Cape Malay Curry Puff

Introduction to Cape Malay Curry Puff

The Cape Malay Curry Puff is a delightful pastry that finds its origins in the bustling, multicultural society of Cape Town, South Africa. The Cape Malay community, known for its rich and spicy flavors, has been instrumental in developing a unique cuisine that draws influences from Indonesian, Malaysian, and Indian cooking styles. These curry puffs are renowned for their delectable balance of aromatic spiciness encased within a flaky, buttery pastry, making them an irresistible snack or appetizer.

The Cape Malay community's contributions to South African cuisine date back to the 17th century when members were brought to the Cape as slaves and political exiles by the Dutch East India Company. Over centuries, their culinary traditions blended with local ingredients and techniques, giving rise to dishes like the curry puff. Today, Cape Malay cuisine is celebrated for its bold flavors and the harmonious blend of sweet and savory elements.

Ingredients

• Puff pastry - 500g, thawed
• Beef mince - 250g
• Onion - 1 large, finely chopped
• Potato - 1 medium, peeled and diced
• Frozen peas - 100g
• Ginger garlic paste - 2 teaspoons
• Curry powder - 1 tablespoon
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 tablespoon
• Chili powder - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Vegetable oil - 2 tablespoons
• Egg - 1, beaten for egg wash

Preparation

Step 1: Preparing the Filling

In a large pan, heat the vegetable oil over medium heat. Add the cumin seeds and allow them to sizzle and release their aroma for about 30 seconds. Then, add the finely chopped onion and sauté until golden brown.

Stir in the ginger garlic paste and fry for another minute until the raw smell disappears. Next, add the beef mince to the pan. Cook, stirring occasionally, until the meat is browned and cooked through.

Mix in the curry powder, coriander powder, chili powder, turmeric, salt, and black pepper. Cook for an additional 3-5 minutes, stirring gently to ensure the spices are well-incorporated.

Add the diced potato and a splash of water. Cover the pan with a lid and let it simmer until the potato is just tender, about 10 minutes. Stir occasionally to prevent sticking to the pan.

Stir in the frozen peas and continue cooking for 2-3 more minutes. Adjust seasoning to taste and set aside to cool.

Step 2: Assembling the Curry Puffs

Preheat your oven to 200°C (400°F). On a lightly floured surface, roll out the puff pastry to a thickness of about 2-3mm. Cut the pastry into equal-sized squares, approximately 10cm x 10cm each.

Place a tablespoonful of the meat filling in the center of each pastry square. Brush the edges of the pastry with the beaten egg to serve as a glue, and then fold the pastry over diagonally to form a triangle, pressing the edges firmly to seal. You can use the tines of a fork to crimp and seal the edges for a decorative finish.

Cooking Process

Step 3: Baking the Curry Puffs

Place the prepared puffs on a baking sheet lined with parchment paper. Brush the tops with more of the beaten egg for a shiny, golden finish. Bake in the preheated oven for 20-25 minutes or until the pastry is puffed and golden brown.

Monitor closely using a cooking timer to ensure the puffs do not overbake. Allow to cool slightly before serving.

Enjoying Your Cape Malay Curry Puffs

These delightful Cape Malay Curry Puffs are best enjoyed warm, accompanied by a tangy chutney or a refreshing yogurt raita to balance the spicy flavors. They make an excellent appetizer for parties or a flavorful snack for any time of day.

Pair them with a chilled glass of mango lassi or a robust cup of South African rooibos tea to truly indulge in a taste of the Cape. These curry puffs can also serve as a convenient portable meal, perfect for picnics or lunchboxes, offering a delicious slice of Cape Malay culinary heritage with every bite.