Sean & Kerry's Curry Puffs

Method

1. For the dough, sift the flour into a large mixing bowl and add the salt. Add the butter to the bowl and begin to rub into the flour with your hands. Before the butter is fully combined make a well in the bowl and pour in 100ml of cold water. Mix until you have a firm rough dough, add more water if needed.
2. Prove for 20 mins in the fridge. Bring the dough on to a lightly floured surface and gently knead into a smooth rectangle.
3. Roll the dough until it is three times the size. Fold the shorter edges into the centre making sure that they fully overlap and roll out again to three times the length. Repeat folding the shorter edges into the centre making sure that they fully overlap and then prove in the fridge for 20 mins.
4. For the filling, dice the sweet potato, red onion and beef into small pieces and finely chop the garlic.
5. Heat a little oil in a frying pan and add the beef to brown off. Add in the onions and garlic and cook until softened. Mix in the herbs and spices and cook for a further 2 minutes.
6. Add the sweet potato and 1/2 cup of water. Cook on a medium heat until potatoes have softened and the sauce has thickened. Add the peas and cook for a couple of minutes. Turn off the heat and leave to cool.
7. For the puffs, roll the dough into a rectangle until it is 5mm thick. Use a round pastry cutter to cut out pastry circles and place on a baking tray lined with baking paper.
8. Add a good amount of filling to one half of the pastry circles. Fold the circle in half to cover the filling and crimp the edges.
9. Brush with egg wash and cook in the oven on 200°C/180°C fan/gas 6 for 20 mins or until the pastry has puffed up and is golden brown.