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Crisp flaky pastry with visible layers on freshly fried curry puffs.

Curry Puffs Recipe

Crispy golden Curry Puffs with flaky pastry and warmly spiced potato filling make such a satisfying homemade snack, especially served warm with sweet chilli sauce.

Course: Appetiser, Snack
Cuisine: Asian, Thai
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Resting Time 20 minutes
Total Time: 2 hours 20 minutes
Servings: 12 curry puffs
Author: Recipe adapted from a pastry recipe by Tes at Home

Ingredients

For the Filling

  • 1 tbsp vegetable oil
  • 1 onion – finely chopped
  • 700 g – 1.5 lb potatoes – diced and boiled
  • 1 carrot – grated
  • 1 cup peas
  • ¼ cup soy sauce
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • ¼ tsp ground coriander
  • 2 tsp fish sauce
  • juice of ½ lemon
  • 2 tsp sugar

For the Pastry

Water-Based Dough

  • 2 ½ cups flour
  • 1 tsp baking powder
  • 2 tbsp vegetable oil
  • ¾ cup lukewarm water

Butter-Based Dough

  • 1 ½ cups flour
  • 75 g – 5 tbsp butter – cut into small cubes
  • 2 – 3 tbsp water
  • vegetable oil – for deep-frying
  • sweet chilli sauce – to serve

Instructions

To Prepare the Filling

  1. Heat some vegetable oil in a non-stick frying pan over medium heat. Add the chopped onion and cook for 3 to 4 minutes, or until soft.
  2. Add the boiled potato, grated carrots, and peas, and cook for 1 minute.
  3. Combine the soy sauce, turmeric, cumin, coriander, fish sauce, lemon juice, and sugar in a bowl.
  4. Pour the sauce over the vegetables and cook until dry. Set aside to cool completely.

For the Water-Based Dough

  1. Put all the ingredients for the water-based dough in a mixer fitted with a dough hook and knead until smooth.
  2. Wrap the dough in cling wrap and let it rest for 20 minutes.

For the Butter-Based Dough

  1. In the meantime, put all the ingredients for the butter-based dough in a mixer fitted with a dough hook and knead until smooth.

To Assemble the Pastry

  1. Roll out the water-based dough into a sheet and wrap it around the butter-based dough.
  2. Flatten the dough into a long rectangle, then tightly roll it up like a Swiss roll.
  3. Turn the dough 90 degrees, flatten it into a long sheet again, then roll it up tightly once more.
  4. Slice the dough into 3 mm – ⅛ inch thick rounds and gently flatten them with a rolling pin.
  5. Spoon 1 tbsp of the potato mixture into the centre of each pastry round. Fold the pastry in half, then crimp the edges to seal the curry puffs.
  6. Deep fry the curry puffs in batches in vegetable oil over medium-high heat until golden brown. Transfer them to a plate lined with kitchen paper to drain the excess oil.
  7. Serve hot with sweet chilli sauce.

Recipe Notes

You can also make these curry puffs with puff pastry for a quicker alternative. While they won’t have the traditional flaky spiral pastry, they will still be crisp, golden, and delicious.