A Window into Life in the Suburbs

"Consider how the lilies grow. They do not labor or spin. Yet I tell you, not even Solomon in all his splendor was dressed like one of these." Luke 12:27 (NIV)

Thursday, June 24, 2010

Mealtime Musings: Thai Puffs

This is a goodie... really... Granted the picture isn't the greatest with or without flash, it doesn't follow that it is similarly mediocre in flavour. The beauty about living in our day and age is that puff pastry is so readily available that even a school-aged child can make put this together.
A more-ish snack for any season, it can also be as spicy as you want it to be.

Preparation time: 15 mins
Total cooking time: 20 minutes
Makes 36

2 tablespoons oil
4 spring oinions, chopped
1 onion, chopped
1 clove garlic, crushed
250g pork or chicken mince
1 tablespoon Thai flavour base (see Note)
1 cup mashed potato
4 sheets ready-rolled frozen puff pastry, thawed
oil for frying

1. Heat the oil in a frying pan. Add the spring onions, onion and garlic and cook for 2-3 minutes or until the onion is tender. Add the mince and brown well for 4-5 minutes, breaking up with spoon as it cooks. Stir in the flavour base and mased potato and stir for 1 minute. Remove from heat and cool.
2. Cut each sheet of pastry into 9 even squares. Place teaspoonful of the mixture in the centre of each piece of pastry. Fold the pastry over to form a triangle. Seal well by pressing the edges with a fork.
3. Heat 2-3 cm oil in a large frying pan; add the pastries, in batches and fry for 2 minutes each side until golden and puffy. Drain well on paper towels. good with sweet chilli sauce.

Note: If Thai flavour base is unavailable, add chopped lemon grass, coriander, chilli and a dash of fish sauce to the filling instead.

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