Step 1 Heat oil in a non-stick frying pan over medium heat. Add onion and cook for 3–4 minutes or until tender. Add mince and cook, breaking up with a wooden spoon, for 4 minutes or until browned. Add potato, soy, curry powder and chilli powder. Stir until well combined.
Step 2 Bring mixture to the boil, then reduce heat and simmer for 4–5 minutes or until liquid has almost evaporated. Allow to cool.
Step 3 Preheat oven to 200ºC. Line 2 large baking trays with baking paper. Using a 11.5cm biscuit cutter, cut 4 rounds from each sheet of pastry. Place 2 tablespoons mince mixture on one side of each pastry round. Fold other half over mince mixture to enclose. Press edges together to seal.
Step 4 Starting from one edge, fold over a small piece of pastry. Continue folding around the rest of the pastry, forming a frilled edge. Place puffs on prepared trays. Brush with egg. Bake for 20–25 minutes or until golden. Serve.
Traditional version (per serve)
Total energy 1150kJ
Total fat 21g (7g saturated fat)
HFG version (per serve)
Total energy 710kJ
Total fat 8g (4g saturated fat)