Curry Puffs With Beef and Potatoes (Printable)

Crisp, golden pastry pockets stuffed with spiced beef, potatoes, and peas — ideal for sharing.

# What goes in:

→ 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 - 1.75 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
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 - 17.5 oz frozen puff pastry sheets, thawed
16 - 1 egg, beaten for egg wash

# Directions:

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 with a spoon, until browned completely.
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 puff pastry if needed and cut into 4–5 inch squares.
08 - Place 1–2 tablespoons of filling in center of each square. Fold over to form triangle or rectangle, pressing edges to seal. Crimp edges with fork.
09 - Arrange puffs on 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 Advice:

01 -
  • Buttery puff pastry meets aromatic curried beef in a handheld package thats impossible to resist
  • Make them ahead and freeze before baking for instant party appetizers
  • The spices hit that perfect balance between warming comfort and gentle heat
02 -
  • Cooling the filling completely is non negotiable, hot filling will melt the pastry and create soggy puffs
  • Don't overfill each pastry or the seams will burst open in the oven
  • You can freeze assembled uncooked puffs for up to a month and bake them frozen, adding a few minutes to the time
03 -
  • Brush egg wash only on the tops, not the cut edges, or the pastry will not puff properly at the seams
  • If edges start to unseal during baking, press them back together with a fork for the last few minutes

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