Good one…

My girl bought this made-in-Malaysia frozen puff pastry…

…sometime ago to make some ham and cheese puffs and I thought it was really very good. I loved the very nice and flaky pastry, just that it lacked the nice buttery fragrance.

She bought me a pack but I never got down to cooking something with it. I did try my hand at preparing some curry beef and potatoes filling but it turned out horrible so I just threw the whole lot away. I bought the minced beef at a supermarket here and the more I simmered, the more oily it got. Now I know better – do not buy if it is white in colour, not red. That would mean that there is too much fat, not much meat and perhaps, it has been frozen way too long and would not be suitable for use anymore.

Well, this time around, I decided to use this…

…and prior to wrapping, I fried it first…

…with some sliced Bombay onions…

…and freshly-ground pepper for added flavour. Somehow, it reminded my of the stuffing for roast chicken or roast turkey but never mind! LOL!!!

There were 10 pieces of the puff pastry…

…in a packet and after I had defrosted it, I took them one by one, brushed the inside with a bit of butter and also egg all along the sides, put a bit of the filling on one half like this…

…added half a slice of cheddar cheese, folded the pastry over and sealed it by pressing the sides hard and using a fork to make the pattern all along the side. Then, I brushed some egg, beaten, over it…

…and poke holes on top with a fork and once I had finished all 10…

…I put them in the oven for around 15 minutes and they were done…

Of course, the proof of the pudding is in the eating…

…and yes, the pastry was very nice and flaky…

…and with the added butter, there was that nice taste and fragrance this time around but I thought there was too little of the filling so the taste did not come out that much. I wonder if I could roll the pieces of pastry to make them bigger so I could put more filling next time?

I would love to try making curry puffs next, with egg in it, of course.