Curry Beef Puffs

Hey friends! I’ve been making these golden flaky Chinese curry beef puffs a lot lately, and I just had to share them. They’re basically little pockets of savoury, warmly spiced beef curry wrapped in a buttery, flaky pastry. They’re super comforting and honestly, such a satisfying snack or appetizer.

The best part is how easy it is to get that amazing flaky texture. We’re using store-bought frozen puff pastry here, which is a total lifesaver and gives you those beautiful layers without all the work. Just make sure that beef filling is completely cool before you put it into the pastry, that’s super important for keeping things nice and flaky.

this recipe

These puffs are perfect for a casual get-together with friends, or just to have on hand for when you want a really flavourful bite. They disappear fast whenever I make them!

Why you’ll love this recipe

Golden pastry – The store-bought flaky pastry bakes up beautifully golden and crisp, giving you that lovely crunch with every bite.

Savoury filling – The rich, spiced ground beef and veggies have a comforting curry flavour that’s not too spicy, just really delicious.

Great for sharing – These hand-held puffs are ideal for parties, potlucks, or just a fun family snack.

Ingredients

For the Curry Beef Filling

• Vegetable oil
• Onion, chopped
• Garlic, minced
• Carrot, diced
• Ground beef
• Curry powder
• Ground cumin
• Ground turmeric
• Tomato paste
• Beef or chicken broth
• Salt
• Black pepper
• Soy sauce
• Sugar
• Frozen peas
• Cornstarch
• Water

For the Pastry & Assembly

• Frozen flaky pastry sheets, thawed
• Large egg, lightly beaten
• Sesame seeds, optional

Tips for making golden flaky Chinese curry beef puffs

• Cool the filling completely – This is probably the most important step for making easy Chinese curry beef puffs with frozen pastry. Warm filling will melt the butter in the pastry and make your puffs soggy instead of flaky. Give it time to get totally cold.
• Don’t overfill – It’s tempting to load them up, but about 2-3 tablespoons of filling per puff is the sweet spot. Overfilling can make the pastry burst open while baking and you’ll lose some of that yummy curry.
• Seal the edges well – After folding, press the pastry edges together firmly with your fingers. Then use a fork to crimp all the way around. This helps ensure a tight seal for your crispy curry beef triangles and prevents leaks.
• Egg wash for colour – Brushing the tops of your homemade curry beef pastries with a lightly beaten egg before baking gives them that beautiful golden shine and helps the sesame seeds stick.
• Handle pastry gently – When you’re rolling out the pastry, be gentle. You want to keep those layers intact for maximum flakiness. A lightly floured surface helps prevent sticking.

FAQ

Can I make the curry beef filling ahead of time? Yes, you totally can! The filling can be made up to 2-3 days in advance and stored in an airtight container in the fridge. Just make sure it’s completely chilled before you assemble the puffs.

Can I freeze the assembled puffs before baking? You bet! Assemble the puffs, but don’t brush with egg or add sesame seeds yet. Place them on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer-safe bag. When you’re ready to bake, brush with egg, add sesame seeds, and bake from frozen, adding about 5-10 minutes to the baking time.

What kind of frozen flaky pastry should I use? Look for “puff pastry” in the freezer aisle of your grocery store. It usually comes in sheets that you just thaw and unfold. Different brands are fine, they all work pretty similarly for this recipe.

Why did my puffs leak filling during baking? This usually happens if the filling wasn’t cooled completely, or if the edges weren’t sealed well enough. Make sure to press firmly and crimp with a fork all around the edges to create a strong seal. And remember, don’t overfill!

Make sure to tag me @theflournook on social media and leave a review below if you make these flaky Chinese curry beef puffs. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.

Happy baking!

Curry Beef Puff

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• Author: Christina
• Total Time: 55 minutes
• Yield: 12 1x

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Description

Golden flaky pastry pockets filled with a savoury, warmly spiced ground beef and veggie curry. These hand pies are easy to make using frozen puff pastry and bake up in under 30 minutes for a comforting snack or appetizer.

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Ingredients

Units USM Scale 1x2x3x

For the Curry Beef Filling

• 1 tablespoon (15 milliliters) vegetable oil
• 1 large (250 grams) onion, chopped into 1/4-inch (0.6 cm) pieces
• 2 cloves (10 grams) garlic, minced
• 1 medium (70 grams) carrot, diced into 1/4-inch (0.6 cm) pieces
• 500 grams (1.1 pounds) ground beef
• 2 tablespoons (16 grams) curry powder
• 1 teaspoon (2 grams) ground cumin
• 1/2 teaspoon (1 gram) ground turmeric
• 1 teaspoon (5 grams) tomato paste
• 1/2 cup (120 milliliters) beef or chicken broth
• 1/2 teaspoon (3 grams) salt
• 1/4 teaspoon (0.5 grams) black pepper
• 1 tablespoon (15 milliliters) soy sauce
• 1 teaspoon (4 grams) sugar
• 2/3 cup (90 grams) frozen peas
• 2 tablespoons (16 grams) cornstarch
• 2 tablespoons (30 milliliters) water

For the Pastry & Assembly

• 2 sheets (approx. 500-600 grams total) frozen flaky pastry, thawed
• 1 large (50 grams) egg, lightly beaten
• 1 tablespoon (8 grams) sesame seeds, optional

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Line a large baking sheet with parchment paper.
3. Thaw your frozen pastry sheets according to package directions.

Curry Beef Filling 

1. Heat the vegetable oil in a large skillet or frying pan over medium heat.
2. Add the chopped onion, minced garlic, and diced carrots to the pan. Sauté the vegetables for 5-7 minutes, until they start to soften.
3. Add the ground beef to the pan, breaking it apart with your spatula. Cook the beef until it is no longer pink, about 5-7 minutes.
4. Stir in the curry powder, ground cumin, ground turmeric, tomato paste, beef or chicken broth, soy sauce, sugar, salt, and black pepper. Cook for 1 minute, stirring constantly, to allow the spices to bloom.
5. Add the frozen peas to the pan and cook for 2-3 more minutes.
6. In a small bowl, whisk together the cornstarch and water until smooth to create a slurry. Pour the cornstarch slurry into the pan with the beef mixture. Quickly stir well until the filling thickens, about 1 minute.
7. Remove the pan from the heat and transfer the filling to a separate bowl. Allow the curry beef filling to cool completely before assembling the puffs. This is crucial!

Assemble the Puffs 

1. Lightly flour a clean work surface.
2. Unfold one thawed pastry sheet and divide it into 6 equal pieces. Repeat with the second sheet, so you have 12 pieces total. If any pastry pieces are not square, use a lightly floured rolling pin to gently roll them into roughly 4×4 inch (10×10 cm) squares.
3. Spoon 2-3 tablespoons of the completely cooled curry beef filling onto one corner of a pastry square. Imagine a diagonal line across the square and place the filling on one side. Don’t overfill!
4. Fold the pastry over the filling to form a triangle. Press the edges together firmly to seal the puff. Use a fork to crimp the edges, creating a decorative pattern and ensuring a tight seal.
5. Gently transfer the assembled puffs to your prepared baking sheet. Lightly brush the tops of each puff with the beaten egg. Sprinkle with sesame seeds, if you’re using them.

Bake!

1. Bake the puffs for 25-30 minutes, or until the pastry is beautifully puffed up, golden brown, and cooked through.
2. Let the puffs cool slightly on the baking sheet before transferring them to a cooling rack. Serve warm and enjoy your golden, flaky creations!

• Prep Time: 30 mins
• Cook Time: 25 min
• Category: Snack
• Cuisine: Chinese