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Curry Puff

These curry puffs are flaky, savory pastries filled with spiced chicken and potatoes. A must-try for any comfort food lover!
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Servings: 4 servings

Ingredients

For the Filling:

  • 15 pieces dried red chilies seeded
  • 8 pieces shallots chopped
  • 2-3 tablespoons meat curry powder
  • 5 tablespoons oil neutral
  • 5 pieces curry leaves
  • 1 kg chicken boneless
  • 1 kg potatoes
  • 500 g yellow onions diced
  • 125 ml water for filling
  • 1.5 teaspoons salt for seasoning
  • 1 teaspoon sugar to taste

For the Pastry:

  • 900 g all-purpose flour
  • 335 g water
  • 340 g unsalted butter
  • 20 g ghee optional
  • 730 g flour for dusting

Instructions

Step 1: Prepare the Filling

  • Soak the dried red chilies in hot water for about 15 minutes until they soften. Drain and blend them with the shallots and curry powder into a smooth paste.

Step 2: Cook the Chicken and Potatoes

  • In a large frying pan, heat the oil over medium heat. Add the blended paste and sauté for about 3-5 minutes until fragrant. Toss in the curry leaves, followed by the chicken pieces. Cook until the chicken is browned and cooked through, approximately 10 minutes.

Step 3: Add Vegetables

  • Stir in the yellow onions and potatoes into the pan. Add 125 ml of water, salt, and sugar to taste. Cover and simmer until the potatoes are tender, about 15-20 minutes. Set aside to cool.

Step 4: Make the Dough

  • In a mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Gradually add 335g of water, mixing until a dough forms. Knead until smooth, then wrap in plastic wrap and let it rest for 30 minutes.

Step 5: Assemble the Curry Puffs

  • Preheat your oven to 190°C (375°F). Roll out the dough on a floured surface until thin. Use a cookie cutter to cut out circles. Place a spoonful of the cooled filling in the center of each circle. Fold over and seal the edges with a fork or by pinching them together.

Step 6: Bake the Puffs

  • Place the assembled curry puffs on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.

Equipment

  • Large frying pan
  • Mixing Bowl
  • Rolling Pin
  • Cookie cutter or round mold
  • Baking Sheet
  • Oven

Notes

  • These curry puffs freeze well; store assembled puffs in a zip-top bag for up to 3 months.
  • For a vegetarian version, substitute chicken with chickpeas or tofu.
  • To maintain crispiness, reheat leftovers in the oven.