Heat the oil in a frying pan, pour in the onion and ginger and sauté them until the onion is soft and golden.
Heat the meat and curry powder and salteo over a high heat until the meat is golden-boiled. Add the salt and tomato and let it cook covered for 5 minutes. Add the potato and water and leave everything cooking others 5 minutes. Remove from the fuegi and let cool. Pour in the mint.
Preheat oven to 210oC. Cut the puff pastry into rounds 13 cm in diameter and then in half. Give it the shape of a cone, folding each of the semicircles in half and crushing the overlapping edges with the fork so that they are glued.
Pour 2 teaspoons of the meat mixture in each of the cones. Crush the edges with the fork to seal them Place the puff pastry on a lightly greased baking sheet. Whisk the egg yolk with the cream and paint with it the baking gallants Hor néelas de 10 to 15 minutes.
To make the mint Chutney sauce
Pick the twigs of mint thick, spring onions and chilli and put in a blender-crusher with the remaining ingredients; crush the mixture until a smooth paste is. Serve on hot dumplings.
Prepare the dumplings a few hours before and store them in the refrigerator. Bake just before serving. You can make the sauce the day before; serves as an accompaniment to different curries.
Garam masala is a seasoning that is added to the dishes at the end of their preparation, just before serving them.
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