Indian Curry Puffs

Indian Curry Puffs

The Spruce / Diana Chistruga

  • Total: 55 mins
  • Prep: 30 mins
  • Cook: 25 mins
  • Servings: 8 servings
Nutritional Guidelines (per serving)
215 Calories
12g Fat
14g Carbs
13g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8
Amount per serving
Calories 215
% Daily Value*
Total Fat 12g 15%
Saturated Fat 3g 16%
Cholesterol 57mg 19%
Sodium 207mg 9%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 13g
Vitamin C 5mg 26%
Calcium 33mg 3%
Iron 2mg 12%
Potassium 407mg 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.)

These curry puffs are fabulous hot or cold and perfect for taking to parties or picnics as they travel well. Serve with some delicious green chutney or relish for dipping.

Ingredients

For the Filling:

  • 1 tablespoon vegetable oil

  • 1 large onion, peeled and diced

  • 2 tablespoons curry powder

  • 10 ounces/300 grams ground beef

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

  • 1/2 teaspoon salt

To Assemble:

To Serve:

  • Garnish:

    Store bought chutney, tomato or onion relish

Steps to Make It

Make the Filling

  1. Gather ingredients.

    Indian Curry Puffs filling ingredients

    The Spruce / Diana Chistruga

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

    onions cooking in a skillet

    The Spruce / Diana Chistruga

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

    onions cooking with curry powder in a skillet

    The Spruce / Diana Chistruga

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

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

    The Spruce / Diana Chistruga

  5. Add cubed potato and salt to the pan, reduce heat to medium-low, and simmer for 20 minutes until potatoes are cooked through. Remove from heat and let cool completely.

    cubed potatoes added to the curry beef mixture in a skillet

    The Spruce / Diana Chistruga

Assemble Puffs

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

    puff pastry and egg, curry puff dough

    The Spruce / Diana Chistruga

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

    baking trays with parchment paper

    The Spruce / Diana Chistruga

  3. In a small bowl, whisk the egg.

    whisked egg in a bowl

    The Spruce / Diana Chistruga

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

    puff pastry cut into small squares

    The Spruce / 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 with curry filling on top, edges of the pastry brushed with egg

    The Spruce / Diana Chistruga

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

    curry puffs folded into triangles

    The Spruce / Diana Chistruga

  7. Brush exterior of puffs with remaining egg.

    curry puffs on a baking tray brushed with egg

    The Spruce / Diana Chistruga

  8. Bake in preheated oven for 20 to 25 minutes or until golden brown.

    Indian Curry Puffs on a baking tray

    The Spruce / Diana Chistruga

  9. Cool on tray for one minute and then remove to racks to cool further, or serve hot.

    Indian Curry Puffs on a cooling rack

    The Spruce / Diana Chistruga

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