These homemade Curry Beef Puffs are better than the ones we buy! Flaky pastry with a generous amount of tasty curry beef, potato & pea filling
We’re back for more deliciousness!
After a lengthy break, I’m back with these scrumptious Beef Curry Puffs. Apologies for the break as I never intended to leave my blog as long as I did without posting!
We recently got back from a 2-week holiday to South Korea. I worked hard to prepare new recipes before leaving on our holiday, so I had new material to post whilst we were travelling. However, my husband Tomi had other ideas. He implemented a ‘No working holiday’ policy we both had to adhere to. Fair enough, I didn’t bother to argue that because I’m all about family time.
South Korea provided me with so many food inspirations, from puff pastry pizza to authentic kimchi. I couldn’t wait for our plane to land so I could cook up a storm. Frustratingly, my body caved in from the exhaustion from travelling and the climate change. I’ve been down with a cold and still haven’t recovered fully! Luckily, I made these tasty Beef Curry Puffs just before we left for our holidays!
Ordering Curry puffs when dining out can be tricky because they’re definitely either a hit or a miss. Sadly for me, it’s more of a miss and that’s why I rather make them at home to my liking.
These curry puffs have a light and flaky pastry with a hearty filling of beef, potatoes and peas. They also have a big curry punch! I mean, why call it a curry puff if it’s only got a mild curry flavour, right?
Beef Curry Puffs
There are many versions of curry puffs and many Asian countries have their own kind. These Curry Puffs are not from any specific region because I made them to how I like to eat them. However, they taste similar to Chinese-style curry puffs.
What’s in the filling of Beef Curry Puffs?
It may surprise you to know the ingredients for curry puffs are quite simple. There are no special ingredients and best of all, we can purchase all ingredients from a supermarket.
I used beef, however, you could swap for pork, chicken, turkey or even plant-based mince. For the vegetables, I used potatoes and peas, but you could swap them for equal amounts of your favourite vegetables.
What pastry to use for Beef Curry Puffs?
Light and flaky puff pastry goes best with the rich and flavourful beef curry filling.
For convenience, I used good quality store-bought frozen puff pastry sheets (24cm / 9.5in square sheets). 1 sheet of pastry makes 4 curry puffs. If you have shortcrust pastry sheets (not sweetened) in your freezer, you could use them in this recipe.
How to fold curry puffs?
For this size, I prefer the easiest method. This involves folding the square pastry with the filling into a triangle and crimping the edges sealed with a fork. After it bakes, it looks great and does a good job sealing the filling in.
If I’m feeling a little fancy, I do the press and fold method. It takes a little more time, but after a few practices, it’s quite easy and doesn’t take too long. I think this folding method looks better when making smaller pastries.
More aromatic and delicious curry-based recipes to try:
Ingredients for Beef Curry Puffs
Beef – I used beef mince (ground beef), however, you could swap for pork, chicken, turkey or even plant-based mince.
Puff pastry – For convenience, I used prepackaged frozen ready-rolled pastry. Mine were 24cm (9.5in) square pastry sheets. Follow the instructions on the packet on how to defrost the pastry sheets. Don’t leave them out for too long as they’ll go elastic and break easily, making them harder to work with.
Curry powder – Any good quality curry powder will work. I’ve used Japanese curry powder and Keen’s curry powder to make these curry puffs and they’ve turned out delicious. I used 2 tablespoons of curry powder because I like mine spicy and love the curry taste. However, adjust the curry to your liking, especially if you’re using a hotter brand of curry powder. It’s always better to start with less and adjust to your liking later.
Beef stock/broth – I prefer using salt-reduced or low-sodium beef stock because I have more control over the sodium level. This way I can adjust the seasoning in dishes to my liking. It’s always better to be under-seasoned than over-seasoned as it’s easier to fix.
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Watch how to make Beef Curry Puffs
Written step-by-step guide with photos
Heat oil in a large frying pan over medium-high heat, then add in the beef mince and stir-fry until browned. Drain any excess oil, leaving approximately 1 tablespoon in the pan (as shown above).
Return the pan over medium heat, then add in garlic and onion, and stir-fry for 1 minute. Add in the curry powder, turmeric, cumin, sugar, salt and pepper and stir-fry for 1 minute. Mix the cornflour with the stock in a small bowl, then pour it into the pan. Stir in the potatoes and peas, then cover the pan and cook for 5 to 6 minutes or until the potatoes have softened.
The liquid should have reduced, leaving a thick hearty curry. If there’s still plenty of liquid in the pan, increase the heat to medium-high and stir continuously until the liquid reduces. Have a taste of the curry and adjust to your liking by adding more curry powder, salt or pepper to your liking if needed. Leave the curry to cool at room temperature for 10 minutes.
Preheat oven to 200°C (390°F) or 180°C (360°F) for fan-forced ovens. Line 2 large baking trays with non-stick baking/parchment paper. Follow the instructions on the packet on how to defrost the pastry sheets. Don’t leave them out for too long as they’ll go elastic and break easily, making them harder to work with.
Cut the pastry into 4 even squares, then place 1.5 to 2 tbsp of curry filling in the centre of each square. Fold the pastries into triangles and press the edges together to seal the filling. Use a fork to crimp the edges of the pastry or fold them however you like.
Place the pastries on the tray, leaving 1.5 to 2 inches apart. Brush the top of the pastries with the beaten egg. Bake them for 25 to 30 minutes or until puffy and golden.
Leftovers – Allow the Curry Puffs to cool completely at room temperature, then transfer them into a sealed container and store them in the fridge for up to 3 to 4 days. When frozen, the roast beef will keep for 3 months.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Beef Curry Puffs with Potatoes and Peas
Ingredients
- 1 tbsp peanut oil (or vegetable oil)
- 500 gm minced beef (ground beef) (NOTE 1)
- 2 garlic cloves (minced)
- 1 small brown onion (finely diced)
- 1½ to 2 tbsp curry powder (good quality) (NOTE 2)
- 1 tsp turmeric powder
- ½ tsp cumin powder
- ½ cup chopped potatoes (small cubes 80gm/3oz)
- ½ cup frozen peas
- 1 tsp sugar
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1 tbsp cornflour (or cornstarch)
- 1 cup salt-reduced beef stock (NOTE 3)
- 4 sheets of frozen puff pastry (NOTE 4)
- 1 egg (beaten)
Instructions
- Heat oil in a large frying pan over medium-high heat, then add in the beef mince and stir-fry until browned. Drain any excess oil, leaving approximately 1 tablespoon in the pan.
- Return the pan over medium heat, then add in garlic and onion, and stir-fry for 1 minute. Add in the curry powder, turmeric, cumin, sugar, salt and pepper and stir-fry for 1 minute. Mix the cornflour with the stock in a small bowl, then pour it into the pan. Stir in the potatoes and peas, then cover the pan and cook for 5 to 6 minutes or until the potatoes have softened.
- The liquid should have reduced, leaving a thick hearty curry. If there's still plenty of liquid in the pan, increase the heat to medium-high and stir continuously until the liquid reduces. Have a taste of the curry and adjust to your liking by adding more curry powder, salt or pepper to your liking if needed. Leave the curry to cool at room temperature for 10 minutes.
- Preheat oven to 200°C (390°F) or 180°C (360°F) for fan-forced ovens. Line 2 large baking trays with non-stick baking/parchment paper. Follow the instructions on the packet on how to defrost the pastry sheets. Don't leave them out for too long as they'll go elastic and break easily, making them harder to work with. Cut the pastry into 4 even squares, then place 1.5 to 2 tbsp of curry filling in the centre of each square. Fold the pastries into triangles and press the edges together to seal the filling. Use a fork to crimp the edges of the pastry or fold them however you like.
- Place the pastries on the tray, leaving 1.5 to 2 inches apart. Brush the top of the pastries with the beaten egg. Bake them for 25 to 30 minutes or until puffy and golden.
