Easy & Simple Chinese Curry Beef Puffs

Chinese Curry Beef Puffs. Flakey, buttery puff pastries filled with a savoury curried minced beef and onion. A simple, delicious recipe that is great as a snack. They will keep you coming back for more as they are easy to make and scrumptious.

5 from 2 votes

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Prep Time 10

Cook Time 55

Total Time 1 5

Course Snack

Cuisine Chinese

Servings pies

Calories per serving 323 kcal

Ingredients

454 grams or 2 puff pastry sheets thawed in the fridge the night before
1 large egg for egg wash

Curry Beef Filling

454 grams ground beef
1 onion finely diced
2 bay leaves
2 ½ tablespoon curry powder
1 teaspoon turmeric powder
1 teaspoon salt
1 teaspoon white granulated sugar
1 teaspoon vegetable oil or any neutral oil

Optional:

all-purpose flour only if you're working with puff pastry dough that doesn't come in the sheets

Instructions

In a large pan on medium heat, add vegetable oil. Once the oil is hot, add diced onion, bay leaves, turmeric, curry powder, salt, and sugar. Cook until onions are soft and translucent, about 5 minutes.
Next, add minced beef and break it up into smaller pieces. Toss with the other ingredients. Cook until beef is brown and no longer red, about 7-8 minutes. Remove off heat, transfer to a large plate to cool down completely.
Preheat the oven to 425 degrees F.
Line two large baking sheets with two pieces of parchment paper.
On a clean working surface, spread out the puff pastry sheets.
Using a sharp knife, slice each sheet into 6 equal squares. You should have 12 squares in total, each at 5 x 5 inches in size.
(If you could only find puff pastry dough, roll out your dough into large sheets on a well floured surface to about 15-inches long x 10-inches wide if possible to make 6 squares per sheet. If not, make them slightly smaller but reduce the amount of filling per square).
Spoon 2 tablespoons the filling into the center of each puff pastry square.
Fold one corner of the puff pastry square over to create a triangle.
Using a fork, gently press the prongs down along the edges to seal the edges. With the same fork, poke three holes on top of the pies. This will allow for steam to escape.
In a small bowl, beat an egg. Lightly brush the egg wash over each pie.
Bake one tray at a time for 20 minutes each, until the pies come out golden. Repeat for the second tray. Enjoy hot!

Notes

These pies will last 4 days in an airtight container at room temperature for the first two days. Then I would suggest storing them in the fridge for the latter two days. Reheat them in the microwave or enjoy cold.
If you're making this Chinese curry beef puff recipe for guests, I would suggest doubling up so there's more than enough to serve as these will go fast!

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