Chef Kris Toliao’s Curry Puff Recipe


“Its a simple snack to make. It can be made into a small bite sized snack and the buttery flaky crust with the warm filling and hint of spice are the perfect marriage for any time of the day!” – Kris Toliao

“Curry puff is a great hand grub snack, once mastered the mix its fairly easy to make it at home using premade pie sheets, able to freeze way ahead so easy to prepare before, on the game day you can pop in the oven just get it out and all ready to go!” – Yuka Ioroi


Curry Puffs

1/2 ea. yellow onion (small dice)

2 teaspoon ginger paste*

2teaspoon garlic paste*
1 lb Ground beef ( more fat content the better, 85%lean, 15 % fat preferably)

2ea. russet potatoes (oven roasted, maashed)

1 teaspoon of each:
combine all in small bowl and mix

methi (dried fenugreek leaves)
chili powder

3 tablespoon safflower oil
2 oz unsalted butter
puff pastry
salt and pepper to taste
egg wash

heat pan with butter and safflower oil to medium heat
add ginger and garlic paste, cook until aromatic
add diced onions, cook until translucent
add all of spice mix, cook until very aromatic and smelling great!
add ground beef, cook thoroughly and add cooked mashed potatoes, season

to assemble:
cut curry puffs into 5″ in length and 5″in width,
run egg wash (with a brush)along the edges of the puff pastry and diagonal of the square puffs
cut the square puffs diagonally creating two equal triangles
using a tablespoon, scoop the ground beef mix and place in center of triangles
fold the triangle in half creating a smaller triangle
seal along the edges of the puffs
brush the top of the curry puffs with egg wash
season the top of curry puffs with salt and pepper
score the curry puff with 2 small dash on top of the puffs
season with salt and pepper
before baking, curry puffs must be refrigerated(better in the freezer for 10 minutes) before baking to ensure maximum puffiness !
bake at 350F for 20 -25 minutes until golden brown and crispy!

* ginger and garlic paste recipe:
separately blend ginger and garlic,
in a blender, add 1/2 cup of peeled and cut into coins ginger
add enough vegetable oil to cover,
blend until smoothe
repeat method with garlic




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