MINCE AND MUSHROOM CURRY PUFFS
time : 30 minutes
grams beef, chicken or pork mince
grams Goa Sausage
bunch spring onions, finely chopped
g block of puff pastry
stick celery, finely chopped
g mushrooms, finely chopped
cup thickened cream
Preheat oven to moderately hot 210 degrees C.
Brush oven tray with
melted butter .
Chop Goa Sausage and cook in 1 cup of water for 15 minutes till
all the water evaporates.
Combine mince, spring onion and Goa Sausage in bowl.
mixture into four; roll each portion into a 12 cm long log shape.
Heat oil and butter in heavy based pan and add logs.
medium heat 4 minutes to seal, turn gently occasionally.
to low, cook 5 minutes or until cooked through.
Remove from pan; drain
on absorbent paper and cool.
To make filling : Heat butter in small pan, add celery, and mushrooms
and stir fry over medium heat for 3 minutes.
Add brandy and cream
and stir over heat for 2 minutes until the mixture has thickened.
Divide pastry into four, roll each portion out on a lightly floured
to make a 25 x 15 cm rectangle. Spread
filling along centre, place
logs on top of filling. Wrap
pastry around logs, press to seal. Place
seam-side down on prepared tray and brush with milk.
Bake for 30
minutes or until golden brown.