CURRY BEEF PUFFS RECIPE BY TASTY
Here's what you need: olive oil, large yellow onion, garlic, lean ground beef, McCormick® Curry Powder, Mccormick® ground cumin, sugar, McCormick® black pepper, kosher salt, beef broth, cornstarch, frozen puff pastry, large egg, water, fresh cilantro
Provided by Tracy Raetz
Categories Lunch
Yield 12 puffs
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic, and cook for 3-4 minutes, until the onion is translucent and starting to caramelize.
- Add the ground beef and cook, breaking up with a spatula, until the beef is cooked through and browned, about 4-6 minutes. Drain off any excess grease.
- Add the McCormick® Curry Powder, cumin, sugar, pepper, and salt. Stir until well combined, about 2 minutes more.
- Pour the beef broth into a liquid measuring cup and stir in the cornstarch until dissolved, then pour into the skillet with the beef. Stir to combine, then bring to a simmer. Cook until the liquid has thickened and no longer pools, 3-5 minutes. Transfer the beef mixture to a bowl and let cool completely.
- While the meat is cooling, remove the puff pastry from the freezer and let sit at room temperature for 25-35 minutes, until thawed but still firm. Unfold the puff pastry sheets and cut each into 6 roughly 5-inch squares.
- Line 2 baking sheets with parchment paper.
- Spoon 2½-3 tablespoons of the beef filling onto the center of each pastry square. Fold diagonally to form triangles, pressing the edges together and being careful to keep the filling from touching the edges of the pastry. Crimp the edges with a fork to seal. Transfer to the prepared baking sheets.
- Chill the curry puffs on the baking sheets in the refrigerator for 20 minutes to firm up the pastry.
- Arrange a rack in the center of the oven. Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together the egg and water.
- Remove one tray of puffs from the refrigerator and use a pastry brush to brush the egg wash over the puffs. Bake for 18-20 minutes, until puffed and golden brown. Remove from the oven and repeat with the remaining puffs.
- Let the puffs rest for 10 minutes, then top each with a sprig of cilantro before serving.
- Enjoy!
Nutrition Facts : Calories 409 calories, Carbohydrate 26 grams, Fat 26 grams, Fiber 1 gram, Protein 14 grams, Sugar 2 grams
BEEF CURRY PUFFS
These are my favourite appetizer or finger food. Usually deep-fried, these puffs are baked. Can be made a day ahead and refrigerated until ready to bake.
Provided by dale7793
Categories Lunch/Snacks
Time 1h25m
Yield 30 puffs
Number Of Ingredients 10
Steps:
- Heat the oil in a pan and add the onion and garlic.
- Cook until the onion is soft.
- Add the curry paste and cook, stirring, until fragrant.
- Add the mince and cook until browned and cooked through.
- Remove from the heat and stir in the lemon juice, chutney and vegetables.
- Cool mixture completely before continuing.
- Cut rounds from the pastry with a 10 cm cutter.
- Place a heaped teaspoon of beef mixture onto a round and brush the edges of the pastry with some of the egg.
- Fold pastry over filling and press the edges together with a fork to seal.
- Repeat until all the rounds and beef are used.
- Place puffs onto greased oven trays and brush the tops with some more egg.
- Cook at 190 degree C for about 15 minutes, until the pastry is golden and puffed.
- Serve the curry puffs on a platter with sweet chili dipping sauce.
CURRY BEEF PUFFS - PUFF PASTRY
I got this from epicurious.com and it has fast become a favorite with my three children. It's delicious - what made with puff pastry isn't delicious - and unbelievably easy. Makes a great appetizer and finger food (say for a ball game or other party) as well as the way we have it, for dinner. You can experiment with different fillings, adding ingredients like mango chutney - go crazy. It's all good. Note that the beef mixture goes a long way, so you might want to have an extra box of puff pastry on hand if you want to keep making them and freeze them - or you can use extra beef mixture heated up in a roll for a sandwich, which is equally good, actually.
Provided by PBF6095
Categories Meat
Time 40m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Saute onion in oil.
- Add curry powder to onion and saute until warmed.
- Add ground beef to onions and cook until browned.
- When the meat is almost cooked, add soy sauce or salt to taste.
- Remove pan from heat and cool a little.
- Cut puff pastry sheets into 9 squares. Put a spoonful of beef mixture into center of each square, fold over puff pastry into a triangle, and seal.
- Place on cookie sheet.
- Brush tops with beaten egg.
- Bake at 400F until tops are golden brown, approximately 20-30 minutes.
- Serve hot.
Nutrition Facts : Calories 424.6, Fat 29.1, SaturatedFat 8.4, Cholesterol 57.8, Sodium 177.7, Carbohydrate 26.2, Fiber 1.4, Sugar 0.8, Protein 14.3
CURRIED BEEF PUFFS
Steps:
- 1. Sauté onion in oil. Add curry powder. Then add ground beef.
- 2. Add soy sauce or salt when beef is almost done.
- 3. Let cool.
- 4. Cut pastry sheets into 9 squares. Fill each square with curried beef. Fold the square into a triangle.
- 5. Put triangles on pan and brush the top of each with a beaten egg (to give it a nice yellow color).
- 6. Bake at 400°F for 30 minutes.
- 7. Serve immediately.
CURRY PUFFS 2 WAYS RECIPE BY TASTY
Here's what you need: vegetable oil, medium white onion, chicken breast, salt, black pepper, ground cumin, curry powder, cayenne, medium russet potatoes, frozen peas, frozen carrot, whole milk, all-purpose flour, puff pastry, egg
Provided by Frank Tiu
Categories Appetizers
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C), or heat a large pot filled halfway with cooking oil to 350°F (180°C). Place a wire rack on top of a baking sheet.
- In large pan, add the vegetable oil, onion, chicken, salt, pepper, cumin, curry powder, and cayenne. Cook for 10 minutes, stirring occasionally, until the onion softens.
- Add the potatoes, peas and carrots, and milk and stir to combine. Cook for 10 minutes, stirring to break up the potatoes, until the curry thickens to the consistency of mashed potatoes. Remove the pan from the heat and let the curry cool for 30 minutes.
- Dust a clean surface with flour and roll out the puff pastry to flatten the seams.
- Using a wine glass, cut out 8 circles from each pastry sheet.
- Scoop 1 tablespoon of the cooled curry filling in the center of a puff pastry circle. Fold the puff pastry in half, press the edges together, and seal the edges in a folding and rolling motion.
- If baking, place the curry puffs on the prepared baking sheet and brush with the egg wash. Bake for 15 minutes, or until golden brown.
- If frying, add the curry puffs to the hot oil in batches and fry for 5 minutes, until golden brown.
- Let cool for 10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 914 calories, Carbohydrate 78 grams, Fat 53 grams, Fiber 5 grams, Protein 31 grams, Sugar 6 grams
CURRY PUFFS
Stuffed with intriguing spice-laden fillings, curry puffs are a very popular snack in Malaysia, Singapore, and Thailand. In food-crazy Singapore, there are even plastic curry puff molds available for cooks to make perfect-looking puffs. The filling varies, but the most popular ones feature potato or sardines, both of which are lifted from their humble origins with a heavy dose of fragrant spices and/or chile heat. The dough depends on the cook, who may prepare French-style puff pastry with margarine and bake the results, stick with simple flaky pastry (page 113) to produce old-fashioned crisp fried puffs, or employ Chinese flaky pastry to yield puffs whose shape resembles magnificent clam shells. For a spectacular treat, I prepare curry puffs with Chinese flaky pastry. These deep-fried wonders are out of this world. For old-fashioned puffs, substitute either of the curry puff fillings for the one in the Vietnamese Shrimp, Pork and Jicama Turnover recipe (page 118). See the Lazy Day Tip below for making puffs with commercial puff pastry. Anyone who has made empanadas (page 111) will be a whiz at filling these.
Yield makes 12 pastries
Number Of Ingredients 3
Steps:
- If the dough was refrigerated for longer than 1 hour, let it sit at room temperature until it is malleable. Working on an unfloured or very lightly floured surface, use a rolling pin to gently roll the dough into an 11-inch square. This is easier to do if you work the rolling pin from the midline toward the top or bottom edge, and then roll back to the midline. Use both hands to lift up the edge closest to you and roll it all the way up to the top to form a cylinder. Roll the cylinder to even it out and lengthen it to about 12 inches long and 1 3/4 inches in diameter. Cut the dough cylinder crosswise into 12 pieces, then use the palm and heel of your hand to flatten each dough piece into a 1/4-inch-thick disk.
- Work with half of the dough pieces at a time and keep the others covered with plastic wrap or a kitchen towel. Use a skinny Asian rolling pin (dowel) to roll each dough piece into a circle, a good 3 1/2 inches in diameter. Aim for a wrapper with a 1-inch-wide belly; the edge should be thinner than the middle. (For guidance, see "Forming Wrappers from Basic Dumpling Dough," step 5, page 24.)
- Line a baking sheet with parchment paper. To assemble a puff, hold a wrapper in a slightly cupped hand. Use a spoon to put about 1 tablespoon of filling in the middle, spreading out the filling a bit to make shaping the puff easier and keeping about 1/2 to 3/4 inch of wrapper clear on all sides. As you work, your hand should naturally close a bit more to keep the puff in shape. Moisten the top rim of the wrapper with water and bring up the wrapper side closest to you and firmly press to create a half-moon (see page 26 for guidance); the center coil of dough (the belly) should naturally push out a bit like the hinge of a clam shell. Remember to seal each puff well. For extra security, use your thumb and index fingers to form a rope edge (see page 51) or press with the tines of a fork. Place the finished puff on the prepared baking sheet. Repeat with the other wrappers before making and filling the wrappers from the remaining dough.
- Before frying the puffs, put a paper towel-lined platter next to the stove. Pour oil to a depth of 1 1/2 inches into a wok, deep saucepan, or Dutch oven and heat over medium-high heat to about 300°F on a deep-fry thermometer. Frying at an initial low temperature ensures delicate, flaky results; subsequently increasing the heat prevents the puffs from becoming greasy. (If you don't have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if it takes about 4 seconds for bubbles to rise to the surface and encircle the chopstick, the oil is ready.) Working in batches of 4 to 6 to prevent crowding, gently slide the puffs into the hot oil and immediately decrease the heat to low to steady the temperature, which will quickly rise. The puffs will bubble slowly at first. Let them fry, occasionally turning gently, moderating the heat as needed to keep the oil temperature around 300°F, for about 3 minutes, or until the puffs are light golden. Raise the heat to medium-high and fry for 5 to 6 minutes, until the puffs are golden brown and flaky. Let the temperature hover around 340°F. (If you don't have a thermometer, do the chopstick test a couple of times as the dumplings cook; bubbles that rise after about 1 second signal 340°F.) Use a skimmer to scoop up and transfer the puffs to the platter to drain and cool. Adjust the heat before frying more.
- Allow the puffs to cool for about 5 minutes if you are serving them hot. Or present them to your guests warm or at room temperature. Refrigerate left over puffs for several days and reheat them in the oven at 350°F for about 15 minutes, or until gently sizzling and heated through.
- Have no shame. Many busy modern Asian cooks turn to ready-made puff pastry for rich treats like curry puffs (page 125) and samosas (page 115). Purchase a package (usually about 1 pound) of puff pastry, the all-butter variety, if you can; puff pastry is usually sold as frozen square sheets, rolled to a thickness of 1/4 inch. Thaw it in the refrigerator.
- Line a baking sheet with parchment paper. Preheat the oven according to the package directions (usually 375° to 400°F).
- Work with 1 sheet of pastry at a time. Roll a pastry sheet out to about 10 inches square, if it's smaller than that, and then cut it into four 5-inch squares. Put about 1 1/2 tablespoons of curry puff or samosa filling atop each square, moisten 2 adjoining edges with water, fold the other side over to form a triangle, and press closed. Use the tines of a fork to press on the edges to seal well, then place on a prepared baking sheet. Repeat with the remaining pastry and filling. Brush with beaten egg, then bake for about 15 minutes, until golden brown.
CHICKEN CURRY PUFFS
These oven-baked beauties are great as appetizers or a snack. They're spicy and savory, with a subtle coconut milk base. In Malaysia, they are traditionally deep fried. But here's a modern version. You can wrap them in different ways - as rolls, sealed pockets or semi-open bundles.
Provided by argus
Categories Appetizers and Snacks Pastries
Time 1h45m
Yield 9
Number Of Ingredients 13
Steps:
- Heat vegetable oil in a saucepan over medium-low heat. Stir in coriander, turmeric, cumin, and curry powder. Cook a few seconds until fragrant. Pour in coconut milk, onions, lemon grass, and red pepper; cook until the vegetables are tender, about 7 minutes. Stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry. Stir in the chicken, then season with salt. Cook and stir until chicken and potato has absorbed most of the liquid, then spread mixture on a plate to cool.
- Preheat an oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Unfold puff pastry and cut each sheet into 9 squares. Place heaping spoonfuls of the filling in the center of each square. Gather all 4 corners of the pastry and pinch together at the top, forming a small pouch. Place each pastry on the baking sheet, about 1 inch apart.
- Bake in the preheated oven until golden brown, 22 to 27 minutes. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 423.8 calories, Carbohydrate 35.5 g, Cholesterol 22 mg, Fat 25.3 g, Fiber 2.6 g, Protein 14.2 g, SaturatedFat 8 g, Sodium 422.8 mg, Sugar 2 g
More about "curry beef puffs puff pastry recipes"
CHINESE CURRY BEEF PUFFS RECIPE - CHRISTIE AT HOME
From christieathome.com
Ratings 2Category SnackCuisine ChineseTotal Time 1 hr 5 mins
- In a large pan set over medium heat, add cooking oil. Once the oil is hot, add diced onion, bay leaves, turmeric, curry powder, salt, and sugar. Mix and cook until onions are soft and translucent, about 5 minutes.
- Next to the pan, add minced beef. Mix with the other ingredients in the pan, constantly moving the beef around. 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.
- Line two large baking sheets with two pieces of parchment paper to cover them. Then lay out both of your puff pastry sheets. Using a knife, slice each sheet into 6 equal squares. You should have 12 squares in total, about 5 inches 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, don't worry make them slightly smaller but just reduce the amount of stuffing.
CHINESE CURRY PUFFS WITH BEEF - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (55)Total Time 2 hrs 30 minsCategory Appetizers And SnacksCalories 244 per serving
- In a skillet or wok, heat the oil over medium high heat. Add the onions and garlic and cook until translucent and just slightly caramelized.
- Add the ground beef, breaking it up with a spatula. Cook until browned. Next, add the curry powder, turmeric, cumin, sugar, black pepper, and salt. Stir everything together and allow the mixture to cook for another couple of minutes.
- While that’s happening, make a cornstarch slurry by mixing the beef broth with 1 tablespoon of cornstarch. Stir the slurry into the beef mixture and simmer for a few minutes, until the entire mixture has thickened. You’ll know it’s ready when there’s no more pooling liquid––just a very viscous curry beef! Transfer the beef mixture to a bowl and allow to cool.
- Once the filling has cooled, take your puff pastry out of the freezer and defrost for about 35-40 minutes--no more. Unfold each puff pastry sheet, and cut each one into 9 squares.
CHINESE CURRY PUFFS WITH BEEF :: RECIPES FOR EVERY STAGE OF …
From community.theasianparent.com
CURRY BEEF PUFFS • COOK TIL DELICIOUS | CURRY PUFF RECIPE, COOKING ...
From pinterest.ca
THE TASTIEST CURRY BEEF PIE RECIPE - COOKING WITH BRY
From cookingwithbry.com
CURRY BEEF PUFF PASTRY RECIPE (咖喱牛肉酥) WITH PAPA FUNG
From youtube.com
CURRY BEEF PUFF PASTRIES - TU LOUD
From tu-loud.com
CURRY PUFFS WITH BEEF | RECIPE CART
From getrecipecart.com
HAM AND CHEESE PASTRY PUFFS - THERESCIPES.INFO
From therecipes.info
SUPER EASY DELICIOUSLY BAKED BEEF CURRY PUFF RECIPE
From ketchupwithlinda.com
BEEF CURRY PUFFS - POSH JOURNAL
From poshjournal.com
THE BEST OVEN BAKED CURRY PUFFS - SCRUFF & STEPH
From scruffandsteph.com
BEEF AND POTATO CURRY PUFFS RECIPE | SIDECHEF
From sidechef.com
INDIAN CURRY PUFFS RECIPE - THE SPRUCE EATS
From thespruceeats.com
SIMPLE HOMEMADE THAI CURRY PUFFS - COOK GEM
From cookgem.com
CURRY PUFFS WITH BEEF - THERESCIPES.INFO - THERECIPES
From therecipes.info
CURRY PUFFS WITH BEEF : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
PUFFED UP AND SET FOR CHOW DOWN - PAN IN PAN OUT
From paninpanout.com
BEEF CURRY PUFFS RECIPE – LARICH FOODS
From larichfoods.com
CURRY BEEF PUFFS - COOK TIL DELICIOUS
From cooktildelicious.com
EASY HOMEMADE THAI CURRY PUFFS - ALL WAYS DELICIOUS
From allwaysdelicious.com
CURRY BEEF PUFF PASTRY RECIPE - FOOD NEWS
From foodnewsnews.com
CHINESE BEEF CURRY PUFFS - CANADIAN BEEF | CANADA BEEF | RECIPE IN …
From pinterest.ca
BEEF CURRY PUFFS - CARMY - EASY HEALTHY-ISH RECIPES
From carmyy.com
CURRY PUFFS RECIPE - UNIQUE CURRY FLAVOURED PASTIES FROM ST HELENA
From saintcooks.com
CURRY PUFFS (KARICPAP)- HOW TO MAKE IN 3 SIMPLE STEPS
From tasteasianfood.com
MALAYSIAN BEEF CURRY PUFF RECIPE: 7 HEALTHY BENEFITS
From skteamrecipes.com
BEEF CURRY PUFFS RECIPE | BEEF + LAMB NEW ZEALAND
From recipes.co.nz
POTATO CURRY PUFF RECIPE INDIAN: 7 HEALTH BENEFITS
From skteamrecipes.com
CURRY PUFF - RASA MALAYSIA
From rasamalaysia.com
CHINESE CURRY PUFFS WITH BEEF | RECIPE | RECIPES, CURRY PUFF RECIPE ...
From pinterest.com
HOW TO MAKE CURRY PUFFS: DELICIOUS, DEEP-FRIED PASTRIES WITH …
From delishably.com
CHINESE CURRY PUFFS (咖哩餃) - ASSORTED EATS
From assortedeats.com
PORK PUFF PASTRY RECIPE - THERESCIPES.INFO
From therecipes.info
10 BEST VEGETABLE CURRY PUFFS WITH PUFF PASTRY RECIPES | YUMMLY
From yummly.com
CURRY PUFF - WIKIPEDIA
From en.wikipedia.org
BEEF CURRY PUFFS | POH LING YEOW RECIPES | SBS FOOD
From sbs.com.au
EASY VEGETARIAN CURRY PUFFS - THE FLAVOR BENDER
From theflavorbender.com
10 BEST BAKED CURRY PUFF PASTRY RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love