Malaysian beef curry puffs are the perfect starter for a homemade meal or as finger food on game day. No need to be intimidated by this recipe; we will guide you step-by-step on exactly how to make them.
Beef Curry Puffs
Pre-made puff pastry sheets help speed this recipe up, and they still taste great. Even with the pre-made sheets, cooking Malaysian beef curry puffs is a labor of love! But you definitely won’t regret it!
The outer puff pastry is light, puffy, and crispy, with a delectable buttery flavor. A beef and potato filling is perfectly spiced on the inside, with a kick from the curry and chili powders.
This recipe can make 24 puffs and can easily be increased for larger gatherings or to freeze for future meals.
Main ingredients for Malaysian beef curry puffs
- Puff pastry: Go ahead and use pre-made sheets. They save so much time and still taste perfect.
- Beef mince: You can use your favorite mince; we used a lean grass-fed beef mince while testing.
- White potato: Any potato will work; use your favorite.
- Brown onion: Choose any onion variety you like; just make sure it’s finely chopped.
- Garlic and ginger: Like the onion, ensure the garlic and ginger are fresh and finely chopped.
- Curry powder: Indian curry powder comes in many different spice combinations; try to find one where anise isn’t too high on the ingredients list!
- Chili powder: If you want these to be spicy, add more chili powder. With its current quantities, the recipe is not intended to be spicy.
- Tomato puree: Tinned or bottled tomato puree is acceptable to use; no need to make it from scratch
- Unsalted butter: In a pinch, feel free to use salted butter.
- Olive oil: Used for frying, use a good quality extra virgin olive oil if possible.
How to make Malaysian curry puffs
After marinating the beef mince, it’s time to start making the filling for the curry puffs. Make sure you give the beef at least 15 minutes to rest.
- Brown: Brown the garlic, and ginger first, add onion and cook until translucent.
- Add beef: When the onion is translucent, add the meat to the pan.
- Browning the beef: Cook until any water has evaporated; you don’t need to cook it through at this stage.
- Add potato: Once the potato is in, mix it through and let it get a little color.
- Sugar and spice: Sugar, salt, curry powder, and chicken stock are all added and mixed thoroughly.
- Chili time: Tomato puree and chili powder is then added to the mince. At this point, you can taste-test and tweak it to your liking.
- Cook through: Make sure everything is mixed and cooked thoroughly. Give it a little bit of color!
- Rest: Now it’s time for the filling to rest; let it cool completely.
- Cutting the pastry: Cut the pastry ready for the filling.
- Filling: Spoon the filling into the middle of your puff pastry circle.
- Fold in half: Fold the pastry in half with the filling inside.
- Crimp edge: Secure the filling inside by crimping the edge of the pastry.
- Get ready: Have all of your curry puffs prepared to fry.
- Fry: Ensure the oil is hot enough; fry in small batches. Flip the curry puff after a few minutes, and place it on a wire rack once browned.
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- Lamb Burger: Full of flavor, this burger is a hunger buster!
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Malaysian Beef Curry Puffs
Melt in your mouth crispy puff pastry filled with curried beef and potato.
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Servings: 24 serves
Ingredients
- 35.27 oz puff pastry sheets thawed, chilled
- 17.65 oz beef mince grass-fed if budget permits
- 5.2 oz large brown onion finely chopped
- 1 tbsp fresh ginger finely chopped
- 2 cloves fresh garlic finely chopped
- 10.5 oz white potato
- 1.5 tbsp curry powder
- 2 tsp table salt
- 1 tsp chicken stock powder
- 1.7 oz white sugar
- 1 tsp hot chilli powder
- 1 tbsp tomato puree
- 2 tbsp unsalted butter softened
- 3 tbsp olive oil
Beef Mince Marination
- 1 tsp table salt
- 1 tsp chicken stock powder
- 1 tsp white sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sweet paprika
- 1 tsp black pepper
- 1 tsp cornflour
- 1 tsp olive oil
For Deep Frying
- 16.9 floz Vegetable oil for deep frying
Instructions
Marinate The Beef Mince
- Marinate the beef mince by adding all of the Beef Mince Marination Ingredients into a large mixing bowl, mix well and set aside for at least 15 minutes.
Make The Filling
- Peel and finely chop the ginger, garlic and onion.
- Prepare the potatoes by peeling and cutting them into small cubes around 1/4” (6MM). Wash the starch off under running cold tap water, drain and leave them to dry on paper towel.
- Add the butter and 3 TBSP olive oil into a large frypan over medium heat. Follow with chopped ginger, garlic and onion. Fry for a couple of minutes until aromatic and the onion is soften and translucent.
- Place the marinated beef mince into the pan, mix and stir continuously. Ensure to separate it into small pieces thoroughly and fry for 3-5 minutes until the mince is cooked through.
- Once the potato cubes are added, fry for another minute then add the curry powder, salt, chicken stock powder, sugar, chilli powder and the tomato puree. The juice from all ingredients will come out, keep frying for another 10-15 minutes until all of the juices disappear.
- Transfer to a large platter and set aside for around 30 minutes, allow to cool completely.
Make The Curry Puffs
- Cut out the puff pastry into circle shape at 4.5” diameter (115MM).
- Gently place 2 TBSP of the filling in the middle of the pastry circle. Lift both sides of the pastry up to semi-circle shape, pinch the edge of the pastry right at the centre point then start to pinch downwards to the left side first, then to the right side. Ensure to push all the air out, away from the filling, before all the edges are sealed. Then pinch and twist the edge to make a pleat, start from bottom left towards the right.
- Transfer to a platter or a tray, keep them chilled for at least 15 minutes or until just before frying.
Fry The Beef Curry Puffs
- Pour the cooking oil into a deep frypan over medium heat.
- Take the chilled Beef Curry Puffs out of the fridge. Gently and carefully drop them into the hot oil, drop them away from yourself to avoid hot oil splash. Fry in batches of around 4-6 pieces, do not over crowd the pan.
- Fry the curry puffs on both sides for around 3-5 minutes until golden.
- Pick them out of the frypan and rest on wire rack for 3-5 minutes before serving.
Nutrition
Serving: 1serve | Calories: 331kcal | Carbohydrates: 24g | Protein: 7g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 451mg | Potassium: 162mg | Fiber: 1g | Sugar: 3g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 2mg
