Curry Puffs

Recipe adapted from: Sarah Tiong

Makes: 14?


  • 1 small brown onion, finely diced
  • 1 large clove garlic, finely minced
  • 250g beef mince (can substitute with pork, chicken, turkey, potatoes and peas)
  • 2 Tbsps curry powder
  • Salt and pepper to taste
  • 1 puff pastry dough, defrosted and ready to use
  • 1 egg, beaten (for egg wash)
  • 2 tablespoons toasted white sesame seeds (optional for decoration)


  1. In a skillet on medium-high heat, sautée the garlic and onions in some oil until the onion starts to become translucent (~2mins).
  2. Add in the mince meat and use your spatula to break it up into small pieces and cook until brown and cooked through.
  3. Add in curry powder and stir-fry for another couple minutes then season with salt and pepper to taste. Remove from heat and set aside to cool to room temperature before wrapping.
  4. When the filling has cooled, roll out your puff pastry dough and divide it into squares of equal size. I usually make them about 10cmx10cm squares, but you can make them as big or small as you like.
  5. Preheat the oven to 180˚C.
  6. Place a tablespoon of filling (or more or less depending on your pastry size) in the middle of your square and fold the pastry diagonally in half into a triangle. Crimp the edges together so it seals well. Repeat with the rest of the pastry.
  7. Place the pastry puffs on a baking tray and brush them with the beaten egg and sprinkle sesame seeds on top (optional).
    • Tip: alternatively, if you don’t plan on eating them all, you can freeze them at this stage before you put the egg wash on.
  8. Bake at 180˚C for about 20-25 minutes until it’s golden brown. Serve!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s