Malaysian Beef Curry Puffs

Makes 24

Preparation Time 45 minutes

Cooking Time 1 hour

Personal Note – Curry puffs always remind me of my childhood. Walking home from school and mum always had them ready for me and my siblings to eat. It is an easy recipe and it can be frozen and ready for unexpected guests.

Tips – Don’t worry about if you mash the potato when mixing it with the beef. This will keep the mixture together and make it easier to fill the pastry. If you are short of time cut the pastry into 4 quarters and make triangles instead.

  • 150g sweet potato, cut into cubes
  • 2 medium potatoes, cut into cubes
  • 5 tablespoons vegetable oil
  • 1 brown onion, diced
  • 2 tablespoons curry powder
  • 1 red chilli, finely sliced
  • 1 tablespoon dried chilli
  • ½ tablespoon turmeric powder
  • ½ tablespoon sugar
  • 500g beef mince
  • salt and pepper, to taste
  • 6 sheets of butter puff pastry
  • 1 egg, lightly beaten
  1. Preheat oven to 180 degrees Celsius.
  2. Boil sweet potato and potatoes until just soft.
  3. Heat oil in a large pan and fry onions gently until brown.
  4. Add curry powder, fresh chilli, dried chilli, turmeric powder and sugar, cook for 5 minutes.
  5. Add the beef mince and break into small pieces.
  6. Add the potatoes, sweet potato and salt and pepper to taste.
  7. Mix well and leave aside to cool.
  8. Cut each puff pastry sheet into 4 circles.
  9. Fill each pastry with a spoonful of the filling. Fold the pastry to make a half circle and crimp the edges with a fork.
  10. Place the curry puffs on a lined baking tray and glaze with a lightly beaten egg.
  11. Bake in the oven for 20 minutes until golden brown.
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