📝 About This Recipe
A beloved Southeast Asian treasure, these curry puffs feature a signature 'spiral' crust that is incredibly flaky and crisp. Originating from Malay and Singaporean culinary traditions, each puff is stuffed with a fragrant, savory-sweet mixture of curried potatoes and chicken. The contrast between the shattered-glass texture of the pastry and the warm, aromatic heart of the filling makes this the ultimate savory snack.
🥗 Ingredients
The Savory Filling
- 300 grams Potatoes (peeled and cut into 0.5cm cubes)
- 150 grams Chicken Breast or Thigh (finely minced)
- 3 tablespoons Meat Curry Powder (mixed with a little water to form a paste)
- 1 large Red Onion (finely diced)
- 3 cloves Garlic (minced)
- 1.5 tablespoons Sugar (adjust to taste)
- 1 teaspoon Salt
- 100 ml Water
- 2 tablespoons Cooking Oil (for sautéing)
Water Dough (Dough A)
- 250 grams All-Purpose Flour (sifted)
- 50 grams Margarine or Butter (softened)
- 120 ml Cold Water (mixed with 1/2 tsp salt)
Oil Dough (Dough B)
- 150 grams All-Purpose Flour
- 100 grams Margarine or Shortening (at room temperature)
For Frying
- 1 liter Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
Prepare the filling: Heat oil in a pan and sauté the onions and garlic until fragrant and translucent.
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2
Add the curry paste and cook for 2 minutes until the oil starts to separate. Add the minced chicken and cook until it changes color.
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3
Stir in the diced potatoes, water, sugar, and salt. Cover and simmer on medium-low heat for 10-15 minutes until potatoes are tender and the mixture is relatively dry. Set aside to cool completely.
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4
Make Water Dough (A): Rub the margarine into the flour until it resembles breadcrumbs. Gradually add the salted cold water and knead into a smooth, non-stick dough. Cover and rest for 20 minutes.
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5
Make Oil Dough (B): Mix the flour and margarine/shortening together until it forms a soft, pliable dough. Do not overwork it.
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6
Divide both Dough A and Dough B into 4 equal portions each, shaping them into smooth balls.
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7
Take one ball of Dough A, flatten it, and place one ball of Dough B in the center. Wrap the water dough around the oil dough and seal it tightly.
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8
On a lightly floured surface, roll the combined ball into a long, thin rectangle. Roll the rectangle up tightly like a Swiss roll.
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9
Turn the rolled log 90 degrees and roll it out again into a long, thin strip. Roll it up tightly once more into a short, thick log.
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10
Slice each log into 5 equal discs using a sharp knife. You should see a beautiful spiral pattern on the cut side.
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11
Place a disc cut-side down and roll it out gently into a 3-inch circle, keeping the spiral centered.
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12
Place a heaped tablespoon of the cooled filling in the center. Fold the dough in half and pinch the edges to seal.
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13
Crimp the edges by folding and pressing (pleating) them from one end to the other to create the classic decorative border.
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14
Heat oil in a deep fryer or wok to 170°C (340°F). Fry the puffs in batches for 5-7 minutes, turning occasionally, until they are a deep golden brown and the layers are clearly visible.
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15
Drain on paper towels and allow to cool slightly before serving to ensure the crust reaches maximum crispness.
💡 Chef's Tips
Ensure the filling is completely cool before stuffing, otherwise the steam will make the pastry soggy. Use cold water for the Water Dough to keep the fat from melting prematurely, which ensures better flakiness. Do not overcrowd the frying pan; frying too many at once drops the oil temperature and results in greasy puffs. If you struggle with the hand-crimping, you can use a fork to press the edges together, though you may lose some of the traditional aesthetic. For an even richer filling, add a slice of hard-boiled egg inside each puff before sealing.
🍽️ Serving Suggestions
Serve hot with a side of sweet chili sauce or a spicy onion sambal. Pairs perfectly with a hot cup of 'Teh Tarik' (Malaysian pulled milk tea). Excellent as a component of a high-tea spread alongside savory sandwiches. Accompany with fresh cucumber slices to provide a cooling contrast to the spices. Store leftovers in an airtight container and re-crisp in an air fryer or oven at 180°C for 5 minutes.