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!
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Recipe Information
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)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt.
Using your fingers or a pastry cutter, rub the cold butter cubes into the flour until the mixture resembles coarse breadcrumbs.
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.
Heat vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3 minutes.
Add the minced chicken to the skillet and cook until browned, breaking it up with a spoon.
Stir in the curry powder, turmeric powder, and diced potatoes. Cook for 2 minutes, allowing the spices to coat the ingredients.
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.
Preheat the oven to 200°C (400°F).
Roll out the chilled dough on a lightly floured surface to a thickness of about 3 mm (1/8 inch).
Cut out 10 cm (4-inch) circles using a cookie cutter or small bowl. Gather and re-roll the scraps as needed.
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.
Transfer the curry puffs to a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and flaky.
Allow the curry puffs to cool for a few minutes before serving. Enjoy them warm!
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 454 mg | 20% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.1 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 160 mg | 3% | |
*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.
