Curry Puffs With Beef (Printable Version)
Golden pastries filled with curried beef, potatoes and peas.
# What You'll Need:
→ 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 (optional)
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 (for egg wash)
# 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.
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 Advice:
01 -
- The beef filling can be made ahead and kept in the fridge for up to three days
- These freeze beautifully unbaked, so you can pop them straight into the oven whenever cravings strike
02 -
- Cool the filling completely before wrapping, otherwise the pastry will become soggy and steam during baking
- Seal the edges very tightly with your fork, because any gaps will let the filling burst out in the oven
03 -
- Brush the egg wash carefully, avoiding the cut edges, because egg on the seals prevents them from puffing properly
- Let the baked puffs rest on the baking sheet for 5 minutes before moving them, otherwise the pastry can collapse