Thai Puffs

Ingredients :

2 tbsp oil

4 spring onions, chopped

1 onion, chopped

1 clove garlic, crushed

250g pork or chicken mince

1 tbsp Thai flavor base

1 cup mashed potato

4 sheets ready-rolled frozen puff pastry, thawed

oil, for frying

Method :

Heat the oil in a frying pan. Add the spring onions, onion and garlic and cook for 2-3 minutes or until the onion is tender. Add the mince and brown well for 4-5 minutes, breaking up with a spoon as it cooks. Stir in the flavor base and mashed potato and stir for 1 minute. Remove from heat and cool. Cut each sheet of pastry into 9 even squares. Place teaspoonful of the mixture in the centre of each piece of pastry. Fold the pastry over to form a triangle. Seal well by pressing the edges with a fork. Heat 2-3 cm oil in a large frying pan; add the pastries, in batches, and fry for 2 minutes each side until golden and puffy. Drainw ell on paper towels. Good with sweet chili sauce.

Note : If Thai flavor base is unavailable, add chopped lemon grass, coriander, chili and a dash of fish sauce to the filling instead.

Makes 36.