Beefy Curry Bites

Updated: Nov 17, 2019


I recently had the opportunity to meet one of my favorite foodies in person. When I did he gifted me with some goodies. One of the items was a box of 3 Min. Curry he had received from Ottogi America. While this product was intended to enjoy with rice just after heating for a few minutes, I decided to create a fun appetizer instead. Since the blend has a beef base, I added it to sauteed ground beef, added a bit of madras curry and baked the mixture in mini pie crusts. Once they came out of the oven, I topped them with a dollop of Greek yogurt and garnished them with scallions and shredded carrots. They look fantastic and taste great. I only had the opportunity to sample some of the fillings since my husband and son, Ethan, devoured all of them. I'll take that as a good sign.


Ingredients for Beefy Curry Bites:

yields 12 mini bites


1 package of Ottogi 3 Min. Curry, prepared according to package instructions

3/4 pound ground beef

1 refrigerator pie crust, I used Pillsbury

3/4 teaspoon Madras Curry

1/2 cup Greek yogurt

2 tablespoons thinly sliced scallions

2 tablespoons shredded carrots


You will also need round stainless steel cutters and a 12 cup mini cupcake pan.


Time-Saving Tip: Prepare the meat mixture a few hours in advance and refrigerate; remove from the refrigerator 30 minutes before baking. Cut the pie crust in 12 pieces and insert it in muffin tin an hour in advance.


Let's see what we need.


We're ready to cook.


Cook the curry according to the package directions. Just open the box and pull out the pouch and place the bag in a pot of boiling water and cook for 3 minutes. Remove the bag and cut it open. I used a pair of scissors, but you don't even need one. Then pour the curry into a bowl; set aside.


Remove one pie crust from the refrigerator and let it come to room temperature for about 15 minutes before proceeding. Gently unroll the crust, with a ring that is slightly larger than the cupcake holder cut 12 circles. Gently press each one into a holder.


Saute the meat in a non-stick pan until it is no longer pink. Strain the meat and return the beef to the pan. Pour in the curry and combine well; let the mixture cool.


Once the mixture has cooled, add it to the pie crusts doing your best to divide it equally. I had a few extra tablespoons of filling, so I ate it. Transfer the pan to a preheated 325-degree oven and bake until the crust is golden, this should take about 25 minutes. Once cooked, let cool a few minutes and then top with yogurt ad garnish with scallion and carrots.


They're ready! Beefy Curry Bites are delicious and look great, too. They're perfect appetizers for the holiday season, and the curry is an unexpected flavor. Give it a try, and I know you'll love it.


Enjoy!


Beefy Curry Bites:

yields 12 mini bites

  • 1 package of Ottogi 3 Min. Curry, prepared according to package instructions

  • 3/4 pound ground beef

  • 1 refrigerator pie crust, I used Pillsbury

  • 3/4 teaspoon Madras Curry

  • 1/2 cup Greek yogurt

  • 2 tablespoons thinly sliced scallions

  • 2 tablespoons shredded carrots

  • You will also need round stainless steel cutters and a 12 cup mini cupcake pan.

  • Cook the curry according to the package directions. Just open the box and pull out the pouch and place the bag in a pot of boiling water and cook for 3 minutes. Remove the bag and cut it open. I used a pair of scissors, but you don't even need one. Then pour the curry into a bowl; set aside.

  • Remove one pie crust from the refrigerator and let it come to room temperature for about 15 minutes before proceeding. Gently unroll the crust, with a ring that is slightly larger than the cupcake holder cut 12 circles. Gently press each one into a holder.

  • Saute the meat in a non-stick pan until it is no longer pink. Strain the meat and return the beef to the pan. Pour in the curry and combine well; let the mixture cool.

  • Once the mixture has cooled, add it to the pie crusts doing your best to divide it equally. I had a few extra tablespoons of filling, so I ate it. Transfer the pan to a preheated 325-degree oven and bake until the crust is golden, this should take about 25 minutes. Once cooked, let cool a few minutes and then top with yogurt ad garnish with scallion and carrots.

  • Time-Saving Tip: Prepare the meat mixture a few hours in advance and refrigerate; remove from the refrigerator 30 minutes before baking. Cut the pie crust in 12 pieces and insert it in muffin tin an hour in advance.


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