Curry Puffs With Beef (Printable)

Golden, flaky pastries with curried beef, potatoes, and peas. Perfect savory snack for parties or teatime.

# What You 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 - 1.1 lbs frozen puff pastry sheets, thawed
16 - 1 egg, beaten (for egg wash)

# How To Make It:

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 Suggestions:

01 -
  • The contrast between shatteringly crisp layers and that fragrant, spiced beef filling is absolutely addictive
  • These freeze beautifully unbaked, so you can have homemade appetizers ready for unexpected guests
  • The filling recipe doubles easily, and I always make extra to use as a quick hash the next morning
02 -
  • Hot filling will make your pastry soggy and burst during baking, so cool it completely before assembling
  • Don't overfill the puffs or they'll split open, leaving you with a messy oven and lost filling
  • If the pastry gets too warm while working, pop it in the fridge for 10 minutes to firm up again
03 -
  • Chill your assembled puffs for 15 minutes before baking, this helps them hold their shape and rise better
  • Use the back of a fork to really seal those edges, preventing any delicious filling from escaping

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