Malay Style Curry Puff
Discover the irresistible flavors of Malay Style Curry Puffs, a beloved savory snack that combines a buttery, flaky pastry with a fragrant, spiced filling. Packed with tender chicken, hearty potatoes, and aromatic curry seasonings, these golden bundles are a perfect balance of texture and taste. The dough is made from scratch for a melt-in-your-mouth crust, while the filling is cooked to perfection with sautéed onions and a touch of turmeric for added depth. Sealed with care and deep-fried to crispy perfection, these curry puffs are a crowd-pleasing appetizer or snack for any occasion. Serve them warm for maximum enjoyment, and pair with your favorite dipping sauce for an extra kick. Whether for a party or a cozy tea-time treat, this recipe is a showcase of authentic Malaysian flavors you won’t want to miss!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 125 grams Unsalted butter
- 150 ml Ice-cold water
- 1 teaspoon Salt
- 150 grams Chicken breast (diced)
- 200 grams Potato (peeled and diced)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Curry powder
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Sugar
- 2 tablespoons Vegetable oil
- 100 ml Water
- 1 Egg (beaten, for sealing)
- 500 ml Vegetable oil (for frying)
Instructions
1. In a large mixing bowl, combine the all-purpose flour and salt. Add the unsalted butter and mix with your fingers until the mixture resembles breadcrumbs.
2. Gradually add the ice-cold water and knead until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. Heat 2 tablespoons of vegetable oil in a pan over medium heat. Sauté the onions and garlic until fragrant.
4. Add the diced chicken and cook until lightly browned. Stir in the diced potatoes, curry powder, turmeric, sugar, and a pinch of salt.
5. Pour in 100 ml of water and cook the mixture, stirring occasionally, until the potatoes are tender and the liquid has evaporated. Let the filling cool completely.
6. On a floured surface, roll out the dough to about 2-3 mm thickness. Use a round cutter (about 10 cm in diameter) to cut out circles.
7. Place a spoonful of the filling in the center of each circle. Brush the edges with beaten egg, fold the dough over to form a half-moon shape, and press the edges to seal. Crimp the edges with a fork or twist and pinch to create a decorative edge.
8. Heat 500 ml of vegetable oil in a deep fryer or large pot to 175°C (350°F). Fry the curry puffs in batches until golden brown, about 3-4 minutes per batch.
9. Remove the curry puffs with a slotted spoon and drain on paper towels. Serve warm.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 520 mg | 23% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.0 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 166 mg | 4% | |
*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.
