Add to Cookbook

Curry Puffs

  • 30 minutes
  • 15 minutes
  • 12-16
Curry Puffs

These Singaporean tidbits are packed with flavour and ideal for a nibble.


  • ½ onion, peeled and finely chopped
  • 125 grams lean lamb or beef mince
  • 1 tablespoon curry powder or paste
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 small floury potato, washed and grated
  • 1 tomato, finely diced
  • ¼ cup beef stock or water
  • 4 sheets frozen pre-rolled puff pastry, defrosted


  1. Preheat the oven to 220ºC. Lightly grease 2 baking trays.
  2. Heat a dash of oil in a frying pan and cook the onion and mince over a moderate heat for 3-4 minutes or until just beginning to soften. Add the curry powder, garlic and ginger and cook for a further minute.
  3. Stir in the potato, tomato and stock or water and cook, uncovered, for 5 minutes, stirring occasionally until the potato is cooked. Season if whished. Remove from the heat and allow to cool.
  4. Place the pastry sheets on a floured board and cut into 12-15cm rounds. BRush one side of each round with a little milk. Place a dessert-spoon of mixture on one side and fold over. Press firmly to enclose. Place on the prepared trays. Repeat with remaining ingredients. (The puffs can be frozen at this stage and baked later).
  5. Bake in the preheated oven for 15 minutes or until well risen and golden (if baking from frozen, allow an extra 4-5 minutes). Transfer to a cake rack to cool. Serve hot with a favourite dip.

Comments (0)

Please login to submit a comment.