Filo pastry 6 sheets [each sheet about 48cm x 26 cm]
Butter50 g [melted]
Crushed pecan nuts 2 tbsp
Curry Sauce 2 tbsp
Minced beef 150 g
Chopped onion 90 g
Kernel corn 25 g
Butter 1 tbsp
Plain Flour 1 tbsp
Water 500 ml
- Brush a sheet of filo pastry with melted butter and cover with another sheet of filo pastry. Divide into 8 strips, each around 26 cm x 6 cm. Repeat procedure to handle the remaining filo pastry to make total 24 strips. Cover the pastry with a damp cloth.
- Stir-fry onion in 1 tbsp butter, followed by minced beef and fry until fragrant. Add Lee Kum Kee Curry Sauce and plain flour, toss well. Lastly add the water and kernel corn, cook until sauce thickens. Set aside to cool and divide filling into 24 portions.
- Wrap each portion of filling with a strip of pastry to form triangle, keep folding forward and seal with a little melted butter. Glaze with melted butter and sprinkle nuts on top.
- Bake curry beef filo at 200C/400F preheated oven for 10 minutes until golden yellow.
Filo pastry, Curry Sauce, Beef