Curry Beef Triangles

  • Ready in: 60 minutes
  • Serves: 4
  • Complexity: very easy
  • kcal: 256
Curry Beef Triangles


  • rice bran oil
  • 350 g beef mince
  • 1 small onion, chopped
  • 1 garlic clove, crushed
  • 1½ tsp curry powder
  • ¼ cup frozen peas
  • 1 tsp cornflour
  • 8 sheets filo pastry
  • natural yoghurt, to serve
  • SIDS SALT & PEPPER to taste


  1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
    Heat a little olive oil in a large non-stick frying pan over high heat. Add the mince,
     and onion then cook for 2-3 minutes or until browned. Add the garlic, curry powder and cook for another minute.
    Stir through the peas and cup water. Simmer for 2-3 minutes on high until liquid has reduced.
    Combine the cornflour with 1 tablespoon water. Add to pan along with
    SIDS SALT & PEPPER. Cook for another 1-2 minutes until mince mixture has thickened, then transfer to a small bowl and refrigerate until cold.
    Take four sheets of the filo pastry, place on a flat work surface and spray each sheet lightly with oil spray. Stack the sheets on top of each other. With the longest side facing you slice the stack into 5 strips. Repeat with remaining sheets of pastry.
    Place 1 heaped tablespoon mince mixture in the top left corner of one of the strips and fold diagonally to form a triangle. Continue folding over and over to form a triangle. Trim any excess pastry. Repeat with remaining filo strips and mince mixture.

    Spray each triangle with oil spray, place on the prepared baking tray and cook for 12-15 minutes until golden and crisp. Serve with natural yoghurt.
    Hint: As you make one triangle at a time, cover any filo pastry you are not using with a clean tea-towel or plastic wrap as it dries out very quickly.
    HistoryDishes of highly spiced meat are thought to have originated in pre-historic times among the inhabitants of the Indus Valley Civilization.Archaeological evidence dating to 2600 BC from Mohenjo-daro suggests the use of mortar and pestle to pound spices including mustard, fennel, cumin and tamarind pods with which they flavoured food. Such dishes are also recorded during the Vedic Period of Indian history, roughly 1700 to 500 BC. Spiced dishes in the Indian style were apparently carried eastward to Burma, Thailand and China by Buddhist monks in the 7th century then carried southwards to Indonesia, The Philippines and elsewhere by coastal traders at about the same time. The establishment of the Mughal Empire, beginning in the early 16th century, transformed much of older Indian cuisine, especially in the north. Another influence was the establishment of the Portuguese trading centre in Goa in 1510, resulting in the first introduction of the chilli pepper to India, as a byproduct of the Columbian Exchange. From the mid-19th century, curry has been increasingly popular in Great Britain. During the 19th century, curry was also carried to the Caribbean by Indian indentured workers in the British sugar industry. Since the mid-20th century, curries of many national styles have become popular far from their origins and increasingly become part of international fusion cuisine.