A spicy dash of curry flavor features in these Curried Beef Pastries that taste just as good as anything from the local take out. Get the recipe now.

This Curry Beef Puff Pastry Recipe is easy to make and tastes great. It’s another family favorite from Wendy’s Kitchen Table.

Made in triangles, the best way to serve them is with a tasty Chutney Sauce. One thing’s for sure and that is you will never buy store bought again. This recipe is also perfect for party food.

via Wendy’s Kitchen Table

Curry Beef Puff Pastry Ingredients

  • 1 tablespoon olive oil
  • 1 small brown onion
  • 2 cloves garlic crushed
  • 500g (17.6 oz) beef mince
  • One large potato, peeled, finely diced
  • 1 carrot, peeled, finely diced
  • 2 teaspoons curry powder
  • quarter cup frozen peas
  • ¼ cup of frozen corn
  • 2/3 cup beef stock
  • 3 teaspoons cornflour
  • 1 tablespoon Worcester sauce
  • 1 Tbsp tomato sauce
  • One Tablespoon sweet chili sauce
  • 4 sheets reduced fat puff pastry
  • 1 egg, lightly beaten

via Wendy’s Kitchen Table

How To Make Curry Beef Puff Pastry Recipe

Heat oil in a non-stick frying pan over medium heat. Cook the onions and garlic, stirring for about 3 minutes or until softened.

Add the mince and curry powder; cook, stirring for about 5 minutes or until it has changed color. Stir in the potato, carrot, corn, and peas; cook, stirring, until the vegetables are just tender.

In a jug, combine the cornflour, beef stock, Worcester sauce, sweet chili sauce, and tomato sauce and whisk. Next, add to the mince.

Cook, stirring, for 5 minutes until thickened. Remove from heat and season with salt and pepper.

Preheat the oven to 180˚C (356F) / 160˚C (320F) fan-forced. Line 2 oven trays with baking paper.

Cut the pastry sheets in half diagonally. Divide the mince mixture between each pastry triangle.

Brush the edges lightly with a little of the egg. Fold the pastry over and seal edges with a fork. Brush pasties lightly with the egg and pierce a few small holes in the top.

Place on prepared trays. Bake for about 25 minutes or until golden and brown. Serve with chutney.

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