Curry Puff
Delight your taste buds with these homemade Curry Puffs, a delectable combination of flaky, buttery pastry and a flavorful chicken-and-potato curry filling. Perfect as an appetizer or snack, this recipe balances aromatic curry powder with tender diced chicken and creamy potatoes, encased in a golden, crisp crust. The dough is made from scratch, ensuring a light and flaky texture, while a milk-and-egg wash gives the puffs their irresistible golden sheen. Whether you're hosting a party or enjoying an afternoon treat, these savory Curry Puffs are sure to impress. Easy to customize and bake, they bring the delicious taste of Southeast Asia right to your kitchen. Keywords: Curry Puff recipe, homemade pastry, chicken curry filling, flaky crust, Southeast Asian snacks.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cup unsalted butter
- 0.5 cup cold water
- 0.5 teaspoon salt
- 1 cup boneless chicken breast, diced
- 2 medium potatoes, diced
- 1 medium onion, chopped
- 2 tablespoons curry powder
- 2 tablespoons oil
- 1 teaspoon sugar
- 2 tablespoons milk
- 1 egg yolk
Instructions
To make the pastry, sift the all-purpose flour and salt into a large bowl.
Cut the butter into small cubes and add to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Gradually add the cold water, a tablespoon at a time, mixing with a fork until the dough comes together.
Knead the dough lightly on a floured surface until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
For the filling, heat oil in a large pan over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
Add the diced chicken and cook for another 5 minutes until no longer pink.
Stir in the curry powder and diced potatoes. Cook for another 2 minutes until fragrant.
Add enough water to cover the potatoes, season with salt and sugar, and simmer until potatoes are cooked and mixture is dry, about 10 minutes.
Preheat your oven to 375°F (190°C).
On a floured surface, roll out the pastry dough to about 1/8 inch thick and cut into 4-inch circles.
Place a tablespoon of filling in the center of each circle, fold in half, and crimp the edges to seal.
Place the curry puffs on a baking sheet lined with parchment paper.
Mix the egg yolk with milk and brush the tops of the puffs with this mixture.
Bake in the preheated oven for 20–25 minutes or until golden brown.
Let cool slightly before serving.
Nutrition Facts
Calories |
2381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 524 mg | 175% | |
| Sodium | 5513 mg | 240% | |
| Total Carbohydrate | 272.6 g | 99% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 13.8 g | ||
| Protein | 113.2 g | 226% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 216 mg | 17% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 2881 mg | 61% | |
*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.
