Curry Puffs

Delight your taste buds with these irresistible homemade Curry Puffs—a perfect blend of buttery, flaky pastry and a savory spiced filling. Featuring tender minced chicken, hearty potatoes, and a fragrant mix of curry and turmeric powders, these golden pockets of goodness are a must-try snack or appetizer. The recipe walks you through creating the dough from scratch, ensuring maximum flakiness, and crafting a flavorful filling that's perfectly balanced with a touch of sweetness and warmth. Baked to golden perfection with a glossy egg wash finish, these curry puffs make for a stunning addition to any gathering or a satisfying treat to enjoy fresh out of the oven. With simple ingredients and step-by-step instructions, you'll master the art of making these Southeast Asian delights in no time!

Nutriscore Rating: 55/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 10

Ingredients

• 250 grams All-purpose flour
• 1 teaspoon Salt
• 125 grams Unsalted butter (cold, cubed)
• 4 tablespoons Cold water
• 200 grams Chicken thigh (minced)
• 150 grams Potatoes (peeled and diced small)
• 1 medium Onion (finely chopped)
• 2 teaspoons Curry powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Sugar
• 0.5 teaspoon Salt (for filling)
• 2 tablespoons Vegetable oil
• 100 milliliters Water (for filling)
• 1 Egg (beaten, for egg wash)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour and salt.

Step 2

Using your fingers or a pastry cutter, rub the cold butter cubes into the flour until the mixture resembles coarse breadcrumbs.

Step 3

Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Wrap the dough in cling film and refrigerate for at least 30 minutes.

Step 4

Heat vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3 minutes.

Step 5

Add the minced chicken to the skillet and cook until browned, breaking it up with a spoon.

Step 6

Stir in the curry powder, turmeric powder, and diced potatoes. Cook for 2 minutes, allowing the spices to coat the ingredients.

Step 7

Add water, sugar, and salt to the skillet. Lower the heat and let the mixture simmer until the potatoes are fully cooked and the filling is dry, about 8-10 minutes. Allow the filling to cool completely.

Step 8

Preheat the oven to 200°C (400°F).

Step 9

Roll out the chilled dough on a lightly floured surface to a thickness of about 3 mm (1/8 inch).

Step 10

Cut out 10 cm (4-inch) circles using a cookie cutter or small bowl. Gather and re-roll the scraps as needed.

Step 11

Place 1-2 tablespoons of the cooled filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal and crimp them with a fork.

Step 12

Transfer the curry puffs to a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.

Step 13

Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and flaky.

Step 14

Allow the curry puffs to cool for a few minutes before serving. Enjoy them warm!

Nutrition Facts

Serving size	(1093.7g)

Amount per serving	% Daily Value*
Calories	2697.4

Total Fat 163.1g	0%
Saturated Fat 77.9g	0%
Polyunsaturated Fat 16.8g
Cholesterol 646.9mg	0%
Sodium 5086.9mg	0%
Total Carbohydrate 232.7g	0%
Dietary Fiber 11.4g	0%
Total Sugars 10.9g
Protein 77.4g	0%

Vitamin D 55IU	0%
Calcium 152.0mg	0%
Iron 18.9mg	0%
Potassium 1622.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.2%

Protein: 11.4%

Carbs: 34.4%