How to Make Curry Beef Patties with Handmade Rough Puff Pastry

You already know how much I love my rough puff pastry. It’s crumbly and flaky and makes for the best wrapper for a delicious filling. Spicy curried beef and veggies stuffed in a buttery pocket is what dreams are made of if you ask me!

The pastry recipe uses my standard method. The main difference is the addition of spices and the milk being swapped for buttermilk. I realized that 1 hour of chilling between folds may not be necessary, so to cut down on preparation time I’ve reduced it to 45 minutes, and it works just fine. If you want to use milk instead of buttermilk, then you will only need only 95g.

The filling is quite spicy thanks to the scotch bonnets. If you are not a bit of a chili head, then I would strongly suggest using less or swapping for another type of chili. You can prepare the dough and the filling 1 or 2 days ahead of shaping and baking if you like.

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