ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips HighlightsSkip to Content

Curry Beef Puffs

Bite into these flaky Curry Beef Puffs and savor the explosion of rich, savory flavors. Perfect as a party appetizer or a cozy snack, these golden parcels are sure to impress your taste buds.

Tasty Team
93% would make again
Curry Beef Puffs


for 12 puffs

  • 3 tablespoons olive oil
  • 1 large yellow onion, finely diced
  • 2 large cloves garlic, minced
  • 1 lb lean ground beef (455 g)
  • 2 tablespoons McCormick® Curry Powder
  • ½ teaspoon Mccormick® ground cumin
  • ¼ teaspoon sugar
  • ¼ teaspoon McCormick® black pepper
  • 1 teaspoon kosher salt, plus more to taste
  • ⅔ cup beef broth (155 mL)
  • 1 tablespoon cornstarch
  • 2 sheets frozen puff pastry
  • 1 large egg
  • 1 tablespoon water
  • 12 sprigs fresh cilantro

Nutrition Info

  • Calories 221
  • Fat 11g
  • Carbs 12g
  • Fiber 1g
  • Sugar 1g
  • Protein 13g

Estimated values based on one serving size.


  1. 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.
  2. 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.
  3. Add the McCormick® Curry Powder, cumin, sugar, pepper, and salt. Stir until well combined, about 2 minutes more.
  4. 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.
  5. 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.
  6. Line 2 baking sheets with parchment paper.
  7. 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.
  8. Chill the curry puffs on the baking sheets in the refrigerator for 20 minutes to firm up the pastry.
  9. Arrange a rack in the center of the oven. Preheat the oven to 400°F (200°C).
  10. In a small bowl, whisk together the egg and water.
  11. 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.
  12. Let the puffs rest for 10 minutes, then top each with a sprig of cilantro before serving.
  13. Enjoy!
Curry Beef Puffs