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Four Malaysian curry puffs on a white plate.

Malaysian Curry Puffs

These handmade Malaysian curry puffs are filled with curried chicken, potato and onion. The filling is cooked until fairly dry, then cooled and sealed inside a crisp fried half-moon pastry.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 10 curry puffs
Course: Snack
Cuisine: Malaysian
Ingredients Method Notes

Ingredients
 

  • Neutral oil, for deep-frying
  • 1 hard-boiled egg, cut into 10 small wedges, optional
For the Filling
  • 14 ounces (400 g) potatoes, peeled and diced
  • 8 ounces (225 g) boneless skinless chicken thighs, finely diced
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons curry powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon sugar
  • 2 tablespoons (30 ml) neutral oil
  • 2 tablespoons (30 ml) water
For the Pastry
  • 2½ cups (300 g) all-purpose flour
  • ½ teaspoon salt
  • 5 tablespoons (70 g) cold unsalted butter, cut into small pieces
  • 2 tablespoons (30 ml) neutral oil
  • ½ cup (120 ml) cold water, plus a little more if needed

Method
 

  1. Heat the 2 tablespoons of oil for the filling in a skillet (frying pan) over medium heat. Add the onion and cook until softened.
  2. Add the garlic, curry powder and turmeric. Stir until fragrant. Add the chicken and cook until it is no longer pink on the outside.
  3. Stir in the potato, salt, sugar and water. Cook until the potatoes are tender and the mixture is fairly dry.
  4. Lightly mash a few potato pieces so the filling holds together. Check that the chicken has reached 165°F (74°C), then transfer the filling to a bowl and let it cool completely.
  5. Put the flour and salt in a mixing bowl. Rub in the cold butter until the mixture resembles coarse crumbs.
  6. Add the oil and enough cold water to form a smooth dough. Knead briefly, cover and rest for 20 minutes.
  7. Divide the dough into 10 equal pieces and roll each piece into a thin circle.
  8. Put a spoonful of cooled filling in the center of each circle. Add a small wedge of hard-boiled egg if using. Fold the dough over the filling to make a half-moon. Press out trapped air and crimp the edges firmly to seal.
  9. Heat enough neutral oil for deep-frying in a deep, heavy pan to 350°F (175°C). Fry the curry puffs in batches until golden brown and crisp.
  10. Drain on a rack or paper towels. Serve warm or at room temperature with chili sauce or sambal.

Notes

  • The filling must be completely cool before it is added to the dough.
  • Keep unused dough covered while rolling and filling the curry puffs.
  • Don’t overfill the pastry. Leave enough clean dough around the edge to make a firm seal.
  • Prepare the filling up to 1 day ahead and keep it refrigerated.
  • Refrigerate cooked curry puffs in an airtight container for up to 3 days.
  • Freeze shaped uncooked puffs in a single layer, then transfer them to a freezer container or bag for up to 2 months.
  • Reheat cooked curry puffs in the oven or air fryer until hot and crisp.