Chicken · Chinese · Malay · Pastry/ Baking

Curry Puffs (New Pastry, improved chicken, potato and egg Fillings Recipe)

Curry Puffs again..

Trying a different recipe this time, very easy compared to my other recipes and yet the same flaky crispy texture, and I am getting better at pleating them now! So if you feel that the spiral recipe is too tedious for you, you should try this recipe. Also, the fillings here will be more flavourful with some chicken and egg in it. I think the harest part might be handling the oily pastry and pleating them nicely. I would say if you have trouble pleating them, just keep practising and you will get it right eventually.

1) 450g plain flour
2) 140g butter, softened
3) 3/4 cup cold water
4) pinch of salt

Just mix all the ingredients for the pastry in a food processor till you get a soft elastice dough. Knead on a bench top for a couple of minutes, wrap with cling wrap and let it rest in the refrigerator for about 30 minutes.

1) about 1kg potatoes, peeled, diced and boiled till soft
2) 3-4 tbsp curry paste
3) sambal chilli (optional, only if you like it spicier)
4) 1 large onion, chopped
5) salt, to taste
6) chicken powder
7) a nice fillet of chicken thigh meat, diced and marinated (you can marinate it in just some oyster sauce, soy sauce and cornflour)
8) 5 hard boiled eggs, cut in chunks


1) Heat oil in a hot wok and fry onions till fragrant on high heat
2) Add in sambal if you are having it, and curry paste. Fry till fragrant
3) Add in chicken and brown them nicely, followed by some chicken powder
4) Turn heat down to medium low and mix in potatoes
5) Mix till potatoes and paste are evenly mixed. Mixture will be dry and hard to mix and some of the potatoes will become semi-mashed
6) cool filling mixture completely before assembling the puffs

1) Pinch a handful of dough, roll into a ball and flatten
2) Using a rolling pin, roll into a flat circle
3) Place about 1 tbsp of fillings in the middle, and a chunk of hard boiled egg
4) fold in half and pleat the edges to seal

5) fry in hot oil (about 180 degrees) till golden brown


4 thoughts on “Curry Puffs (New Pastry, improved chicken, potato and egg Fillings Recipe)

  1. Hello how many does this yield? Will I get the same results if i scale down all ingredients by half (don’t want to make so many you see, just want to try out). Please help! Thanks πŸ™‚


  2. Hi there, this recipe will make about 15-18 puffs depending on how big you want them to be. There should be no problem halving the recipe for thr fillings, and i will avoid doing that to the pastry as it always gets screwed up when i do it.. Im more than happy to help if you have any other questions =)


    1. You’re too kind, thanks for the reply and advice! πŸ™‚ I’ve one more question though, how long can I store the dough/ pastry mixture and the filling (separately) if I’m not going to use it? Any ideas?


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