Ground Pork/Beef Curry Puff

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This curry puff is more toward western style as the skin of the curry puff is make of store ready puff pastry where as the Asian style is made of flour dough. Anyway, the filling is quite the same except the spiciness.




3 or 4 sheets store ready frozen puff pastry, thawed 10-12 minutes before using it.

450g ground pork/beef

3 medium sized butter potatoes, peeled and diced

2 medium sized yellow onions/red onions, peeled and finely chopped

3 tablespoons canola/vegetable/corn/olive oil

3-4 tablespoons Malaysian style curry powder (more spicy – add accordingly to your preference)

Salt to taste

1 large egg, lightly beaten with ½ tablespoon water, stir to combine



Heat a wok or sauté pan with cooking oil over medium-high heat for a 2-3 minutes, add chopped onions and stir-fry for 2 minutes, add curry powder, salt and stir briskly until the aroma arises. Stir in the ground pork/beef and stir to combine until well combined. Continue stirring and breaking up the ground meat at the same time until all the ground meat is separated. Add the diced potatoes and mixing in well.

Reduce the heat to medium-low heat and simmer for about 20-25 minutes.

Meanwhile, preheat the oven to the required temperature according to the puff pastry manufacturing instructions. Line 2 or 3 baking/cookie sheets with parchment/wax papers.

Turn heat off and set aside to cool completely.

Cut the thawed puff pastry sheets and cut each pastry sheets into 4 even squares. Take one puff pastry square and filled with 1 tablespoon of the ground meat mixture on the center of the square and brush the edges with egg wash. Take one of the corners and fold over to the opposite side corner to form a triangle. Gently press the edges with one of your finger to seal completely tight. Transfer the finished curry puff to the prepared baking/cookie tray and brush over the top with some egg wash.

Repeat the same procedure until all the filling is completely used up.

Transfer the baking/cookie trays to the preheated oven and bake for 18-20 minutes or until the curry puffs are golden brown all over. Remove from oven and let it in the tray to cool for 1/2 minutes before removing all to the wire racks to cool further.


This entry was posted in Desserts and Pastries, Pork and Beef, Snacks and Fingerfood, South-East Asian Goodies, Western. Bookmark the permalink.

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