Curry Beef Puffs Recipe By Tasty

CURRY PUFFS 2 WAYS RECIPE BY TASTY

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!

CURRY BEEF PUFFS RECIPE BY TASTY

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!

BEEF CURRY PUFFS

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.

CRISPY POTATO PUFFS RECIPE BY TASTY

Steps:

• In a large bowl, mash the potatoes until completely smooth. Add the kosher salt, black pepper, and potato starch and mix until well-combined.
• Roll the potato mixture into ½-inch-wide balls.
• Fill a medium pot halfway with vegetable oil. Heat over medium heat until the temperature reaches 350°F (180°C).
• Working a few at a time, fry the potato balls in the hot oil until golden brown and crispy, about 4 minutes, stirring to prevent the balls from sticking together. Transfer to a paper towel-lined plate to drain and sprinkle with flaky salt and dried parsley.
• Serve immediately. Leftovers will keep in an airtight container in the refrigerator for up to 1 day. To reheat, air fry at 350°F (180°C) for 3-5 minutes, until warmed through.
• Enjoy!

CURRY BEEF PUFFS - PUFF PASTRY

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.

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.