Chinese Curry Beef Puffs
Chinese Curry Beef Puffs
Chinese Curry Beef Puffs. Flakey, buttery puff pastries filled with a savoury curried minced beef and onion. A delicious recipe that is great as a snack. They will keep you coming back for more and are easy to make with minimal ingredients!
INGREDIENTS
- 1 lb or 2 puff pastry sheets thawed in the fridge the night before
- 1 large egg for egg wash
- 1 lb or 2 puff pastry sheets thawed in the fridge the night before
- 1 large egg for egg wash
Curry Beef Filling
- 1 lb ground beef
- 1 small 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
- 1 lb ground beef
- 1 small 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
- 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!
- 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!
NUTRITION
Calories: 323kcal
Carbohydrates: 19g
Protein: 10g
Fat: 23g
Saturated Fat: 7g
Trans Fat: 1g
Cholesterol: 41mg
Sodium: 320mg
Potassium: 167mg
Fiber: 1g
Sugar: 1g
Vitamin A: 34IU
Vitamin C: 1mg
Calcium: 21mg
Iron: 2mg
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