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