They are easy to make and even easier to eat with a melt-in-the-mouth pastry. What's great is that they are mild enough to eat for breakfast so if you feel like an early start on the weekend, you could have them ready in an hour.
If you follow my recipe, you really can't fail these.
You will need for the filling:
a quarter of a small onion, chopped finely
a small bunch of coriander (cilantro for you my American friends)
a pinch of fenugreek seeds
a quarter teaspoon of ground coriander seeds
a quarter teaspoon turmeric powder
half a teaspoon of garam masala
2 curry leaves
Salt to taste
a handful of green beans cut in small chunks
one clove garlic and a small piece of ginger
a glug of oil
In a mortar and pestle, crush together the garlic, ginger, coriander leaves and stems. Keep aside.
Heat the oil in a frying pan or sauté pan on medium high heat; put in the curry leaves then the onions. Fry for a couple of minutes before adding the garlic/ginger/coriander puree. Fry for just a minute then add a small amount of water to prevent the garlic from burning. Add the spices to the pan; fenugreek seeds, ground coriander, turmeric, garam masala and a pinch of salt. Finally add the green beans and fry until tender (should take 5 minutes). Add a little water if it gets too dry. Leave this aside for now. Let it cool down.
For the dough you will need:
100g plain flour
50g butter
1 small egg
Salt
In a mixing bowl, rub the butter in the flour until you get a coarse breadcrumbs consistency. Add a little sprinkling of salt and mix it in. Make a well in the centre of the flour/butter mixture. Then, add beaten egg, a little at a time, until you have added just over half of the egg. Mix with a fork until it all comes together then swap the fork for your fingers. Do not knead this dough; just bring it all together and shape it into a disc. Wrap this in cling film and put in the fridge for no less than 30 minutes. When 25 minutes have passed, preheat the oven to 190C. Roll out the dough on a floured surface, cut out discs of roughly 12cm diameter and fill with the curried beans then, fold in half and press with a knife on the edge to crimp and secure the filling inside the puffs. Prick the dough on the top to allow steam to escape while baking. Make an egg wash with the rest of the beaten egg by adding a small amount of water to it. Use this to brush the puffs; this will make them golden, crispier and tastier. Bake a baking sheet lined with foil for about 15 minutes.
Take out and let them cool down slightly before tucking it.
Enjoy and let me know how you got on.
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