It seems that every culture has some version of a beef and potato wrapped in pastry food item. Australians have a steak and potato pie, Russians do it in a piroshki, Indians have samosas and Latin Americans have empanadas. Over the weekend, I’d made the Malaysian version for friends: curried beef and potato wrapped in puff pastry. It’s always rewarding to see your own kids appreciate your food but a little extra special when other people’s children enjoy it so much, they ask to eat the last one. It’s an easy recipe and I cheat by using puff pastry instead of making my own.
The wonderful thing about this recipe is that you can freeze the curry puffs (with raw dough) until you need a quick snack and then pop it in the oven. My Itty Bitty Foodies have taken them to school as lunch as they can be eaten cold as well. As with many of my recipes, my children (ages 9, 7 and 2 years) help with many of the steps. The more ownership they have with cooking, the more they’ll eat.
3/4 lb ground beef
2 tbs curry powder (I use mild for now but will gradually turn up heat as the kids get older)
1 small onion, finely chopped
1 medium potato, small cubes
1 packet of puff pastry. (I use Pepperidge Farms brand which makes 18)
1 egg, lightly beaten
1 tbs salt
1 tsp vegetable oil
Cube potatoes and par boil them. While potatoes are boiling, start another pot for the curry puff filling. In a pot over medium high heat, add oil. When oil gets hot and shiny, add onions and curry powder. Stir till onions have softened and curry powder is fragrant, about 1 minute or 2. Add in ground beef and continue to stir till beef is cooked and browned. Add in salt and potatoes and combine well till the potatoes give off a little starch and the pastry filling has a consistency that sticks together. Place filling in a glass bowl, cover and let it cool in the fridge.
Take out frozen puff pastry and let thaw, about 25 minutes. Preheat oven on to 400 degrees Fahrenheit. Once the puff pastry is pliable, cut each sheet in 9 squares. Work one sheet at a time. Take each pastry square and scoop in beef and potato filling. Fold all the corners to meet in the center, pinch the sides to seal, making a small parcel.Try and stuff as much filling in each square as possible without tearing a hole in the pastry. I let the kidsmake the parcels so don’t be too pedantic if it doesn’t look perfect.
Using a fork, poke little holes in each parcel to let the steam come out while cooking. To give the pastry that lovely golden brown sheen, brush each parcel with egg before putting it in the oven. My two year old loves to ‘paint’ the curry puffs. Place all the parcels onto a non stick tray. Bake for about 25-35 minutes till pastry has puffed up and browned. Enjoy with Thai sweet chili sauce.
Variations: Use chicken instead of beef. Or add other vegetables in it like peas and carrots.
Check out our Homemade recipes section for more easy recipes!
Till our next Happy Meal!
This post is dedicated to my friend, Star! You know who you are.