Print

Oven Baked Curry Puffs

These delicious oven baked curry puffs are perfect for parties or potluck dinners. Each one of these parcels have a spicy mince filling which is wrapped in golden flaky pastry. With the added bonus of being baked not fried, you can eat these little bad boys without feeling too guilty!

Course Finger Food
Cuisine Fusion
Keyword Curry Puffs
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 54 puffs (approx)
Author Scruff

Ingredients

  • 6 puff pastry sheets

Filling

  • 200 gm white potato, peeled and diced into small cubes
  • 4 tbsp water
  • 250 gm sweet potato, peeled and diced into small cubes
  • 150 gm carrot (roughly 2 large carrots), peeled and diced into small cubes
  • 2 tbsp vegetable oil
  • 1 small brown onion, chopped finely
  • 2 garlic cloves, chopped finely
  • 2.5 tbsp curry powder (37.5 ml)
  • 500 gm beef or pork mince
  • 1.5 tsp sugar
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 tsp soy sauce

Egg Wash

  • 1 egg
  • 1 tbsp milk (15 ml)

To Serve (Dipping)

  • sweet chilli sauce (optional)

Instructions

Making the Filling

  1. Prep your carrots, potato and sweet potato.

  2. In a bowl add the potato and carrots with 2 tbsp of water. Cover it with cling wrap and cook in the microwave for 7 mins on high. Once done, pour out any excess liquid. Then cover again and set aside.

  3. Repeat the process with the sweet potato, using 2 tbsp of water but for 6 mins in the microwave. Once done, pour out any excess liquid and then use a fork to mash. If the sweet potato is still too hard then put it in the microwave for a further minute.

  4. In a non-stick pan on high heat, add the oil and fry the onions and garlic for roughly 30 seconds.

  5. Add the curry powder and continue frying until fragrant.

  6. Add the mince to the pan and with a wooden spoon, separate the mince into small chunks. Continue to cook and stir until the meat is cooked and there is no visible liquid in the pan (roughly 5 minutes).

  7. Turn down the heat to medium - low and add the potato, sweet potato, carrots, salt, sugar, pepper and soy sauce to the pan. Combine thoroughly with a wooden spoon and cook for roughly 10 -12 minutes to reduce the filling.  (Note 1)

  8. Check the filling for seasoning and curry flavour. Adjust according to your taste and then take the pan off the stove and allow the mixture to cool down.

  9. Take out the puff pastry from the freezer and allow 10 - 15 mins to thaw. (I recommend only taking 2 - 3 out at a time so that they don't go too soft)

  10. Line the baking trays with baking paper.

Assembly

  1. Preheat your oven on 200 °C fan-forced / convection.

  2. Cut the puff pastry into thirds lengthways and crossways (i.e. into 9 square pieces).

  3. Place the pastry square in your palm with the unexposed side facing up and add the mixture using the tablespoon sized measuring spoon. (Note 2)

  4. Fold the sides over until it is a shape of rectangle and lightly squash the sides with your thumb and index finger. Crimp the puff with a fork and place them on the baking tray.

  5. In a small bowl, beat the eggs and milk. Brush the curry puffs with the egg wash.

  6. Bake the curry puffs in the oven for 15 - 17 mins or until golden.
  7. Let them cool on a rack.

Recipe Notes

  1. The filling should be a little gooey and not too moist. The reason being is that the puff pastry will go soft quicker after baking if the water content of the curry filling is too high.
  2. The side that is exposed to the air while thawing the puff pastry should be the side that touches the palm of your hand. This is because the the exposed side is drier and easier to work with.