Curry Puffs With Beef (Printable version)
Flaky pastry filled with curried beef, potatoes, and peas. Golden, crispy, and packed with aromatic spices.
# List of ingredients:
→ Filling
01 - 8 oz ground beef
02 - 1 medium potato, peeled and diced small
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 oz frozen peas
06 - 1 tbsp curry powder
07 - 1 tsp ground coriander
08 - 1/2 tsp ground cumin
09 - 1/4 tsp chili powder
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 2 tbsp vegetable oil
13 - 2 tbsp water
14 - 1 tsp sugar
→ Pastry
15 - 1 lb frozen puff pastry sheets, thawed
16 - 1 egg, beaten
# Directions:
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 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, 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 Advice:
01 -
- These handheld parcels pack an incredible amount of flavor into each bite, with buttery pastry giving way to spiced, savory filling
- They freeze beautifully before baking, so you can keep a stash ready for unexpected guests or sudden cravings
- The combination of textures is honestly perfect and will disappear from any party plate faster than you can say seconds
02 -
- Cooling the filling completely before wrapping is absolutely essential or your pastry will turn soggy before it even hits the oven
- Do not overfill these or they will burst open during baking, leaving you with a messy oven and less impressive puffs
03 -
- Double crimping the edges with your fork creates a better seal and looks more professional
- Chilling the assembled puffs for 15 minutes before baking helps them hold their shape better