15-Min Curry Puff Bake
Crispy-on-the-outside, curry-spiced-meat-filled pastry bites baked until golden. No deep frying, no fussy folding — store-bought puff sheets do the work.
- Total time
- 18 min
- Servings
- 4
- Calories
- 420
- Protein
- 16g
Ingredients
- 1 package frozen puff pastry sheets (2 sheets)
- 300 g ground chicken or beef (or a mix)
- 3 tbsp curry paste (Malaysian or red curry)
- ½ medium onion, minced
- 150 g potato, finely diced
- ½ cup coconut milk
- 1 large egg (for egg wash)
Instructions
- 1
Heat oil in a skillet over medium-high. Add onion and cook 2 minutes until softened.
- 2
Add ground meat and curry paste, breaking up meat with a spoon until no pink remains, ~5 minutes.
- 3
Stir in potato and coconut milk. Simmer 3 minutes until potato softens slightly. Season with salt and pepper. Cool 2 minutes.
- 4
Thaw puff pastry slightly. Cut each sheet into 9 squares. Place 1 tbsp filling on each, fold into a triangle, press edges with a fork to seal.
- 5
Arrange puffs on a parchment-lined sheet pan. Whisk egg with 1 tbsp water, brush over each puff.
- 6
Bake at 400°F for 12 minutes until deep golden brown. Serve hot.
Tools you’ll need
- 12-inch skillet
- sheet pan
- parchment paper
- knife and cutting board
- fork
- small bowl (for egg wash)
- oven
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