Ingredients

  • Serves 8 puffs
  • 1 medium yellow onion

  • 3 potatoes

  • 2 eggs (hard-boiled)

  • 1½ tbsp curry powder

  • 195 g flour

  • 5 tbsp shortening (substitute with margarine)

  • ½ tsp baking powder

  • 60 ml water

  • 1 tsp sugar

  • ½ tsp salt (to taste)

  • pepper (to taste)

  • 2 tbsp + half pot vegetable oil

Log in to watch this premium content and more!
Recipe Courtesy of
Asian Food Network

Curry Puff

A small, deep fried pie with a curry potato filling, this snack is popular throughout Southeast Asia.
  • Easy
  • 45 min
  • 10 min
  • 15 min
  • 4 steps
  • 12 Ingredients
  • Easy
  • 4 steps
  • 12 Ingredients
  • 45 min
  • 10 min
  • 15 min

Instructions

  1. Combine dough

    • In a mixing bowl, add flour, 5 tbsp shortening, ½ tsp baking powder, ½ tsp salt and stir in 60 ml water until it forms a dough. Cover and set aside to rest for 20 minutes.
    Combine dough


  2. Cook curry potato filling

    • Dice onions, and cut potatoes into cubes, 2 cm in diameter. Set aside.
    • In a pot on medium heat filled with boiling water, add 1 tsp salt, and cubed potatoes. Blanch for 4 minutes, then remove and set aside.
    • In a pan on medium heat, add 2 tbsp vegetable oil. When hot, add onions and sauté for 1 to 2 minutes. Once onion is soft, add blanched potatoes and 1½ tbsp curry powder.
    • Stir well. Season with 1 tsp sugar, and to taste with salt and pepper. After 2 minutes, remove from heat and set aside.
    Cook curry potato filling


  3. Form curry puffs

    • On a flat surface, portion out dough into approximately 40 g balls, and roll out to about 10 cm wide pieces.
    • Add ½ tbsp filling and ¼ hard-boiled egg in the center of the dough. Fold the pastry in half and press and pleat edges together to seal. Repeat for all and set aside.

    | For a more filling version, fill your curry puff with sardines or tuna as well.

    Form curry puffs


  4. Deep-fry

    • In a pot on medium filled with hot vegetable oil, deep-fry the curry puffs for 3 to 5 minutes, until golden brown.


Plate and Serve!

Set aside to drain on paper towels, then serve hot.

 

Plate and Serve!

Reviews

icon
Ingredients
icon
Share
Ingredients
  • Serves 8 puffs
  • 1 medium yellow onion

  • 3 potatoes

  • 2 eggs (hard-boiled)

  • 1½ tbsp curry powder

  • 195 g flour

  • 5 tbsp shortening (substitute with margarine)

  • ½ tsp baking powder

  • 60 ml water

  • 1 tsp sugar

  • ½ tsp salt (to taste)

  • pepper (to taste)

  • 2 tbsp + half pot vegetable oil

Nutrition
Share Recipe
Close

We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

By clicking "Accept", you agree to our use of cookies and similar technologies.