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Recipe: Curry Puffs

A Far Eastern version of a Cornish Pasty, feel free to use chicken in place of beef. You will need an 8cm cutter for the pastry or larger if you wish. This recipe uses short crust pastry but you can use puff pastry as a substitute if you wish, don't overfill and seal the edges tightly. Great for parties and picnics.


454g minced beef or chicken
2 tbsp Wing Yip Curry Concentrate
1 cup water
1 medium onion (finely chopped)
1 green chilli (sliced) (optional)
1 large or 2 medium potatoes (small dice)
1 packet (2 blocks) short crust pastry
1 stick cinnamon
5 cloves
3 cardamoms
3 tbsp vegetable oil

Cooking Method

Makes 25-30

Heat oil in a pan or wok and drop cinnamon, cloves and cardamom into the hot oil.

Add chopped onion and saute until onion starts to caramelise.

Then add curry paste and saute for 5 minutes, adding water a tablespoon at a time to stop paste from sticking.

Add minced beef or chicken and continue to stir until meat is sealed.

Add water, cover and cook curry over medium heat for 20 minutes.

Stir from time to time and keep adding water half cupful at a time if curry is too dry.

When meat is half cooked add diced potatoes and green chilli and stir well.

Cover and continue cooking for further 15 minutes or until potatoes are cooked. Season to taste.

The consistency of curry should be tacky but not dry. If it not, turn up heat and cook with lid off until extra water has evaporated.

Skim off oil and allow curry to cool.

Roll out pastry on a floured surface and cut rounds.

Fill pastry with spoonful of curry mixture, run water round half, fold over and seal. Crimp pastry with a fork or fingers.

Place curry puffs on a floured tray.

Cook in a medium oven for approximately 20 minutes until cooked.