📝 About This Recipe
A beloved staple of Southeast Asian street food, these Curry Puffs feature a mesmerizing, flaky 'spiral' crust that shatters beautifully with every bite. Inside, you'll find a robust, aromatic heart of curried potatoes and chicken, perfectly balanced with the warmth of Malaysian spices. These hand-crafted pastries are the ultimate labor of love, offering a sophisticated contrast between the buttery, multi-layered shell and the savory, comforting filling.
🥗 Ingredients
The Savory Filling
- 2 large Potatoes (peeled and cut into small 1/2-cm cubes)
- 150 grams Chicken Breast (finely minced)
- 2 tablespoons Meat Curry Powder (mixed with 1 tbsp water to form a paste)
- 1 medium Red Onion (finely diced)
- 2 cloves Garlic (minced)
- 1 tablespoon Sugar (to balance the spice)
- 1 teaspoon Salt (or to taste)
- 2 tablespoons Vegetable Oil (for sautéing)
Water Dough (Outer Layer)
- 250 grams All-purpose Flour (sifted)
- 50 grams Unsalted Butter (chilled and cubed)
- 120 ml Cold Water (adjust as needed for a smooth dough)
- 1/2 teaspoon Salt
Oil Dough (Inner Layer)
- 150 grams All-purpose Flour (sifted)
- 80 grams Vegetable Shortening or Margarine (at room temperature)
👨🍳 Instructions
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1
Prepare the filling: Heat 2 tablespoons of oil in a pan. Sauté the onions and garlic until fragrant and translucent. Add the curry paste and fry for 2 minutes until the oil begins to separate.
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2
Add the minced chicken and diced potatoes to the pan. Stir-fry for 3 minutes. Pour in 1/4 cup of water, cover, and simmer on medium-low heat for 10-12 minutes until potatoes are tender and the mixture is relatively dry. Season with salt and sugar. Let the filling cool completely before using.
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3
Make the Water Dough: In a large bowl, rub the chilled butter into the flour and salt until it resembles breadcrumbs. Gradually add cold water and knead for 5 minutes until a smooth, elastic dough forms. Wrap in plastic and rest for 20 minutes.
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4
Make the Oil Dough: Mix the flour and shortening in a separate bowl until it forms a soft, pliable ball. Do not overwork. Divide both the Water Dough and Oil Dough into 12 equal-sized balls.
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5
The Enclosing: Take one ball of Water Dough and flatten it. Place one ball of Oil Dough in the center. Wrap the Water Dough around it, sealing the edges tightly. Repeat for all pieces.
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6
The First Roll: On a lightly floured surface, take one combined dough ball and roll it into a long rectangle (about 15cm long). Roll it up tightly like a Swiss roll.
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7
The Second Roll: Turn the rolled dough 90 degrees so the spiral end faces you. Roll it out again into a long, thin rectangle. Roll it up tightly into a cylinder again. This creates the many layers.
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8
Cutting: Using a very sharp knife, cut each cylinder in half crosswise to reveal the beautiful spiral pattern. You should now have 24 small discs.
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9
Shaping: Place a disc spiral-side down on the work surface. Roll it out gently into a circle, keeping the spiral centered. Flip it over so the spiral will be on the outside of the puff.
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10
Filling: Place a tablespoon of the cooled potato mixture in the center. Fold the dough in half to create a semi-circle. Pinch the edges to seal, then use a decorative 'pleating' motion to crimp the edges tightly.
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11
Frying: Heat vegetable oil in a deep pan to 170°C (340°F). Deep fry the puffs in batches for 5-7 minutes, turning occasionally, until they are a deep golden brown and the layers have puffed up beautifully.
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12
Draining: Remove with a slotted spoon and drain on paper towels. Allow to cool for at least 5 minutes before serving to let the crust crisp up fully.
💡 Chef's Tips
Ensure the filling is completely cold before stuffing; warm filling will melt the dough fats and ruin the layers. Use a very sharp knife to cut the dough cylinders to prevent squashing the delicate layers together. When rolling out the discs, do not roll them too thin or the filling might leak and cause the oil to splatter. If you struggle with the pleating technique, you can use a fork to crimp the edges, though you will lose the traditional look. For the flakiest results, keep the dough chilled if your kitchen is very warm.
🍽️ Serving Suggestions
Serve warm with a side of sweet chili sauce or a spicy pickled onion dip. Pair with a hot cup of Teh Tarik (Malaysian pulled tea) for an authentic afternoon snack. These make excellent appetizers for a Southeast Asian themed dinner party alongside Satay. Pack them in a tiffin carrier for a delightful picnic snack that stays crispy for hours. Serve with a side of cooling cucumber raita to balance the spicy curry interior.