Curry beef turnover
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| Type | Hong Kong pastry | ||||||||||
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| Place of origin | Hong Kong | ||||||||||
| Main ingredients | Curry beef | ||||||||||
| Other information | |||||||||||
| Chinese name | |||||||||||
| Chinese | 1. 咖喱酥 2. 咖喱酥餃 3. 咖喱角 | ||||||||||
| Jyutping | kaa1 lei1 sou1 | ||||||||||
| Hanyu Pinyin | gā lí sū | ||||||||||
| Literal meaning | 1. Curry Puff 2. Curry Jiaozi 3. Curry Triangle | ||||||||||
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A curry beef turnover or curry puff is a type of Chinese pastry.[1][2][3]
The pastry is shaped in a half-moon crescent. It has curry beef filling in the center and is also crunchy on the outside.[3] The outer shell is crispy and flaky.[1] It is one of the standard pastries in Hong Kong. They are also available in Chinese bakeries.[1]
See also
[edit]- Curry puff, Southeast Asian pastry
- Samosa
- Crab rangoon
- List of pastries
References
[edit]- ^ a b c Phillips, Carolyn (2016). The Dim Sum Field Guide: A Taxonomy of Dumplings, Buns, Meats, Sweets, and Other Specialties of the Chinese Teahouse. Clarkson Potter/Ten Speed. pp. 74–75. ISBN 9781607749578. Retrieved 9 November 2021.
- ^ "咖喱酥饺". chinabaike.com. Archived from the original on 6 May 2012. Retrieved 5 September 2012.
- ^ a b hiyoungmoon (2012-03-02). "咖喱酥饺". meishichina.com. Retrieved 5 September 2012.
