Beef and Potato Curry Puffs – Indian Style
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Sauté Onion and Garlic
In a saucepan over medium heat, add a little bit of oil. Add one peeled and chopped brown onion and one crushed clove of garlic. Cook, stirring, for about or until the onions have softened.
Add Curry Paste
Add one tablespoon of korma curry paste (or curry powder with herbs and spices of your choice). Stir through for about until it's nice and aromatic.
Cook Beef and Potatoes
Add 250g of beef and two small, peeled, and finely chopped potatoes. Break up the beef and allow it to cook for about until the beef is nicely browned and the potatoes are tender.
Cool the Mixture
Turn off the heat and set the beef and potato mixture aside for about , or until it's nice and cool.
Prepare Pastry Circles
Take three sheets of ready-rolled, thawed puff pastry. Using a large cookie cutter, cut out pastry circles. Wet the edge of one circle with a little water, then place one heaped teaspoonful of the cooled mixture directly in the center. Fold the pastry in half and pinch the edges together to seal it nicely. Repeat with the remaining pastry and filling, placing the finished curry puffs onto a plate.
Heat Oil for Frying
In a wok or large saucepan, heat vegetable oil to about 170°C (approximately 340°F) (340°F (approximately 170°C)).
Deep Fry Curry Puffs
Carefully place about six curry puffs into the hot oil at a time, ensuring not to overcrowd the wok. Allow them to cook for about until they are puffed up, golden, and gorgeous-looking. Gently transfer them onto a tray lined with kitchen paper to drain any excess oil. Continue with the remaining curry puffs.
Serve
Serve the golden and puffed curry puffs with a little hint of spice. Enjoy!
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 2 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
Variations
Simple ways to adapt this recipe.
- Substitute beef mince with chicken minceIngredient swap
- Add different vegetables of your choiceCustomise
- Adjust the herbs and spices to your preference
Helpful Tips
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