Malaysian Beef Curry Puffs Recipe

Ground beef: Provides the main protein for the filling, giving the puffs a rich and savory taste.

Onion: Adds sweetness and depth of flavor to the beef filling.

Garlic: Enhances the overall taste with its aromatic and pungent qualities.

Curry powder: A blend of spices that gives the filling its distinctive Malaysian flavor.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a hint of heat and complexity to the filling.

Frozen peas: Adds a pop of color and a slight sweetness to the filling.

All-purpose flour: Forms the base of the pastry dough.

Cold butter: Essential for creating a flaky and tender pastry.

Cold water: Helps bring the dough together and ensures it remains pliable.

When making the pastry for the Malaysian beef curry puffs, ensure that the butter and water are very cold. This helps create a flaky texture in the dough. Use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. Avoid overworking the dough to prevent it from becoming tough.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and has a similar texture to ground beef.

• ground beef - Substitute with lentils: For a vegetarian option, lentils provide a similar texture and are high in protein.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity as onions.

• garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic for a similar flavor.

• curry powder - Substitute with garam masala: Garam masala has a complex flavor profile that can mimic the taste of curry powder.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, but use less to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• frozen peas - Substitute with fresh peas: Fresh peas can be used in the same quantity and provide a fresher taste.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber.

• cold butter - Substitute with margarine: Margarine can be used in the same quantity and provides a similar texture.

• cold water - Substitute with milk: Milk can add a richer flavor and help bind the dough better.

• Allow the beef curry puffs to cool completely at room temperature before storing or freezing. This prevents condensation and sogginess.

• For short-term storage, place the curry puffs in an airtight container. They can be kept in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for about 10 minutes to regain their crispiness.

• For long-term storage, arrange the cooled curry puffs on a baking sheet lined with parchment paper, ensuring they do not touch each other. Freeze them for about 1-2 hours or until they are solid. This step prevents them from sticking together.

• Once frozen, transfer the curry puffs to a freezer-safe bag or container. Label with the date to keep track of freshness. They can be stored in the freezer for up to 3 months.

• When ready to enjoy, preheat the oven to 375°F (190°C). Place the frozen curry puffs on a baking sheet and bake for 25-30 minutes or until they are heated through and golden brown.

• For an extra crispy texture, you can brush the curry puffs with a little egg wash (a beaten egg mixed with a tablespoon of water) before baking.

• Avoid microwaving the curry puffs as it can make the pastry soggy. Always opt for oven reheating for the best results.

• Preheat your oven to 350°F (175°C). Place the Malaysian beef curry puffs on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until they are heated through and the pastry is crisp.

• For a quicker option, use a toaster oven. Set it to 350°F (175°C) and place the curry puffs inside for about 8-10 minutes. This method ensures the pastry remains flaky.

• If you prefer using a microwave, place the curry puffs on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Heat on medium power for 1-2 minutes. Note that the pastry might not stay as crisp with this method.

• For an air fryer, preheat it to 350°F (175°C). Arrange the curry puffs in a single layer in the basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• On the stovetop, use a non-stick skillet over medium heat. Place the curry puffs in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through, until they are warmed through and the pastry is crisp.

• Frying pan: Used to cook the ground beef and sauté the onions and garlic.

• Spatula: Helps in stirring and breaking up the ground beef while cooking.

• Knife: Essential for finely chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and garlic.

• Measuring spoons: Used to measure out the curry powder, salt, and black pepper accurately.

• Measuring cups: Necessary for measuring the frozen peas, flour, and cold water.

• Mixing bowl: Used to mix the flour and salt for the pastry dough.

• Pastry cutter: Helps to cut in the cold butter into the flour mixture until it resembles coarse crumbs.

• Plastic wrap: Used to wrap the dough and refrigerate it for 30 minutes.

• Rolling pin: Essential for rolling out the dough on a floured surface.

• Round cutter: Used to cut the rolled-out dough into circles.

• Fork: Helps to seal the edges of the pastry by pressing down on them.

• Baking sheet: Used to place the curry puffs on for baking.

• Oven: Preheated to 375°F (190°C) for baking the curry puffs until golden brown.

Prepare the filling: Cook the ground beef and onion mixture in advance and store it in the fridge. This way, you can quickly assemble the curry puffs when you're ready to bake.

Use a food processor: To save time on making the pastry dough, use a food processor to cut in the cold butter into the flour and salt mixture.

Pre-cut dough circles: Roll out and cut the dough circles ahead of time. Store them in the fridge between sheets of parchment paper to prevent sticking.

Frozen peas: Use frozen peas directly without thawing to save prep time.