Beef and Basil Potato Puffs

The spice is right in these tasty little bites that are great as a snack with drinks
By Nancy Lam
Beef and Basil Potato Puffs
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 250 g plain flour
  • 2 pinches of salt
  • 50 g butter
  • juice of ½ lemon
  • 1 egg white
  • olive oil, for frying

For the filling:

  • 1 tbsp olive oil
  • 2 shallots, diced
  • 1 clove garlic, finely chopped
  • 250 g minced beef
  • 1 tbsp fish sauce
  • 2 tsp oyster sauce
  • 1 red pepper, diced
  • 2 stalks of Thai basil
  • 100 g potatoes, cut into cubes and lightly cooked


1. To make the dough, sieve the flour and salt together. Rub in the butter until the mixture forms fine breadcrumbs, and then stir in the lemon juice and egg yolk. Add enough water to make a dough, knead briefly until smooth and leave the dough to rest for 15 minutes.

2. To make the filling, heat the oil in a frying pan over a high heat, add the shallots and garlic and fry for 10 seconds. Add the beef and stir well. Add the basil, fish and oyster sauces and the diced pepper. Mix well and stir in the potatoes. Leave the mixture to cool.

3. Meanwhile, roll out the dough and cut into small circles.

4. Place a small spoonful of filling into the centre of each circle.

5. Brush the edges of each circle with a little egg white and fold over to make semi-circles. Press to seal.

6. Heat the oil in a frying pan or wok and fry until golden brown. Drain on kitchen paper and serve immediately.

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