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Curry Puffs

Puff pastry makes this recipe seem more complex than it is.

Quick Facts

Prep Time: 30 minutes
Bake Time: 20 minutes
Yield: 24 appetizers

Ingredients

  • 2 tablespoons dry sherry
  • 1 tablespoon soy sauce
  • 2 to 3 teaspoons chile garlic sauce
  • 2 to 3 teaspoons curry powder
  • 1 teaspoon sugar
  • 2 teaspoons Mazola® Corn Oil
  • 1/2 cup chopped onion
  • 8 ounces (1/2 pound) ground beef
  • 3 green onions, chopped
  • 1/4 cup Argo® Corn Starch
  • 1 box (17.3 ounces) puff pastry dough, thawed (2 sheets per box)
  • 1 egg yolk plus 1 teaspoon water, lightly beaten together

Directions

  1. Combine sherry, soy sauce, chile garlic sauce, curry powder and sugar in a small bowl; set aside.
  2. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add onion; stir-fry for 1 minute or until soft and translucent.
  3. Add beef; stir-fry for 2 minutes or until browned.
  4. Add green onions and sauce; bring to a boil.
  5. Stir corn starch and 6 tablespoons of cold water together until smooth. Add to wok; cook, stirring, until sauce thickens and is reduced. Transfer mixture to a bowl and let cool.
  6. Roll puff pastry dough to 12-inch by 10-inch rectangle on a clean, lightly floured surface. Use a cookie cutter to make (24) 3-inch rounds.
  7. Fill center of each round with about 2 teaspoons beef mixture. Moisten edges of round with water and fold in half. Using a fork, crimp edges to seal.
  8. Arrange pastries 1-inch apart on a baking sheet lined with parchment paper. Brush top lightly with egg wash. Bake in a 375°F oven for 20 minutes or until golden brown.