Curry Puff

Download Image

Jump to Recipe

Curry Puff: A Savory Southeast Asian Delight

Craving a taste of Southeast Asia? Look no further than the humble yet irresistible Curry Puff! This baked or deep-fried pastry is a beloved snack found throughout Malaysia, Singapore, Thailand, and beyond. It’s the perfect combination of flaky crust and savory filling, making it a satisfying treat any time of day.

At its heart, the Curry Puff boasts a spiced filling, typically featuring curried chicken and potatoes. The curry powder lends its warmth and complexity, while diced potatoes provide a hearty texture. Some variations might include vegetables like carrots and peas, or even hard-boiled eggs for added richness. Beef and sardine fillings are also popular regional variations.

The magic of the Curry Puff also lies in its pastry. The crust can range from a light and flaky puff pastry to a more dense and crumbly shortcrust, each offering a unique mouthfeel. Regardless of the style, the pastry is carefully shaped into a half-moon or crescent before being sealed and baked or fried to golden perfection.

The deep-fried version boasts a crisp, blistered surface, while the baked version provides a slightly healthier option with a delicate flakiness. Each bite delivers a burst of warm, savory curry flavor, making it a truly addictive snack.

More than just a snack, the Curry Puff represents a blend of cultures and culinary traditions. Often enjoyed with a cup of tea or coffee, it’s a staple at hawker stalls, bakeries, and even homemade kitchens across Southeast Asia. Whether you’re a seasoned foodie or simply looking for a delicious and affordable snack, the Curry Puff is sure to tantalize your taste buds and leave you wanting more.

filling ingredients

350 gr Chicken fillet, coarsely chopped150 gr Carrot, diced & boiled100 gr green beans, thinly sliced & boiled1/2 clove chopped Onion2 cloves finely chopped garlic1.5 tbsp Curry Powder1/2 tsp chili powder1 tsp Mushroom broth1/2 tsp ground pepper1/2 tsp Sugar1/2 tsp Salt50 ml of boiled waterCooking oil

steps to make

1. Heat a little oil, saute garlic & Bombay until fragrant2. Add chicken, stir until it changes color. Add carrots & chickpeas, mix well3. Add curry powder & chili powder, pepper, sugar, salt, mushroom broth & water, mix well. Taste correction. Cook until the spices absorb & dry. Lift

crust

*crust ingredients A*250 gr medium protein flour1 tbsp Sugar1/2 tsp Salt50 gr Margarine120 ml Water*crust ingredients B*150 gr medium protein flour50 gr white butter40 gr Margarine

steps to make

1. ingredients A: mix ingredients. dry & margarine, stir. Gradually add water while kneading until smooth. Round, wrap in plastic. Let stand 15 min2. Ingredients B: mix all ingredients, stir until smooth (no need to knead). Plastic wrap & let stand 15min3. Divide the dough A & B into 4 parts, round. Take 1 dough A, roll it flat, add dough B on top, wrap it tightly. Cover with plastic & let stand 30min4. Take 1 round dough, roll it thin lengthwise, roll it. Rotate the direction (which rolls with holes upwards), roll thinly lengthwise (longer than the first roll). Roll & compact it, do it until it’s done. Cut each roll of dough into 6 pieces (total 24 rolls), cover5. Round shape: take 1 roll, cut into 2 & each flat round. Give the filling, cover with one other part, seal the edges & twist.Pastel form: take 1 roll & flatten. Fill it, fold it in a half circle. Tighten the edges & twist6. Heat some oil over low heat. Add Curry Puff, fry until evenly cooked. Lift, drain