A delightful twist on a classic beef curry, encased in flaky puff pastry.
Cook the ground beef with diced onion in a frying pan until browned. Drain excess fat.
Ensure the beef is fully cooked and the onions are soft for a flavorful base.
Add curry paste to the pan and cook for 2 minutes, stirring constantly.
Cooking the curry paste enhances its aroma and flavor.
Stir in coconut milk, brown sugar, and lime juice. Mix until smooth.
Taste the sauce and adjust sweetness or acidity as needed.
Add diced potatoes and carrots to the pan. Simmer until tender, about 20 minutes.
Cut the vegetables into small, even pieces for quicker cooking.
Mix in the cooked beef and chopped cilantro. Chill the mixture for 20 minutes.
Chilling the filling makes it easier to handle when assembling the pockets.
Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets on a floured surface.
Keep the pastry cold to ensure it puffs up nicely during baking.
Cut the pastry into squares and place a portion of the filling in the center of each.
Don't overfill the pockets to prevent leakage during baking.
Fold the pastry over the filling and seal the edges. Brush with egg wash.
Use a fork to crimp the edges for a decorative touch.
Bake the pockets on a baking sheet for 20 minutes or until golden brown.
Rotate the baking sheet halfway through for even browning.
Serve warm with a sprinkle of fresh cilantro on top.
Pair with a side salad or dipping sauce for a complete meal.
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