Beef Puffs Recipe – Crispy Outside, Juicy Inside

| Posted on |

Jump to Recipe Print Recipe

Learn how to make the perfect Beef Pasty (Baked Pastry Puff) at home! In this video, I’m sharing my secrets for achieving that irresistibly flaky, golden-brown crust and a savory, juicy beef filling that’s packed with flavor.

Whether you call them meat pies, pasties, or curry puffs, this recipe is a must-try for any snack lover. They are perfect for afternoon tea, lunch boxes, or even as a party appetizer. I’ll walk you through the step-by-step process of folding and baking these treats to perfection without any fuss.

To make this healthier baked puff, click on the video tutorial and print out the recipe below.

Please click image below to view Video Tutorial:

YouTube Link: https://youtu.be/yeo4xC6Hqj8

https://youtu.be/yeo4xC6Hqj8

Print Pin

Beef Pasty (Baked Pastry Puff)

Course Snack
Cuisine Western
Author Shiokman Eddie

Ingredients

PASTRY

  • 500 g plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 Tbsp sugar
  • 250 g unsalted butter
  • 2 whole eggs
  • 4 Tbsp ice water
  • 1 whole egg for egg wash

BEEF AND VEGETABLES FILLING:

  • ½ kg large onions
  • 6 cloves garlic
  • 3 medium size carrots diced
  • 2 stalks of celery sliced
  • 1 tsp salt and 1 ½ tsp black pepper to taste
  • 2 Tbsp cooking oil
  • 1 kg ground beef
  • 4 cloves chopped garlic
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • 1 Tbsp worcestershire sauce
  • 1 Tbsp chinese rice wine
  • 1 cube beef stock
  • 1 Tbsp cornstarch

Instructions

PREPARATION OF PASTRY

  • Put 500g plain flour in a mixing bowl
  • Add 1 tsp baking powder, ½ tsp salt and 2 Tbsp sugar and mix well
  • Add 250g unsalted butter, which has been cut into small pieces
  • Rub butter into the flour until it resembles coarse breadcrumbs
  • Beat 2 whole eggs and add to the flour and butter mixture and mix well
  • Add 4 Tbsp iced water one at a time and knead gently
  • Knead until all the ingredients come together to form a smooth dough
  • Divide into 2 portions and refrigerate in plastic bags for at least 1 hour before use

PREPARATION OF BEEF AND VEGETABLES FILLING:

  • Fry 1/2 kg chopped large onions until soft
  • Add 6 cloves of chopped garlic and mix well
  • Add 3 medium size diced carrots and mix well
  • Add 2 stalks of sliced celery and mix all the ingredients well
  • Add 1 tsp salt and 1 1/2 tsp black pepper and mix well
  • Remove cooked vegetables from wok and set aside
  • Add 2 Tbsp cooking oil to the same wok
  • Add 1 kg ground beef and slowly break it apart
  • Cook the ground beef until it is no longer pink
  • Add 4 cloves of chopped garlic and mix well
  • Add 1 tsp of dried oregano and 1 tsp salt to minced beef
  • Add 1 tsp of dried basil and rosemary each
  • Add 1 Tbsp of worcestershire sauce and mix well
  • Add 1 Tbsp chinese rice wine and mix well
  • Add 1 cube beef stock mixed with some water and mix thoroughly
  • Pour the cooked mixed vegetables and mix well
  • Add 1 Tbsp cornstarch dissolved in water
  • Stir well until the beef and vegetable mixture thickens

MAKING THE PASTY:

  • Roll a piece of pastry flat
  • Cut out a circle with a 15 cm round cutter
  • Place a tablespoonful of the beef and vegetables filling in the centre of the pastry
  • Fold the pastry into a semi-circle to cover the filling
  • Fold the joined edge together until it is completely sealed
  • Arrange on a baking tray and apply egg wash on the pasty
  • Bake in a pre-heated oven at 180 C for about 20 mins or until golden brown
Scroll to Top