Curry Puff

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Curry Puff: A Savory Southeast Asian Delight

Are you ready to tantalize your taste buds with a truly unforgettable Southeast Asian snack? Look no further than the Curry Puff, a golden, crescent-shaped pastry filled with a rich and flavorful curry filling. This beloved treat is a staple across Singapore, Malaysia, Thailand, and beyond, offering a delightful blend of textures and aromas that will leave you craving more.

The magic of the Curry Puff lies in its perfectly balanced composition. A flaky, buttery pastry shell encases a savory filling, typically consisting of curried potatoes, chicken (or other meats), onions, and a medley of aromatic spices. The curry powder itself is often a carefully guarded family recipe, contributing to the unique character of each Curry Puff you encounter. Some variations may also include a hard-boiled egg quarter for added richness and texture.

The preparation of Curry Puffs is a labor of love. The pastry dough is meticulously layered to achieve its signature flakiness, and the curry filling is simmered to perfection, allowing the flavors to meld together harmoniously. The filled pastries are then carefully sealed and either baked or deep-fried to a beautiful golden brown.

Whether enjoyed as a quick snack, a delicious appetizer, or a satisfying meal on the go, the Curry Puff is a versatile treat that appeals to all ages. Its portable nature makes it a popular choice for picnics, parties, and lunchboxes. Pair it with a cup of Teh Tarik (pulled tea) or a refreshing iced coffee for the ultimate Southeast Asian culinary experience.

So, next time you’re seeking a savory and satisfying snack, be sure to give the Curry Puff a try. You won’t be disappointed! This unassuming pastry is a testament to the vibrant and diverse culinary landscape of Southeast Asia, and a delightful adventure for your palate.

Curry Puff Ingredients

Oil for deep fryOUTER :300 gr APF75 gr sunflower oil35 gr Cold butter85-100 ml cold water1 tbsp sugar1 tsp saltINNER :130 APF40 gr sunflower oilFILLING :300 gr chicken breast3 cups diced potatoes1 onion, sliced4 garlic cloves, minced4 hard boil eggs, cut into 8 pieces each1/2 cup chicken broth2 tbsp oilSeasoning (premixed) :1/2 tsp pepper2 tsp Chili powder1 1/2 tbsp curry powder1 tsp chicken stock powder1 tsp Turmeric powder1-2 tbsp Soy sauce1 1/2 tsp salt2 tsp Sugar

Steps

FILLING1 Boil diced potato until tender2 Heat oil in a pan, sauté onion and garlic, add chicken and cook until brown3 Add potatoes, seasonings and chicken broth, cook until the mixture is a little mushyOUTER1 Mix APF, salt and sugar2 Mix in cold butter with your hand until combine3 Add in oil gradually, while mixing4 Add cold water gradually until dough comes together and not sticky, knead 5-10 mins Cover with plastic wrap Set for 1 hr5 Cut dough into 8 equal pieces, form them into ballsINNER1 Add APF in a bowl, gradually add oil while mixing until it comes together, form it into a ball Cover with plastic wrap, set for 1 hr2 Cut the dough into 8 equal pieces,form into ballsTake an outer dough and flatten, place an inner dough in the center of the flatten outer layer and wrap it up, roll into a ball Do the rest, let it rest for 1 hrTake one ball, use a rolling pin, roll and flatten the dough into 15cm long rectangular and 1/2cm in thickness roll it up with your fingers to create layersThen rotate dough 90 degree, roll to flatten again to 30-35cm long rectangle Use finger to roll it up again Cut each rolled dough into 4 equal piecesTake a cut dough and roll into a circle about 13-14cm in diameter, place a piece of sliced egg and 1-2 tbsp filling mixture in the middle Fold the dough into half to create a half circle and then seal the edge with pinching and folding up techniqueHeat oil in a pan, over medium heat Put a few pieces of curry puff in a colander stainer/basket, fry them by lift and lower them into the oil for several times to create layers,then deep fry them until golden 1 min Drain onto wire rack