Curry Puffs With Beef (Printer-friendly)
Golden flaky pastries with aromatic curried beef, potatoes, and peas — perfect savory snack for parties or teatime.
# What you'll need:
→ Filling
01 - 8 ounces ground beef
02 - 1 medium potato, peeled and diced small
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 ounces frozen peas
06 - 1 tablespoon curry powder
07 - 1 teaspoon ground coriander
08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon chili powder (optional)
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 2 tablespoons vegetable oil
13 - 2 tablespoons water
14 - 1 teaspoon sugar
→ Pastry
15 - 1 pound frozen puff pastry sheets, thawed
16 - 1 egg, beaten (for egg wash)
# Method:
01 - Heat vegetable oil in a skillet over medium heat. Add onion and garlic; sauté until fragrant and translucent, about 2 minutes.
02 - Add ground beef and cook, breaking up lumps, until browned completely.
03 - Stir in curry powder, coriander, cumin, chili powder, salt, pepper, and sugar. Sauté for 1 minute until fragrant.
04 - Add diced potatoes and water. Cover and cook for 8–10 minutes, stirring occasionally, until potatoes are tender.
05 - Stir in peas and cook for 2 more minutes. Remove from heat and let filling cool completely.
06 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
07 - Roll out the puff pastry if needed. Cut into 4–5 inch squares.
08 - Place 1–2 tablespoons of filling in the center of each square. Fold over to form a triangle or rectangle, pressing edges to seal. Crimp edges with a fork.
09 - Arrange puffs on the prepared baking sheet. Brush tops with beaten egg.
10 - Bake for 20–25 minutes, or until golden brown and puffed.
11 - Cool slightly before serving.
# Expert Tips:
01 -
- The flaky pastry against that spiced beef filling creates the most satisfying texture contrast
- They freeze beautifully before baking so you can keep an emergency stash for unexpected guests
- One bite transports you straight to Southeast Asian street food markets without leaving your kitchen
02 -
- Hot filling melts the pastry from the inside and creates soggy pockets instead of crisp layers
- Overfilling causes bursting during baking so keep portions generous but not stuffed
- Egg wash only goes on the top, not the crimped edges, or it will prevent proper sealing
03 -
- Freeze the assembled puffs for at least 15 minutes before baking if the pastry feels soft or sticky
- Brush the egg wash thinly and evenly for consistent browning without spots