Recipe

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• 2 sheets of ready -to-use puff pastry
• 500 g mincemeat
• 1/4 cup of wet variety curry paste (thai red curry paste or indian korma work well)
• 1 onion
• 1 egg, beaten
• oil (for deep frying)
• 100 ml water

• 1 On a medium heat, fry off curry paste until fragrant.
• 2 Add onion and fry until translucent.
• 3 Add Beef mice and cook until browned.
• 4 Add water and cook until the mixture reduces to a dry consistancy.
• 5 Take off the heat and put aside until cooled (this step can be done a day ahead or frozen until needed).
• 6 Lay out puff pastry and cut into 4 portions (a circular pastry cutter works well also).
• 7 Spoon 1 tablespoon of the mix into each pastry square.
• 8 Fold one corner over to its diagonal counterpart and press down with a fork (or pinch for a more decorative finish).
• 9 Ensure all the sides are closed, or the mince will escape while frying.
• 10 Brush with the beaten egg and prick with a fork to help release air wile cooking.
• 11 Repeat this process until all the pastry or mice is used (I usually get about 16 from one lot of mice, but 8 is plenty for 4 people, so feel free to freeze any left over mince).
• 12 Deep fry until golden and crispy.
• 13 Serve individually with a dipping sauce of your choice as an entree, or serve with a side salad or rice as a main meal.