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Indian Lamb Curry Puffs: quick, delicious and crispy puffs stuffed with a spicy curried lamb -vegetable mix. Also known as ‘Lamb Curry Hand Pies’, these are perfect for Parties.
SuperBowl is just around the corner (Finale is on Feb 3rd) and we have 2 games lined up for this Sunday along with my MOST Requested Indian Lamb Curry Puffs !!!
Seriously, felt like a drumroll in the background whenever I take this name as the anticipation of the game along with this meaty puff is Incredible in the house.
Now, the curry puffs or hand pies (whatever you call them), were a typical Sunday brunch menu thing while growing up in India.
I used to look forward to that 10 minutes walk (with Dad) to our favorite bakery and you could literally smell the savory-sweet baked goods aromas all through the street.
As we were a local and frequent visitor, the baker knew us very well, he would literally start preparing the package as soon as he could see us on the streets.
These Indian Lamb Curry Puffs were literally the center of attraction of not only our Sunday brunch but also gamedays (mostly Cricket that time) or any big or small party at home.
Those were the days that not many houses had ovens and most of these goods were brought from bakery. So when mom got her first oven (yes we had many after that), guess what was tried 😉
The baker (old Anglo-Indian gentlemen), was kind enough to give us the recipe and since then, mom has been making these ‘Curry Puffs’ at home!
I’ve seen the whole process so many time, that I can literally make them even in my sleep (okay kidding, but who knows 😉
So, when I moved to USA, I remember, making them for our First SuperBowl party and you guy’s everyone has been hooked on them since then (more than decades now).
The recipe is extremely simple and absolutely customizable as per the availability of products/choice.
At times, I would make the ‘Puff’ dough at home but most of the time, I take the slight ‘Semi-Homemade’ route and use ‘Flakey Biscuit Dough’ (the only key ingredient except lamb).
The Flakey Biscuit Dough gives it that flakey, golden puff on the outside and crispy too.
But, incase you don’t have the flakey dough, use any pizza dough and cut it slightly thick (thin dough would result in cracked puffs).
Once you have the dough, the stuffing gets ready in 15 minutes.
Then it’s all about stuffing, sealing and baking the Hand-pies / Puff to golden perfection.
You can keep the stuffing in an air-tight jar in the fridge for upto a week.
Keep the dough in the freezer and thaw a night before.
Once the Indian Lamb Curry Puffs are ready, they can stay in the fridge for 2 days. Simply crisp up in the oven before serving again.
(Do-NOT Microwave the Puffs as that makes them extremely soggy)
Tried Our Recipe – AWESOME!!!
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Pre-heat the oven to 375F