Home Easy Appetizers Beef Curry Puffs with Pickled Cucumber Dip

Beef Curry Puffs with Pickled Cucumber Dip

by Victoria Baker


Beef Curry Puffs with Pickled Cucumber Dip - Easy Appetizers

Beef Curry Puffs with Pickled Cucumber Dip


  • 1 teaspoon peanut oil
  • 1 brown onion halved, finely chopped
  • 2 garlic cloves crushed
  • 2 teaspoons finely grated ginger
  • 1 desiree potato peeled, chopped
  • 150 g 1 cup frozen peas
  • 250 g beef mince
  • 2 tablespoons curry powder
  • 1/2 cup finely chopped fresh coriander
  • 4 sheets 25 x 25cm ready-rolled frozen puff pastry, just thawed
  • Vegetable oil to deep-fry
  • Pickled cucumber dipping sauce:
  • 125 ml 1/2 cup rice vinegar
  • 125 ml 1/2 cup water
  • 100 g 1/2 cup caster sugar
  • 1 cucumber halved lengthways, deseeded, finely chopped
  • 1 fresh long red chilli halved, deseeded, finely chopped
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  • To make the dipping sauce, combine the vinegar, water and sugar in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Cook for 5 minutes or until the syrup thickens. Set aside for 10 minutes to cool. Transfer to a bowl. Add the cucumber and chilli and combine. Cover and place in the fridge for 1 hour to chill.
  • Meanwhile, heat the peanut oil in a frying pan over medium heat. Add the onion, garlic and ginger and cook, stirring, for 5 minutes or until the onion is soft. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the potato and cook, stirring occasionally, for 5 minutes or until just soft. Add the peas and curry powder and cook, stirring, for 2 minutes. Set aside for 30 minutes to cool.
  • Add the coriander to the beef mixture and stir to combine. Season with salt and pepper. Use a 6cm-diameter round pastry cutter to cut 9 discs from each pastry sheet. Place 2 teaspoons of the beef mixture in the centre of each disc. Brush edges with water and fold in half to enclose filling. Pinch edges together to seal.
  • Add enough vegetable oil to a wok to reach a depth of 10cm. Heat to 190°C over high heat (when oil is ready a cube of bread will turn golden in 10 seconds). Add 6 curry puffs and deep-fry for 3 minutes or until puffed and golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 5 more batches, with the remaining curry puffs, reheating oil between batches.
  • Arrange the curry puffs on a serving platter and serve with dipping sauce.

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