Curry Beef Pockets

Ingredients

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons curry powder 2 tablespoons curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup beef broth 1 cup beef broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 package of store-bought puff pastry sheets 1 package of store-bought puff pastry sheets
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion becomes translucent.
2. 2.
   Add the sliced beef to the pan and cook until browned on all sides.
3. 3.
   In a small bowl, combine the curry powder, turmeric powder, cumin powder, coriander powder, paprika, salt, and black pepper. Mix well.
4. 4.
   Sprinkle the spice mixture over the beef and stir to coat evenly.
5. 5.
   Pour in the beef broth, soy sauce, and oyster sauce. Stir to combine.
6. 6.
   Reduce the heat to low, cover the pan, and simmer for 30 minutes, or until the beef is tender.
7. 7.
   Stir in the cornstarch mixture and cook for an additional 2-3 minutes, until the sauce thickens. Remove from heat and let the filling cool.
8. 8.
   Preheat the oven to 200°C (400°F).
9. 9.
   Roll out the puff pastry sheets on a lightly floured surface. Cut the pastry into squares or rectangles, depending on your desired pocket size.
10. 10.
    Spoon a generous amount of the cooled beef filling onto one half of each pastry square. Fold the other half over the filling to create a pocket shape. Press the edges firmly to seal.
11. 11.
    Place the filled pockets on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.
12. 12.
    Bake in the preheated oven for 15-20 minutes, or until the pastry is puffed and golden brown.
13. 13.
    Remove from the oven and let the Curry Beef Pockets cool slightly before serving.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry sheets are thawed according to the package instructions before using. This will make it easier to work with and achieve a flaky texture.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a finely chopped chili pepper to the beef filling.
• Experiment with different shapes for the pockets, such as triangles or half-moons, to add variety to your presentation.
• Serve the Curry Beef Pockets with a side of tangy mango chutney or a cooling cucumber raita for a delightful flavor contrast.
• If you prefer a vegetarian version, substitute the beef with diced potatoes or mixed vegetables for a delicious curry vegetable pocket.
• Freeze any leftover Curry Beef Pockets for a quick and convenient meal option in the future.

Serving advice

Serve the Curry Beef Pockets hot as an appetizer, snack, or main course. They can be enjoyed on their own or paired with a side dish or dipping sauce of your choice.

Presentation advice

Arrange the Curry Beef Pockets on a platter, garnished with fresh cilantro leaves or a sprinkle of sesame seeds for an attractive presentation. Serve them alongside a small bowl of soy sauce or sweet chili sauce for dipping.