Curry puffs

Baked and not deep-fried, and made with lean beef mince, these curry puffs are not only a delicious fingerfood, they are a healthier alternative to traditional curry puffs. Serve them up hot for your guests with a tasty sauce on the side for dipping.

How to make curry puffs: key tips

These puffs are packed with flavour and it all starts with frying off the onion, curry powder and garlic. It’s important to cook the curry powder before adding the meat, as the heat releases and develops its essential oils, making the spice taste bolder and more aromatic – flavours which can then combine with the other ingredients.

Cool your curry mixture to room temperature before assembling your curry puffs – you don’t want the hot mixture to make the pastry sticky and unworkable.

Only take your puff pastry out of the freezer a few minutes before you plan to use it. It’s better if the pastry is only just thawed as it will be much easier to work with. If it becomes too sticky, pop it into the fridge for a bit to firm up. Try not to overfill your puffs and be sure to seal the edges well or they may split when cooking.

Cook your curry puffs until well puffed up and golden, and serve immediately with a dipping sauce alongside (see the notes below the recipe for some ideas).

Key ingredients in this curry puffs recipe

Peanut oil is a great oil for frying as it has a high smoke point. You could also use canola oil or rice bran oil.

Lean beef mince ensures the curry puffs are a little healthier than those made with regular mince. Along with the onion and mashed potato, it makes up the filling.

Curry powder, garlic, fish sauce and soy sauce bring the ‘curry’ element and the seasoning, so that your curry puffs smack with spicy, salty flavour. Adding a tiny bit of sugar gives the puffs just enough sweetness to balance the savour flavours.

Puff pastry gives these curry puffs their light, crispy and flaky outer, making them a delight to bite into.

Delve into more delicious Indian recipes, and then wash them down with a refreshing mango lassi. 

This recipe was originally submitted by gale.s, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.