Delicious Curry Puffs

 Delicious Curry Puffs: Crispy, Flaky, and Flavorful

Get ready to transport your taste buds straight to the heart of Southeast Asia with these incredibly satisfying Curry Puffs!

These are not just savory pastries; they are a perfect handheld snack, appetizer, or light meal. We're talking about a golden, flaky, and crispy shell wrapping a rich, aromatic filling of spiced potatoes, ground meat, and often, a touch of hard-boiled egg.

The contrast in texture—the shattering crust versus the soft, flavorful filling—is what makes these truly addictive. While the process may seem complex, we’ve broken it down into simple, easy-to-follow steps. This recipe delivers authentic flavor and that beautiful, layered pastry that makes every bite an experience.

Ready to bake? Let's make some curry puffs!

Recipe: Classic Curry Puffs (Karipap)

This recipe yields approximately 16 medium-sized curry puffs.

Ingredients

For the Dough (The Flaky Shell)

Item	Quantity	Description
All-Purpose Flour	3 cups
Salt	1/2 teaspoon
Cold Water	3/4 cup
Unsalted Butter	1/2 cup (1 stick)	Cold and cubed
Egg	1 large	Lightly beaten, for egg wash

For the Flavorful Filling

Item	Quantity	Description
Ground Chicken or Beef	1/2 lb	Or use extra potatoes for a vegetarian version
Potatoes	2 large	Diced into 1/4-inch cubes
Onion	1 medium	Finely chopped
Curry Powder	2 tablespoons	Use a rich, non-spicy variety
Turmeric Powder	1 teaspoon	For color and aroma
Sugar	1/2 teaspoon	To balance the spices
Salt and Pepper	To taste
Vegetable Oil	2 tablespoons	For cooking the filling
Water or Chicken Stock	1/4 cup
Hard-Boiled Eggs	2	Sliced (optional, for authentic texture)

Instructions

1. Prepare the Filling

1. In a large pan, heat the vegetable oil over medium-high heat. Add the chopped onion and cook until soft and translucent (about 3-5 minutes).

2. Add the ground meat (if using) and cook, breaking it up with a spoon, until it is no longer pink. Drain any excess oil.

3. Stir in the curry powder, turmeric, sugar, salt, and pepper. Cook for 1 minute until fragrant.

4. Add the diced potatoes and the water or stock. Bring to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender. If the mixture is dry, add a little more water.

5. Remove the lid and cook for a few more minutes until any remaining liquid has evaporated. The mixture should be dry enough to hold its shape. Set aside to cool completely.

2. Make the Dough

1. In a large bowl, whisk together the flour and salt.

2. Cut the cold butter into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs.

3. Gradually add the cold water, mixing until a shaggy dough forms. Do not overwork the dough.

4. Divide the dough into two equal portions, wrap each in plastic wrap, and chill in the refrigerator for 30 minutes.

3. Assemble the Curry Puffs

1. Take one chilled dough portion. On a lightly floured surface, roll it out thinly (about 1/8-inch thick).

2. Using a round cookie cutter or a small bowl (about 3.5 to 4 inches in diameter), cut out circles of dough. Reroll the scraps to use them all.

3. Place a spoonful of the cooled filling mixture in the center of each dough circle. If using, place a slice of hard-boiled egg on top of the filling.

4. Fold the dough over to form a half-moon shape. Pinch the edges to seal and then crimp the edges tightly using a fork or your fingers to create a decorative seal.

4. Bake (or Fry) the Puffs

For Baking:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Place the curry puffs on the baking sheet. Brush the tops with the lightly beaten egg wash.

3. Bake for 20-25 minutes, or until the tops are golden brown and the pastry is flaky.

For Frying (Traditional Method):

1. Heat about 2 inches of vegetable oil in a deep pot or wok to 325°F (160°C).

2. Gently lower the curry puffs into the oil (working in batches to avoid overcrowding).

3. Fry for 5-7 minutes, turning occasionally, until they are deep golden brown and crispy.

4. Remove with a slotted spoon and place on a wire rack or paper towels to drain excess oil.

Pro Tips & Variations

Pro Tip	Description
Make Ahead	The filling can be made up to Date and stored in the refrigerator. The assembled, unbaked puffs can be frozen on a baking sheet, then transferred to a freezer bag and baked straight from frozen (add 5-10 minutes to the bake time).
Spice Level	For a spicier kick, add 1/2 teaspoon of cayenne pepper or a chopped Thai chili into the filling along with the curry powder.
The Flake Factor	Ensure your butter and water are very cold when making the dough. This is key to achieving a flaky, layered pastry when baked or fried.
Dipping Sauce	Curry puffs are excellent dipped in sweet chili sauce or a small bowl of sour cream mixed with a pinch of paprika.

Serve warm and enjoy! Let us know how your curry puffs turned out!