Lamb curry puffs recipe.
Crispy, crunchy, golden puff pastries filled with lamb mince curry is definitely a party pleaser. Easy to make, they can be made in large batches and frozen - perfect for last-minute dinner plans. Curry puffs are very popular in Australia. They are perfect for outdoor picnics too as they travel well. Bake them for the footy grand-final as I did! To thaw them, place them in a preheated oven for 8-10 minutes. You can replace lamb mince with the meat of your choice. Or make a spicy potato filling for a vegetarian version of this dish. Serve these curry puffs with mint chutney and a generous helping of fresh salad for a complete meal.
Curry puff is also a popular Malaysian and Chinese snack and is made in many southeast Asian countries (also known as karipap). They are generally deep-fried. My recipe here calls for baking them and not deep-frying. Also, the filling I have made here though uses Indian spices and is made similar to an Indian curry.
To make lamb curry puffs, I first make the lamb mince curry for the filling. I fry onions, ginger, garlic, and add tomatoes and freshly roasted spices. I then cool down the cooked lamb completely. I then cut the thawed puff pastry sheet into four pieces, add some lamb mince, and seal it completely. I then bake it in a preheated oven until golden.
Looks like someone can't wait 😉
For more meat and seafood recipes, click here.
For vegetarian paneer puff pastries recipe, click here.
Lamb curry puff
- 250 grams lamb mince
- 1 large onion finely chopped
- 1 tablespoon ginger paste
- 1 teaspoon garlic paste
- 1 medium tomato finely chopped
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 2 teaspoon coriander seeds
- ½ teaspoon garam masala
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder or as per taste
- 4 puff pastry sheets
- Salt to taste
- Dry roast the cumin seeds and coriander seeds. Grind them in a coffee grinder into a fine powder
- Heat a large frying pan and add oil. Add the onion and saute until golden brown
- Add the ginger, garlic paste and saute for a minute
- Add tomatoes, turmeric powder, red chilli powder, cumin & coriander powder, salt and mix well
- Cook until the tomatoes are done and oil separates
- Add the lamb mince and mix well. Saute till the mince is browned.
- Add ½ cup hot water. Cook covered for 15-20 minutes until the lamb is completely done
- Turn off the heat. Add garam masala and mix well. Cool completely
- Preheat oven at 220 C or 430 F
- Thaw the puff pastry sheets. Trim the edges
- Cut each sheet into 4 squares
- Add lamb filling to each square. Add a little water to the edges and close the sheet to form a triangle. Seal the edges completely by pressing lightly with a fork
- Place the triangles on a lined tray and bake for 12-15 minutes or until golden brown
- Serve hot
- You may use tomato paste instead of fresh tomatoes to reduce the cooking time
- Always reheat the puffs in an oven and never in a microwave oven