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Beef Curry Puffs

29

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Puff pastry cut into small squares
The Spruce Eats / Diana Chistruga 

  • Put a generous tablespoonful of the meat mixture into the center of each square, and then brush the edges with some of the egg.

    Puff pastry squares brushed with egg wash and potato beef filling in the centers
    The Spruce Eats / Diana Chistruga 

  • Fold each square over the filling to make a triangle, and press the edges completely shut using a fork to close the seal. Lay on prepared baking sheet. Repeat with remaining puff pastry and filling.

    Curry puffs folded into triangles
    The Spruce Eats / Diana Chistruga 

  • Brush the puffs’ exterior with the remaining egg.

    Curry puffs on a baking tray brushed with egg, ready for baking
    The Spruce Eats / Diana Chistruga 

  • Bake for 20 to 25 minutes or until golden brown.

    Indian Curry puffs baked and resting on two baking sheets
    The Spruce Eats / Diana Chistruga 

  • Cool on tray for one minute and then remove to racks to cool further. If preferred you can serve them piping hot straight from the oven.

    Indian curry puffs on a cooling rack
    The Spruce Eats / Diana Chistruga 

  • Enjoy!

Can I Make the Puffs Ahead?

These pastries keep well overnight once they’re stuffed, but the key to success is to have a very dry filling that also must be totally cold before stuffing the pastries. Drain any excess moisture from the filling before cooling off. Assemble the curry puffs, place on a tray, and refrigerate overnight covered in cling wrap. Bake as directed.

If you want to make bigger batches and freeze, assemble the puffs and freeze horizontally without the puffs touching one another. Once completely frozen, transfer to ziptop bags and keep for up to 3 months. Thaw at room temperature for 30 minutes before baking.

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