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Curry Puffs with Beef

Mouthwatering Curry Puffs with Beef: Flaky & Flavorful Treats

These Curry Puffs with Beef offer a flaky texture and rich flavor, making them the perfect savory snack.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 12 puffs
Course: Snacks
Cuisine: Chinese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Vegetable Oil Can substitute with canola oil.
  • 1 cup Onion Chopped, yellow onions work best.
  • 2 cloves Garlic Minced, use fresh for best taste.
  • 1 pound Ground Beef Can substitute with ground turkey.
  • 2 tablespoons Curry Powder Choose a blend you enjoy.
  • 1 teaspoon Turmeric Powder Can omit if not available.
  • 1 teaspoon Cumin Powder Chili powder can substitute.
  • 1 teaspoon Sugar Optional for balancing flavors.
  • 1 teaspoon Black Pepper Or use white pepper.
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 cup Beef Broth Can substitute with vegetable broth.
  • 2 tablespoons Cornstarch Can replace with flour.
For the Pastry
  • 1 package Puff Pastry Use store-bought for convenience.
  • 1 egg Egg (for wash) Brush with milk for dairy-free alternative.

Equipment

  • Large Skillet
  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl
  • Fork

Method
 

Cooking Instructions
  1. In a large skillet, heat vegetable oil over medium heat. Add chopped onion and minced garlic, sauté for 3–4 minutes until translucent.
  2. Add ground beef to the skillet, cook for 5–7 minutes until browned. Stir in curry powder, turmeric, cumin, salt and pepper, cooking for an additional minute.
  3. Mix cornstarch with beef broth in a small bowl, then add to the skillet, stirring constantly for 3–5 minutes until thickened.
  4. Preheat your oven to 400°F (200°C) while letting the filling cool. Roll out puff pastry sheets and cut into 4-inch squares.
  5. Place a tablespoon of filling in the center of each pastry square, fold and seal the edges with a fork.
  6. Refrigerate the assembled curry puffs for 15–20 minutes.
  7. Brush tops with beaten egg, bake for 15–18 minutes until golden and puffed.

Nutrition

Serving: 1puffCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 350mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

These curry puffs can be stored cooked in the fridge for up to 3 days or frozen uncooked for up to 3 months.

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