Beef Curry Puffs (Super Easy)

Siblings to samosas, each of these super easy delicious baked Beef Curry Puffs are wrapped in golden flaky pastry. The hardest thing about making this is not eating everything before the guests arrive.

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Sometimes you crave a small piece. Some days there are game days. And sometimes you just need to switch things up, to add a bit of difference into your routine.  

The first time I made these, I took them out of the oven and took a few pictures and tasted a bite and screamed inside my head a little bit. Sure enough, these are my new favorite thing ev-er. 

Except, surprise! They’re not new. 

Beef curry puffs are typical snacks if you go for a dim sum in a Chinese restaurant or Chinese bakeries or if you happen to travel to Asia. However, there are lots of varieties such as Indonesia’s curry puff that comes with egg, carrot, and vermicelli while Malaysia’s curry puff version has potatoes in it. 

Today’s recipe is about Chinese curry puffs version, which is super easy and does not require any deep frying. 

Chinese beef curry puff recipe 

First, make your beef curry filling. Heat the vegetable oil in a large frying pan and sauté the onions and garlic and a tablespoon of the curry powder in the oil until the onions begin to sweat. Next, add the beef, soy sauce, and remaining curry powder. Stir everything together, brown the beef, and allow the mixture to cook for another couple of minutes. Adjust the taste with salt and white pepper. 

Beef curry puffs filing 

While I like the addition of curried potatoes, I decided not to use it in this recipe and focus on the beef mixture alone. In this case, I trust Laura’s Lean. 

According to USDA rules, beef can be considered and labeled “natural” as long as it contains no artificial ingredients and is minimally processed. This definition includes most grocery store-bought fresh beef. However, Laura’s Lean product is unlike most other “natural beef.” It’s a “Never Ever” offering, which means that it is sourced from suppliers who do not use added hormones or antibiotics to raise their cattle. 

All of Laura’s Lean products have to meet the strict USDA standards to qualify as being lean. Every 4oz serving must contain less than 10g fat, 4.5g or less of saturated fats, and less than 95mg of cholesterol. Additionally, Laura’s Lean 96% Ground Beef meets the standards set by the American Heart Association’s heart-check program and is classified as Extra Lean by the USDA standards.  

When you choose Laura’s Lean products, you get the best of both worlds of taste and nutrition for your family to enjoy. 

Puff pastry puffs 

Girl vs. dough. One of the reasons why this is such a super simple recipe is because of this puff pastry. It’s a time saver, especially when you have limited time and want an easy-breezy project, so skip that pastry dough. 

If you like something spicy, you can add one teaspoon of paprika powder to this recipe. 

Folding your beef curry puff 

Using puff pastry to make these beef curry puffs is so easy. Take the sheets of puff pastry out of the freezer and leave them on the kitchen bench to defrost. Take one piece of puff pastry, flatten it using a rolling pin, and cut it into nine rectangles. Put a generous tablespoonful of the meat mixture into one side of each rectangle and then brush the edges with egg or milk. Fold it over to close it and press the edges completely shut. Crimp the edges with a fork and transfer to a baking sheet or baking tray. When ready to bake, brush with egg wash and bake in a preheated oven at 400F for 18-20 minutes or until golden brown. 

Best way to serve these beef curry puffs 

You can enjoy these curry puffs for breakfast with a cup of tea, as a snack, or even as a main meal with a side of salad. 

Freezer-friendly curry puffs 

Yes! These curry puffs are super easy to make and freezer-friendly. With the holiday season ahead of us, I’ve been stocking my freezer with these puffs because you just never know when you need them. These are perfect for your next gathering or when you don’t plan on cooking because we all need to start shopping and wrap the presents at one point. 

Other ground beef recipes to make 

• Taiwanese meat Sauce (Lu Rou Fan) – Taiwanese meat sauce recipe (lu rou fan). This savory classic comes in aromatic Chinese five-spices and soy sauce in a simple braised form for ground or minced meat. The best part you can make this on a stove or in an instant pot. 
• Greek Bowl with Meatballs over Couscous – Greek Bowl with Mediterranean Meatballs and a tomato-cucumber salad over couscous is drizzled with creamy Tzatziki Sauce for a satisfying dinner or lunch. This easy beef Greek bowl recipe, loaded with fresh ingredients, is an explosion of exciting flavors in every bite!  
• Chili Pie with Cornbread Crust – no need to make cornbread and chili — in a cast-iron skillet, with this dinner recipe, you can make both at once, pie-style. 

Beef Curry Puffs

Siblings to samosas, each of these delicious baked Beef curry Puff is wrapped in golden flaky pastry. The hardest thing about making this is not eating everything before the guests arrive.

5 from 13 votes

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Author: Linda Kurniadi

Ingredients

• 2 tablespoons vegetable oil
• 1 small onion diced
• 4 cloves garlic finely chopped
• 1 pound ground beef
• 2 tablespoons curry powder
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• Salt to taste
• White pepper to taste
• 1/2 cup cilantro optional
• 2 sheets of puff pastry frozen, store-bought
• 2 eggs separate the white and yolk

Instructions

• Heat the vegetable oil in a large frying pan and saute the onions and garlic and a tablespoon of the curry powder in the oil until the onions begin to sweat.
• Next, add the beef, soy sauce, fish sauce, and the remaining curry powder. Stir everything together, brown the beef, and allow the mixture to cook for another couple of minutes.
• Adjust the taste with salt and white pepper.
• Take the sheets of puff pastry out of the freezer and let them defrost. Take one piece of puff pastry, flatten it using a rolling pin, and cut it into nine rectangles.
• Put a generous tablespoonful of the meat mixture into one side of each rectangle and then brush the edges with egg white. Fold it over to close it and press the edges completely shut. Crimp the edges with a fork and transfer to a baking sheet or baking tray.
• When ready to bake, brush with egg wash (egg yolk) and bake in a preheated oven at 400F for 18-20 minutes or until golden brown.

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