Curried Beef Puffs — Pate Choud Cari
As a child, one of my fondest memories is of my mother fussing in the kitchen for special occasions and dinner parties and making beef puffs for appetizers. My mother used to use the premade pastry puff shells and just a simple filling of sauteed beef, but I’ve spruced it up a bit to better suit my tastes. I think I did something right because these are one of my father’s favorite snacky snacks…he likes them even better than my mother’s version (shhhh! Sorry Mom!)
A very simple and fairly easy appetizer to prepare, I’ve traded in the preformed puff pastry shells for a sheet of puff pastry, cut to form a better puff pastry to filling proportion, and seasoned the filling with some onions and curry powder. You can certainly play around and be creative with your fillings and season it accordingly to your taste. Just make sure to keep the liquid down to a minimum as too wet of a filling will result in a soggy puff.
Curried Beef Puffs
As envisioned by TastyDesu
1 pound lean ground beef
1 small onion, chopped
1-2 garlic cloves, minced
2 tablespoons curry powder, or to taste (I like more)
Salt to taste
Pepperidge Farm pastry sheets (2 sheets to a box. 1 box makes 18 puffs)
1 teaspoon water
Sauté onion and garlic in oil until tender over medium heat, about 5 minutes. Add curry powder and sauté 1 minute. Add ground beef and brown. Add salt when beef is almost done and let cool to room temperature.
Thaw pastry sheets according to box directions. Beat egg and with 1 teaspoon of water to create egg wash. Set aside. Cut each pastry sheet into 9 squares. Lightly roll each square out to about 4″ by 4″. Fill each square with about 1 tablespoon of curried beef filling. Brush edges of pastry with a little egg wash. Fold the square into a triangle and press to seal. Very gently press edges with the tines of a fork to create a decorative pattern and further seal. Put triangles on pan and brush the top of each with a beaten egg. Bake at 400°F until golden brown.