My grandma made these when I was growing up and we all LOVED them, there is nothing like the smell of curry simmering and pastry baking. I make these about once a month and freeze half into little snap lock bag for easy lunches – or unexpected visitors.
This is another great alternative to a sanga in the lunchbox, it’s also cheap to make and a great way of using up all those leftover (slightly sad looking) vegetables in your fridge). This recipe does make quite a bit, I think from memory about 18 all up (they wont last long though!).
This is my version.
Ingredients
500g of beef mince
250grams of diced bacon
2 teaspoons of garlic
1 tablespoon of Vindaloo paste
1-2 teaspoons of curry powder
1 teaspoon of sugar
1 brown onion
1 can of peas (drained)
1 can of diced tomatoes
Vegetables (I use whatever I have left in the fridge, this batch pictured has a finely diced red capsicum,1 zucchini, 11/2 a sweet potato and some leftover beans)
Salt and Pepper to taste
1 pack of frozen puff pastry (or you can make your own)
2 eggs (beaten)
Method
Brown the onion, then add bacon and diced vegetables and sauté in a teaspoon of good quality olive oil. Add the rest of the ingredients and mix well. Put the lid on the pan and leave to simmer for a few hours – going to back to stir occasionally. If the mixture becomes to wet then remove the lid and allow the sauce to reduce.
Let the mixture cool.
On a flat surface, place your defrosted pastry sheets out and cut in half, paint the edges in beaten egg, then add the mixture and fold the pastry over. Using a fork, press the corners down until the pastry is sealed with the mixture inside. Paint the whole puff with the beaten egg. Lay a sheet of baking paper on your oven tray for your curry parcels and cook on 180-200 for 15-20 minutes – check on them in 15, and pull them out of the oven once they are golden.
Enjoy!