Beef Curry Puffs

• Chill assembled curry puffs for 30 minutes

Nutrition values are AI-estimated based on ingredients.

• 1 tbsp oil
• 275 g ground beef
• 2 tsp minced garlic
• 1 small chopped yellow onion
• 40 g chopped carrots
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 cup water
• 45 g Japanese curry mix
• 1 egg yolk
• 2 tsp milk
• 2 sheets puff pastry

1. 1Brown the ground beef in a frying pan until cooked through and crumbly, then drain excess fat.
2. 2Add oil to the same pan and sauté minced garlic, diced onion, and diced carrot until softened and fragrant.
3. 3Return the browned ground beef to the pan with the vegetables, season with salt and pepper, then add water and Japanese curry mix.
4. 4Stir the mixture, cover, and simmer until the curry paste melts and thickens, and vegetables are tender.
5. 5Set the beef curry filling aside to cool completely.
6. 6Prepare the egg wash by whisking egg yolk with milk.
7. 7Place a sheet of frozen puff pastry on a lightly floured board, cut four circular pieces using a round cookie cutter, and re-roll scraps.
8. 8Gently roll each pastry circle thinner into an oval shape.
9. 9Place a spoonful of cooled beef curry filling onto one half of the oval pastry, brush the edges with egg wash, and fold the other half over to create a half-moon shape.
10. 10Crimp the edges with a fork to seal the curry puff.
11. 11Brush the top of each curry puff with egg wash, score a leaf-like pattern, and arrange on a baking sheet.
12. 12Chill the assembled curry puffs, optionally repeating the egg wash and chilling multiple times.
13. 13Bake the curry puffs in the oven until visibly puffed up, golden brown, and flaky.

These instructions are our analysis of the original video. Watch on YouTube →