Thaw frozen pastry block at room temperature for 3 hrs.
Lightly flour the work surface and pastry, roll out and cut into 5 x 5 inches squares. You will get around 9 squares.
Preheat oven at 200 C for 10 minutes.
Line the baking tray with parchment paper.
Place 1-2 teaspoon leftover curry into the center of puff pastry leaving the edges.
Brush the edges with water, this helps to seal the edges.
Now fold over to form a triangle, press the edges together to seal.
Press with a fork around the edges to further seal in the filling.
Carefully place them on the baking tray.
Repeat the process for rest of the pastry sheets.
Brush top of each puff with melted butter.
Bake at for 15- 20 minutes or until puffs rise and turn light brown.
Enjoy delicious curry puffs with tomato ketchup, yogurt mint sauce, green chutney or any sauce of your choice.