|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 2g||7%|
|Total Sugars 1g|
|Vitamin C 4mg||22%|
|*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.|
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.
Note: While there are multiple steps to this recipe, this curry puffs dish is broken down into workable categories to help you better plan for preparation and baking.
Make the Filling
Heat oil in a pan over medium heat. Add the onions and sauté for 3 to 4 minutes.
Add the curry powder and briskly stir. Cook for one minute until fragrant.
Add the ground beef, breaking up to fine mince as it cooks for 3 to 4 minutes.
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.
Remove sheets of puff pastry out of the freezer and leave them on the kitchen counter to defrost for about ten minutes.
Preheat the oven to 350 F. Line two baking trays with parchment paper.
In a small bowl, whisk the egg.
Take one piece of puff pastry and cut it into four equal squares.
Put a generous tablespoonful of the meat mixture into the center of each square, and then brush the edges with some of the egg.
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.
Brush the puffs' exterior with the remaining egg.
Bake for 20 to 25 minutes or until golden brown.
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.
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.