Beef Curry Puffs or Mini Tarts

(Click on the recipe to enlarge it.) These are really delicious. Substitute the flour for Pamela's mix and the margarine for coconut oil and a little water. The extra filling is good with rice. Update: When I made these a few days ago, my crust was tough and I know I could make it flaky with some extra care and attention but I don't want to have to put extra care and attention into it, so I got thinking about alternatives. I decided to make a biscuit dough and press it into mini muffin tins. That means very little handling of dough, no rolling, thus a lot less mess and a lot less opportunity to make it tough. These little tarts were absolutely amazing! The crust was flaky and tender and delicious!! Biscuit-style Crust for Mini Tarts: 1 cup Pamela's flour mix 1 teaspoon aluminum-free baking powder 1/2 teaspoon sea salt 1/4 cup coconut oil, in solid form 3/8 cup milk substitute with a splash of vinegar in it (I used rice milk and rice vinegar) Preheat oven to 375. Grease a mini muffin tin with coconut oil. Combine the dry ingredients and cut in the coconut oil with a pastry blender until the mixture resembles coarse crumbs. Ad the milk and stir it just enough to make a dough. Press a walnut-sized glob of dough into each muffin opening, pushing it up the sides; you want it to be less than 1/4" thick. I wore thin disposable gloves to keep my hands from getting sticky. This dough was a little on the wet side (it would have stuck to a rolling pin had I tried to roll it out) and it turned out fine. Add a spoonful of filling and bake for about 12 minutes. Oh, man. I'm going to make pizza ones and pumpkin pie ones and breakfast ones and I'm going to freeze a bunch of them to pop out and heat up in the toaster oven!