Name: Beef & Potato Curry Puffs Recipe
Total time: 50 min
Yield: 2
Cuisine: Malaysian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

These puffs are a delight, from the golden pastry case to the spiced meat interior. 

How to make Beef & Potato Curry Puffs Recipe

Michelle Noerianto

Crawler

Malaysian

<p>These puffs are a delight, from the golden pastry case to the spiced meat interior. </p>

Non Vegetarian

Vegetable Oil

Small brown onion,  finely chopped

Garlic Clove,  Crushed

Korma curry paste

Beef mince

Small red delight potato,  peeled,  finely chopped

Sheets frozen puff pastry,  just thawed

Heat the oil in a wok over medium-high heat until just smoking. Stir-fry the onion and garlic for 3 minutes or until soft. Add curry paste. Stir-fry for 1 minute or until aromatic. Add beef and potato. Stir-fry for 8 minutes or until mince is browned and potato is just tender. Set aside for 30 minutes to cool.

step 1

Use a 7cm-diameter round pastry cutter to cut 8 discs from each pastry sheet. Spoon 1 heaped teaspoon of mince mixture in the centre of each disc. Brush edges with water. Fold in half and pinch edges together to seal.

step 2

Add oil to a saucepan to reach a depth of 10cm. Heat to 190c over medium-high heat (when the oil is ready, a cube of bread will turn golden in 10 seconds). Deep-fry 6 curry puffs for 3-4 minutes or until golden. Transfer to a tray lined with paper towel. Repeat, in 3 more batches, with the remaining curry puffs, reheating the oil between batches.

step 3

Taste