CURRY BEEF PUFFS RECIPE BY TASTY
Here's what you need: olive oil, large yellow onion, garlic, lean ground beef, McCormick® Curry Powder, Mccormick® ground cumin, sugar, McCormick® black pepper, kosher salt, beef broth, cornstarch, frozen puff pastry, large egg, water, fresh cilantro
Provided by Tracy Raetz
Categories Lunch
Yield 12 puffs
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic, and cook for 3-4 minutes, until the onion is translucent and starting to caramelize.
- Add the ground beef and cook, breaking up with a spatula, until the beef is cooked through and browned, about 4-6 minutes. Drain off any excess grease.
- Add the McCormick® Curry Powder, cumin, sugar, pepper, and salt. Stir until well combined, about 2 minutes more.
- Pour the beef broth into a liquid measuring cup and stir in the cornstarch until dissolved, then pour into the skillet with the beef. Stir to combine, then bring to a simmer. Cook until the liquid has thickened and no longer pools, 3-5 minutes. Transfer the beef mixture to a bowl and let cool completely.
- While the meat is cooling, remove the puff pastry from the freezer and let sit at room temperature for 25-35 minutes, until thawed but still firm. Unfold the puff pastry sheets and cut each into 6 roughly 5-inch squares.
- Line 2 baking sheets with parchment paper.
- Spoon 2½-3 tablespoons of the beef filling onto the center of each pastry square. Fold diagonally to form triangles, pressing the edges together and being careful to keep the filling from touching the edges of the pastry. Crimp the edges with a fork to seal. Transfer to the prepared baking sheets.
- Chill the curry puffs on the baking sheets in the refrigerator for 20 minutes to firm up the pastry.
- Arrange a rack in the center of the oven. Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together the egg and water.
- Remove one tray of puffs from the refrigerator and use a pastry brush to brush the egg wash over the puffs. Bake for 18-20 minutes, until puffed and golden brown. Remove from the oven and repeat with the remaining puffs.
- Let the puffs rest for 10 minutes, then top each with a sprig of cilantro before serving.
- Enjoy!
Nutrition Facts : Calories 409 calories, Carbohydrate 26 grams, Fat 26 grams, Fiber 1 gram, Protein 14 grams, Sugar 2 grams
BEEF CURRY
Make our easy beef curry and serve with a hunk of naan bread to mop up the delicious juices. If you prefer it less spicy, simply add less chilli powder
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 2h50m
Number Of Ingredients 17
Steps:
- Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
- Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
- Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ - 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
- Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.
Nutrition Facts : Calories 337 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.31 milligram of sodium
BEEF CURRY PILLOWS
Make and share this Beef Curry Pillows recipe from Food.com.
Provided by Charmie777
Categories Coconut
Time 50m
Yield 18 pillows
Number Of Ingredients 12
Steps:
- Brown the ground beef with the onion. Remove from pan and drain.
- In the same pan heat the curry paste for a couple minutes, stirring frequently. (Be careful not to scorch.).
- Add coconut milk, brown sugar and lime juice to the curry paste and stir with whisk until smooth. You can adjust the amounts of curry, sugar and lime at this point.
- Add potatoes and carrots and bring to a boil.
- Reduce heat to simmer, cover, and cook until vegetables are tender, about 20 minutes. Stir frequently. Add additional liquid (chicken stock, water, coconut milk)ONLY if necessary. But just a little as you don't want too much liquid when you're finished.
- Stir in the reserved ground beef and onions and the cilantro (if using).
- Place in a bowl and chill for 20 minutes.
- Meanwhile, preheat oven to 400º.
- Roll out defrosted puff pastry on lightly floured surface. Work with one sheet at a time, keeping the other sheet in the refrigerator to keep it cold.
- Roll into a 15x15-inch square. Trim and cut to make 9 5x5-inch squares.
- Brush edges of each square with beaten egg mixture.
- Place heaping 1/3 cup of chilled beef mixture in center.
- Bring up each corner to the top center and seal edges. This makes it look sort of like a pinwheel. (If you'd like, you can just fold in half to make triangles.).
- Place on baking sheet and repeat with remaining puff pastry.
- Brush pillows with egg wash and bake at 400º for 20 minutes, or until golden brown.
- Serve with additional chopped cilantro sprinkled on top.
Nutrition Facts : Calories 270.1, Fat 18.6, SaturatedFat 7.8, Cholesterol 28.9, Sodium 125.7, Carbohydrate 18.4, Fiber 1.3, Sugar 3.6, Protein 7.9
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