoon |
syrup
from the chutney |
|
| 1 | teaspoon |
seasoning
|
* |
| ¼ | cup |
cream of mushroom soup
condensed, undiluted |
|
| 1 | x |
lard
for deep frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | recipe |
pastry
two crust |
* |
| 473 | ml |
lamb
cooked, finely chopped |
*
|
| 15 | ml |
curry powder
|
|
| 15 | ml |
syrup
from the chutney |
|
| 5 | ml |
seasoning
|
* |
| 59 | ml |
cream of mushroom soup
condensed, undiluted |
|
| 1 | x |
lard
for deep frying |
*
|
Directions
Make pastry using your favorite recipe or package mix.
Roll thin.
Cut out circles using a round cookie cutter 3 inches in diameter.
Mix together remaining ingredients.
Place 1 heaping teaspoon of the mixture on each circle of dough.
Fold over to make a semicircle; thoroughly seal edges by pressing with the tines of a fork.
Fry in deep fat, 375℉ (190℃) F, 4 minutes or until golden brown.
You may make these ahead of time and heat in oven when ready to serve.
