Indian Curry Puffs

By
Christina Soong-Kroeger
Christina Soong-Kroeger
Christina Soong-Kroeger is a freelance writer, recipe developer, and photographer behind the "The Hungry Australian" blog.
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Updated on 01/4/23
Indian Curry Puffs, with one cut open, on a grey plate

The Spruce Eats / Diana Chistruga

Prep: 30 mins
Cook: 25 mins
Cool Filling : 20 mins
Total: 75 mins
Servings: 8 servings
Nutrition Facts (per serving)
213 Calories
12g Fat
14g Carbs
13g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 213
% Daily Value*
Total Fat 12g 15%
Saturated Fat 3g 16%
Cholesterol 57mg 19%
Sodium 145mg 6%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 13g
Vitamin C 4mg 22%
Calcium 32mg 2%
Iron 2mg 12%
Potassium 402mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Traditionally eaten at breakfast or tea time, curry puffs are pastries filled with hearty ingredients like curried potatoes and minced meats. These savory pies originated in Malaysia and Singapore but have expanded out to other latitudes, taking on local flavors as they've gone. Similar to Hispanic and Spanish empanadas, Indian samosas, and sweet and savory hand pies, they travel well, are filled with varied ingredients, and keep well overnight.

Usually stuffed with a thick mixture of curried potatoes, nowadays it is easy to find curry puffs stuffed with minced meats, sardines, cheese, eggs, or a combination of two or more. Fried to a golden brown, curry puffs are common street food and are a filling and delicious treat that you can make at home to serve as an appetizer, cocktail food, or as a light lunch or dinner.

The classic version is made with an oily and flaky pastry shell, but our easier version conveniently uses store-bought frozen puff pastry for an equally delicious puff in half the time. We also bake the puffs for a lighter and crispier result, without added oil from the traditionally fried pastry. It's then stuffed with beef, onions, and spices.

Serve hot, or make bigger batches to freeze and keep for later use. These puffs are delicious on their own, but when served with your favorite chutney or tomato or onion relish, they become a wonderful explosion of flavors.

Ingredients

For the Filling:

  • 1 tablespoon vegetable oil

  • 1 large onion, diced

  • 2 tablespoons curry powder

  • 10.7 ounces (300 grams) ground beef

  • 1 large potato, peeled and diced into 1/2-inch cubes

  • 1/2 teaspoon kosher salt

For Assembling:

Steps to Make It

Make the Filling

  1. Gather ingredients.

    Ingredients for Indian curry puffs filling gathered

    The Spruce Eats / Diana Chistruga

  2. Heat oil in a pan over medium heat. Add the onions and sauté for 3 to 4 minutes.

    Onions cooking in a skillet with a wooden spoon

    The Spruce Eats / Diana Chistruga

  3. Add the curry powder and briskly stir. Cook for one minute until fragrant.

    Onions cooking with curry powder in a skillet

    The Spruce Eats / Diana Chistruga

  4. Add the ground beef, breaking up to fine mince as it cooks for 3 to 4 minutes.

    Ground beef, onions, and curry powder cooking in a skillet

    The Spruce Eats / Diana Chistruga

  5. Add the cubed potatoes and salt into the pan. Reduce the heat to medium-low and simmer the mixture for 20 minutes until the potatoes are cooked through. Remove from heat and let cool for at least 20 to 25 minutes.

    Cubed potatoes and curry beef mixture in a skillet

    The Spruce Eats / Diana Chistruga

Assemble Puffs

  1. Remove sheets of puff pastry out of the freezer and leave them on the kitchen counter to defrost for about ten minutes.

    Puff pastry sheets and egg in a bowl

    The Spruce Eats / Diana Chistruga

  2. Preheat the oven to 350 F. Line two baking trays with parchment paper.

    Two rimmed baking sheets linked with parchment paper

    The Spruce Eats / Diana Chistruga

  3. In a small bowl, whisk the egg.

    Egg whisked in a small glass bowl

    The Spruce Eats / Diana Chistruga

  4. Take one piece of puff pastry and cut it into four equal squares.

    Puff pastry cut into small squares

    The Spruce Eats / Diana Chistruga

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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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