Curry Puff Recipe

Malaysian Curry Puffs. Crispy and flakey on the outside, and savory curried potatoes and chicken and onions inside. A delicious and well-loved dessert with well-founded reasons! Curry puffs are typically discovered within South East Asia.

While I was in Malaysia, I remember eating one of these, and it was so delicious my eyes almost went to the back of my head. It was that good.

Since then, I’ve wished to create my version from scratch, but as you’ve probably guessed, curry puffs take time and energy because you have the dough to be rolled out one at a time and fold carefully to close and pleat the edges to ensure that the filling doesn’t get spilled out.

It’s worth it! You can also freeze them (if they last longer than one day!) If you ever want to reheat them, you can do so in the oven or a toaster oven.

PRETTY SIMPLE TO MAKE

Both the dough and filling are relatively easy to prepare! To make the recipe, I used my Malaysian chicken curry dish; the filling has just seven ingredients, and one ingredient is a coloring option (turmeric). All you need to do is cut and peel your potatoes and fry them with some diced onions and minced chicken legs. After that, sprinkle the curry spice, bay leaf salt, and turmeric! That’s it.

Making the dough into rolls and wrapping each piece takes time, but it’s relaxing.

HOW TO FOLD CURRY PUFF

The wrapper is folded over the filling. Cover the edges with a sealant.

With the point on your fingers, you can fold in the edges while moving from left to right. Tuck closer in the same direction as the fold you made for small wrinkles.

HOW LONG CAN YOU KEEP CURRY PUFF

It can be kept for 4-5 days in the refrigerator. If you can freeze them for storage, they should last around two weeks in a container or bag.

CAN CURRY PUFF BE KEPT OVERNIGHT

Yes, it is possible. However, I’d suggest storing it in the fridge for a few days since my recipe contains chicken. On the day you want to serve it, cook it by baking it in an oven or a toaster oven.

WHERE ARE CURRY PUFFS FROM

They come originally from South East Asia. Malaysia, Singapore, Thailand, and Brunei each have their unique version.

FOR THIS RECIPE

You’ll require the following ingredients to make the recipe I have for my Malaysian Curry puff pastry

3 cups cooking vegetable oil

Malaysian curry puff fillings:

150 grams of chicken thigh cut finely

430 grams of potatoes peeled and diced

1/2 cooking onion, diced

Four teaspoons of Curry powder

One teaspoon of turmeric powder

1/2 teaspoon salt

Two bay leaves

Malaysian pastry dough made of curry

3 1/2 cups of flour

One teaspoon salt

1 1/4 cups of water

1/3 cup and three tablespoons hot oil