These delicious curry puffs have been shared with us by Tina from Dinner with Tina. They make a great party food, using ingredients that you will likely have available in the pantry.
Recipe Tester Feedback: "I loved these, and my children ate them too! They were beautiful and filling. Next time I will smuggle in grated cauliflower and grated carrot, for extra veggies." - Dawn
No: Dairy / Nuts
Contains: Gluten / Egg
Preparation Time 30 minutes
Cooking Time 10-20 minutes
Can be frozen
- diced beef - 250g, semi-frozen
- potato - 250g
- onions - 1 large, or 2 small chopped in quarters
- rice bran oil - 20g
- curry powder - 1 Tbsp
- salt - 1 tsp
- sugar - 1 tsp
- coconut milk - 40g
- puff pastry - 4 sheets
- egg yolk - 1
- Pre-heat oven according to the instructions of your puff pastry packet. Line baking tray with baking paper.
- Place semi-frozen beef (250g) into machine. Closed Lid / Turbo / 4 x 0.5 second blasts, or until desired consistency. Set aside.
- Chop the potato (250g) on Speed 4 / 2-3 seconds. Set aside in a different bowl to the beef.
- Chop onion (1) on Speed 4 / 2-3 seconds then add oil (20g).
- Saute for 3 minutes / Steaming Temperature / Speed 2, measuring cap off.
- Add beef, curry powder (1 Tbsp), salt (1 tsp) and sugar (1 tsp) on 7 minutes / Steaming Temperature / Speed 2, measuring cap off.
- Add potatoes, coconut milk (40g), cook a further 3 minutes / Steaming Temperature / Speed 2, measuring cap off.
- Allow the filling to cool before you start folding the curry puffs.
- Cut the sheets of puff pastry into 9 squares per sheet, 36 squares total.
- Place a heaped teaspoon in the centre of a pastry square and enclose the filling. You can use a fork to decorate the edges or fold them in on each other.
- Place the curry puffs on prepared tray and brush them with egg yolk before putting them in the oven.