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Curry Beef Triangles

Curry Beef Triangles. Based upon a favourite Chinese restaurant appetizer, I bake these instead of frying and turn them into party finger food. 

Curry Beef Triangles stacked on a white plate with one cut open to reveal filling

Curry Beef Triangles

Our favourite Chinese restaurant here in St. John’s makes a fried version of this recipe. This is not their recipe however, it is just my best guess for the ingredients and amounts, to replicate their flavour.

My son and I love these in particular. We always seem to be reaching for the last one left from our order. He is younger and quicker, so he mostly wins. 🙂

We always order these every time. The flavour is not spicy hot, just lightly fragrantly spiced with simple yellow curry powder.

Other than a little ginger and salt and pepper that’s it.

The carrot adds a little sweetness and moisture to keep the ground beef from drying out. I tend to use leaner ground beef that I grind myself, so the added moisture is often needed.

Coarse Ground Beef Chuck Blade Roast

Coarse Ground Beef Chuck/Blade Roast

If you are using fattier beef, you can cut back on the carrot if you like. I do find the mild sweetness does balance the flavour better though.

Party Perfect

Curry Beef Triangles is a one of my go-to recipes for a tasty finger food when entertaining guests at my house. Besides being easy to make and so delicious, they can be made in advance and simply popped into the oven when needed.

That’s particularly useful during the Holiday party season. I love things that you can prepare in advance when having friends in for sips and nibbles.

One of the reasons of course, is that I don’t like reheating hors d’oeuvres or small finger foods. Their small size makes it easier to dry out, so I prefer to serve them fresh from the oven when I can.

I’ve also been thinking that a larger version of this, perhaps served with a Cucumber Curry Raita like I use as a dip in my recipe for Curry Chicken Stuffed Wontons.

Curry Chicken Stuffed Wontons on a white plate with dip

Curry Chicken Stuffed Wontons with Curry Cucumber Raita Dip.

might just make a nice dinner party idea as an appetizer or even min course with rice and steamed vegetables.

I must give that a try soon.

If you are looking for more Holiday party food ideas, be sure to check out this delicious collection of party finger foods.

Best Finger Foods for Holiday Parties photo collage with title text for Pinterest

 

Like this Curry Beef Triangles Recipe? 

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Curry Beef Triangles photo with title text for Pinterest

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Curry Beef Triangles stacked on a white plate with one cut open to reveal filling
Yield: 36 approximately

Curry Beef Triangles

Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes

Curry Beef Triangles . Based upon a favourite Chinese restaurant appetizer, I bake these instead of frying and turn them into party finger food. 

Ingredients

  • 1 pkg (1 lb) frozen phyllo pastry. thawed
  • 1/2 cup melted butter

For the Curry Beef Filling

  • 1 1/2 pounds extra lean ground beef
  • 1/2 tsp salt
  • 1 tbsp yellow curry powder (more or less to taste)
  • 1/2 tsp ground black pepper
  • 1/2 cup finely grated carrot
  • 1 beaten egg

Instructions

  1. Combine all of the ingredients for the filling and mix together well until all of the ingredients are evenly distributed Treat it as if you were making a meatloaf or meatball mixture.
  2. To assemble the triangles, cut sheets of phyllo into roughly 6 x 8 inch rectangles, or a size that works well with the size of sheets you are using.
  3. Using 3 of these sheets, stack them together, first brushing melted butter between the layers. (Note: I like the pastry on the thicker side but you can use 2 of the 6x8 rectangles of pastry to make a crispier pastry if you like. I most often do that when I have guests.)
  4. At the shorter end of the pastry, spoon a couple of tablespoons of the filling near the center edge of the pastry.
  5. Fold the two opposite edges of the phyllo to meet at the center, covering the filling.
  6. Begin rolling/folding the phyllo in a triangular shape with the filling at the center. Place the seam at the final fold on the bottom. 
  7. Bake for 20- 25 minutes at 350 degrees F until golden brown. Let sit for 10 minutes before serving.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

36

Serving Size

1

Amount Per Serving Calories 112Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 36mgSodium 123mgCarbohydrates 6gFiber 0gSugar 2gProtein 7g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Carole

Saturday 19th of May 2012

It's great that you linked in. I agree about Mr Linky not making it clear about what can go in the name box. Don't worry I have now put the recipe title in for you. Have a great week.PS Next week the ingredient is apples

Anonymous

Thursday 29th of December 2011

I need pictures or a video of how you fold these up. They sound great though, but I want them to be pretty like yours...lol

Jo

Monday 21st of November 2011

Hi there,

I'd like to introduce to you a new website www.foodepix.com that we havejust recently launched. Foodepix is a photo gallery of delicious and mouthwatering food.

We've seen your blog and we love your pictures and recipes. We would loveto invite you to register with foodepix.com and upload your images.

Hope to see you there. :)

Thanks.

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