Beef Curry Puffs

Keep calm and curry on with these delicious beef curry puffs! These oven baked beauties are great as appetizers or snacks. They're savory, a little bit sweet, and filled with fragrant curried beef tucked into a flaky, crisp crust.

SERVES: 18
PREP TIME: 1 HRS, 30 MINS COOK TIME: 45 MINS TOTAL TIME: 2 HRS, 15 MINS

Ingredients

• 3 tablespoons vegetable oil

• 2 cloves garlic, minced

• 1/2 yellow onion, diced

• 1 pound ground beef

• 2 tablespoons curry powder

• 1 and 1/2 teaspoons turmeric powder

• 1/2 teaspoon cumin powder

• 1 teaspoon salt

• 1/4 teaspoon sugar

• 1/4 teaspoon black pepper

• 2/3 cup beef broth

• 1 tablespoon cornstarch

• 2 sheets puff pastry (I use Pepperidge Farm brand)

• 1 egg

Instructions

1. In a large skillet, heat the oil. Add garlic and onion. Stir fry until garlic is fragrant and onion is translucent.

2. Add beef. Cook until browned, being sure to break up the beef using a spoon or spatula.

3. Add curry powder, turmeric, cumin, salt, sugar, and pepper. Stir to combine.

4. In a small bowl, combine beef broth and cornstarch. Stir into the beef and let simmer until thickened. When there is no more liquid at the bottom of the pan, remove the beef curry from heat and set aside.

5. When the beef curry has cooled, defrost your puff pastry according to package directions. Cut each sheet into 9 squares.

6. Add 2-3 tablespoons of beef curry to each square and fold each diagonally into a triangle. Use a fork to seal the edges of each puff.

7. Place onto a baking sheet and refrigerate for 15 minutes. Preheat oven to 400° F.

8. In a small bowl, combine the egg with 1 tablespoon water to make an egg wash. When the oven is preheated, remove the puffs from the refrigerator and brush each puff with egg wash.

9. Bake for 15 minutes, or until golden brown and flaky. Let cool before serving.

Notes

• Substitute beef with tofu for vegetarian curry puffs.

• Leftovers can be quickly re-heated in a toaster oven.