Inspired by the curry pastries at dim sum and Chinese bakeries, these Beef Curry Puffs are so comforting and easy to make! Whether you’re eating a couple of them as a meal or as a grab-and-go snack, these curry puffs are packed with flavour and will always hit the spot!

Light fluffy pastry filled with savoury beef curry, these beef curry puffs are shockingly easy to make. These are a household favourite and usually don’t last for more than two days before H eats all of them! And thanks to the store-bought puff pastry, these come together in a flash.

Why You’ll Love This Curry Puff Recipe

These curry puffs are truly the easiest grab-and-go snack. I just pop them in the air fryer to reheat then wrap it up in a paper towel and head out the door.
They’re so flavourful and I can never just eat one. I usually eat two or three in a sitting!
Thanks to the puff pastry, all you have to do is cook the beef curry filling and they’re ready ASAP.

Ingredients You’ll Need

Ingredients needed to make beef curry puffs.

oil — I use olive oil but you can use your preferred oil.
ground beef — I usually use a lean ground beef so I don’t have to drain the fat
onion — I use a sweet onion but feel free to use yellow onion.
minced garlic — I always have minced garlic on hand without having to mince it since I freeze garlic in bulk.
garlic powder — I added just a pinch to boost the garlic flavour. (Not pictured above)
seasoning — I use curry powder, garam masala, salt, and cayenne pepper.
granulated sugar — you’ll need a touch of white sugar to balance out the flavours.
soy sauce — I always recommend using low sodium soy sauce.
beef stock — again, use low sodium or no salt added stock.
cornstarch + 1 tbsp water — to thicken the curry.
puff pastry — I use 3 sheets of puff pastry. Each sheet is around 10×10″ and I don’t roll them out.
egg — for the egg wash.

How to Make Beef Curry Puffs

In a large non-stick skillet, heat olive oil over medium-high heat before adding in the ground beef. Cook until 75% browned.
Add the diced onion and minced garlic to the skillet and saute for 3 minutes.

Spices and seasoning added to the pan of beef.

Add in the curry powder, garam masala, salt, cayenne powder, and sugar. Stir to combine.
Add in the soy sauce and beef stock. Allow to simmer for 2 to 3 minutes.
Add the cornstarch slurry and keep simmering until the beef curry has thickened.

Beef filling added to the puff pastry, folded, and sealed.

Cut a sheet of puff pastry into 9 squares.
Fill each square with a tablespoon of beef curry filling, fold in half, and seal the edges by pressing a fork along the edge. Place them on a parchment lined sheet pan with an inch of space between them.

Beef curry puff pastries brushed with egg wash.

Beef curry puffs baked on a lined sheet pan.

Brush the tops of all the curry puffs with beat eggs (optional to add a splash of milk to the egg wash).
Bake for 15 minutes in a 400F oven or until the tops are golden. Serve warm.

Recipe Tips and Notes

Make sure the puff pastry sheets are thawed fully or they will break as you try to unfold them.
The puff pastry needs to be baked at a high temperature or the pastries won’t have airy layers. Be sure to remember to pre-heat the oven or your pastries might not rise properly.
Curries do stain so be careful when working with it.
If your puff pastry sheets are too warm, you’ll have trouble folding them and seamlessly sealing them. I usually keep them in the fridge until I’m ready to use them. I also don’t leave the puff pastries sitting out. If they’re not going into the oven right away, then I don’t prep them. You don’t want the puff pastry to get soggy as you wait for oven space.

Beef curry puff cut in half, on top of two more on a plate.

Make Ahead Tips

Meal prep: once cooled, store the cooked curry puffs in an airtight container for up to 4 days in the fridge. I like to reheat mine in my air fryer so they stay crispy.
Freezer: allow the curry puff pastries to cool before wrapping them in plastic wrap and transferring them into an airtight container before storing them in the freezer. They can last for up to 3 months. You can reheat them straight from frozen.

Beef Curry Puffs

5 from 25 votes

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: puffs

Ingredients

1 tbsp oil
1 lb ground beef
1 medium onion, diced
1 tbsp minced garlic
3½ tbsp curry powder
1 tbsp garam masala
½ tsp salt
1 tsp garlic powder
¼ tsp cayenne pepper
1 tbsp granulated sugar
1 tbsp soy sauce, low sodium
⅔ cup beef stock, low sodium
1 tbsp cornstarch + 1 tbsp water
3 sheets puff pastry, 675g
1 egg, beaten

Equipment

sheet pans
parchment paper

Instructions

Heat oven to 400F and line two large sheet pans.
In a large non-stick skillet, heat olive oil over medium-high heat before adding in the ground beef. Cook until 75% browned.
Add the diced onion and minced garlic to the skillet and saute for 3 minutes.
Add in the curry powder, garam masala, salt, cayenne powder, and sugar. Stir to combine.
Add in the soy sauce and beef stock. Allow to simmer for 2 to 3 minutes.
Add the cornstarch slurry and keep simmering until the beef curry has thickened.
Cut a sheet of puff pastry into 9 squares.
Fill each square with a tablespoon of beef curry filling, fold in half, and seal the edges by pressing a fork along the edge. Place them on a parchment lined sheet pan with an inch of space between them.
Brush the tops of all the curry puffs with beat eggs (optional to add a splash of milk to the egg wash).
Bake for 15 minutes or until the tops are golden. Serve warm.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Appetizer, Snack

Cuisine: Asian, Chinese

Nutrition Disclaimer

More Beef Recipes to Try

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