I’m here to spice up your snack life with something a little different: Curry Beef Puffs. Curry Beef Puffs combine the satisfying crunch of flaky pastry with a spicy delicious beef filling. It’s pretty hard not to like: spicy meat in a pastry pocket, baked to perfection. 🙂
Historically, the curry beef puff is fusion of East meets West, where traditional Chinese Indian flavours mix with the kind of pastry technique found in Europe.
It all starts with some basic ingredients like ground beef, onion, and a mix of spices, all wrapped up in a flaky crispy pastry.
Making these curry beef puffs is almost as easy as eating them: start with some flaky pastry – store-bought, obvs because who kneads the extra work? (ba-dum-tss) You cook the meat, throw in the spices, wrap it in dough, and bake it!
You can often find these at Chinese bakeries (at least that’s where I’ve had them) but sometimes the filling can be lacking, so, we’re here to make sure these are FILLED with delicious beef curry. 🙂
Kitchen equipment for this recipe
- Mixing bowls
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Rolling pin
- Baking sheet
- Pastry brush
- Fork
Ingredients for Curry Beef Puffs
- Ground beef: lean ground beef is the way to go for max flavour! But you can swap for extra lean for less fat or any other meat.
- Onion and garlic: a must for the filling.
- Carrots and peas: for colour and a touch of sweetness and extra texture.
- Curry powder and spices: wouldn’t be an Asian dish without heaps of spices!
- Tomato paste and broth: deepens the flavour.
- Cornstarch and water: the thickening agents to make sure the filling stays in tact.
- Pastry sheets: frozen, premade but make your own if you have the time and talent!
- Egg and sesame seeds: for the finishing glossy, crunchy touch.
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
How to make Curry Beef Puffs
1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper. Defrost your pastry sheets.
FILLING
2. In a large pan, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and carrots, and sauté until they start to soften.
3. Add the ground beef, breaking it apart with a spatula. Cook until slightly pink. Stir in the curry powder, cumin, turmeric, tomato paste, broth, soy sauce, sugar, salt and pepper. Cook for 1 minute. Add the green peas and cook for 2-3 more minutes.
4. In a small bowl, mix the cornstarch and water, then pour into the pan. Quickly stir well until the filling thickens. Remove from heat and allow it to cool completely.
ASSEMBLY
5. Divide each pastry sheet into 6 pieces. If the pieces not square, use a floured rolling pin to roll each piece on a floured surface into a square.
5. Spoon the 2-3 tablespoon of filling onto one corner of a pastry sheet (visualize a diagonal line across the square). Don’t overfill to prevent leakage.
6. Fold the pastry over the filling to form a triangle. Press the edges together, then use a fork to crimp the edges and seal them.
7. Gently place the assembled puffs on the baking sheet. Brush the tops with the beaten egg and sprinkle some sesame seeds.
8. Bake for 25-30 minutes or until the pastry has puffed up and is a beautiful golden brown.
Tips for a successful Curry Beef Puff ✨
Chill the filling before using: Hot filling can ruin the pastry’s texture.
Keep the edges dry: Wet edges won’t seal, this could cause the filling to leak.
Egg wash for the win: It gives your puffs that golden, shiny finish.
Frequently asked questions 🤔
How do I avoid soggy puffs? Make sure the filling is cool before you wrap it in pastry. Hot filling spells soggy pastry.
How do I reheat them to keep the pastry crisp? Reheat in the oven, about 10 minutes at 350°F should bring them back to life.
Can I use something other than beef? Yes, ground chicken or turkey works well too. Adjust spices as necessary to complement the milder meat.
My curry beef puffs look deflated. It’s not you, it’s the puff. Maybe. Ensure your oven is hot enough before baking and avoid opening the door too often to keep the steam in.
In conclusion, while curry beef puffs won’t solve existential crises, they’re a tasty snack that’s might make your day! Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
Curry Beef Puff
- Total Time: 55 minutes
- Yield: 12 1x
Description
Ingredients
CURRY BEEF FILLING
- 500 g ground beef
- 1 large onion, chopped into 1/4 inch pieces
- 2 cloves garlic, minced
- 1 medium carrot, diced into 1/4 inch pieces
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon tomato paste
- 1/2 cup beef or chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 2/3 cup peas, frozen
- 2 tablespoons cornstarch
- 2 tablespoons water
PASTRY
- 2 sheets frozen flaky pastry, thawed
- 1 egg, lightly beaten
- 1 tablespoon sesame seeds, optional
Instructions
-
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper. Defrost your pastry sheets.
CURRY BEEF FILLING
-
In a large pan, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and carrots, and sauté until they start to soften.
-
Add the ground beef, breaking it apart with a spatula. Cook until slightly pink. Stir in the curry powder, cumin, turmeric, tomato paste, broth, soy sauce, sugar, salt and pepper. Cook for 1 minute. Add the green peas and cook for 2-3 more minutes.
-
In a small bowl, mix the cornstarch and water, then pour into the pan. Quickly stir well until the filling thickens. Remove from heat and allow it to cool completely.
ASSEMBLY
-
Divide each pastry sheet into 6 pieces. If the pieces not square, use a floured rolling pin to roll each piece on a floured surface into a square. Spoon the 2-3 tablespoon of filling onto one corner of a pastry sheet (visualize a diagonal line across the square). Don’t overfill to prevent leakage.
-
Fold the pastry over the filling to form a triangle. Press the edges together, then use a fork to crimp the edges and seal them.
-
Gently place the assembled puffs on the baking sheet. Brush the tops with the beaten egg and sprinkle some sesame seeds.
-
Bake for 25-30 minutes or until the pastry has puffed up and is a beautiful golden brown.
- Prep Time: 30 mins
- Cook Time: 25 min
- Category: Snack
- Cuisine: Chinese
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