Flakiest Baked Curry Puffs

This recipe for Flakiest Baked Curry Puffs features a light, crisp and flaky pastry filled with a delicious and flavourful curried meat and potato filling.

What is a curry puff?

Curry Puffs are a very popular snack in Southeast Asia.

They are hand-held pastry filled with curried meat and and potatoes, which is usually deep-fried.

It's believed that curry puffs may have originated from various influences from the British and Indian (such as cornish pasty and samosa).

In Malaysia, curry puffs are also known as karipap.

It's shape is similar to a small empanada, with a somewhat thick dough and pleated seam.

Why you'll love this recipe

This Curry Puff recipe is made entirely from scratch and does not require the use of puff pastry.

Similar to making Chinese Wife Cakes and BBQ Pork Pastry (Char Siu Sou), the pastry consists of an oil and water dough which is key to a light flaky dough.

Coiling the dough twice produces lots of layers, which also lends to the puff's lightness.

Best of all, these Curry Puffs are baked in an oven and not deep-fried.

Ingredients you'll need

For the curry filling:

• lean ground beef or pork: you can also use ground chicken or any meat that you like
• soy sauce: adds a savoury flavour
• spices:
  • curry powder
  • ground cumin
  • coriander
  • paprika
• garlic
• sea salt
• granulated sugar: to balance the flavour
• onion: diced
• potato: small dice, yellow potato or any potato that holds its shape will work here
• green peas: frozen or fresh, optional

For the doughs (water and oil):

• all-purpose flour: regular flour for the water dough
• lard: or salted butter, cut into small cubes
• water
• cake flour: for the oil dough, which has less gluten and low protein

How to make them

Make the curry filling

Cook the diced potato by placing it in a microwave-safe bowl with a splash of water and cover with a lid.

Microwave in 2 minute intervals until the potato is cooked.

Heat up a large frying pan or wok over medium heat and add in the ground meat (pork or beef).

Cook until the meat is no longer red/pink and blot any excess grease (but leave enough for sautéing the onions) (Step 1 below).

Add in the seasonings and spices, and onions. Sauté the onions until softened and caramelized.

Turn off the heat and add in the cooked potato and green peas (Step 2 below).

Give everything a stir to combine and transfer to a bowl and let it cool (Step 3 below).

Cover and chill the filling in the fridge overnight.

Make the water dough

Combine the all-purpose flour and lard (or cubed butter) in a bowl.

Knead it until it comes together, slightly crumbly.

Add in the water slowly and knead to form a dough.

Continue to knead the dough for a few minutes until smooth and elastic.

Cover the dough with plastic wrap and allow it to rest for 20 minutes (Step 4 below).

Divide the dough into 12 equal portions and form into balls (Step 5 below).

Make the oil dough

Combine cake flour and lard in a small glass bowl and knead until smooth (Step 6 below).

Divide the dough into 12 equal portions (Step 7 below).

Cover the dough with plastic wrap and set aside to rest for 20 minutes.

Assemble the water and oil dough

On a lightly floured workspace, flatten and roll out a water dough ball into a disc.

Place an oil dough ball in the center of the water dough, enclose it and wrap it up to form a ball (Step 8 and 9 above).

Repeat with the remaining dough. Cover with plastic wrap to prevent them from drying as you work.

Flour your workspace. Take a piece of dough and flatten it with your palm (Step 10 above).

Roll out the dough into an oblong/oval shape with a rolling pin. Be sure not to allow the oil dough to leak out of the water dough (Step 11 above).

Coil up the dough jelly-roll style and let it rest for 20 minutes, covered (Step 12/13 above).

Rotate the dough 90 degrees, seam-side up and roll it out again into a long rectangle (Step 14 and 15 above).

Coil up the dough jelly-roll style again and let it rest for 20 minutes, covered (Step 16/17 above).

With the seam side up, press the centre of the dough with one thumb and with the other thumb and forefinger, pinch the two ends together (Step 18 and 19 above).

Flatten and roll out the dough with a rolling pin, with the concentric circles facing north and south (Step 20 above).

Fill, pleat and bake

Place about 1 tablespoon of curry filling in the centre of the dough (Step 21 above).

Lightly brush the edges with beaten egg yolk and fold it over into a half-moon shape (Step 22 above).

Pinch firmly to seal the edges (Step 23 above).

With your thumb at a 45 degree angle, push to pinch and pleat the edges (Step 24 above).

Place onto a lined baking sheet and repeat with the remainder (Step 25 above).

Brush egg wash over the tops of the curry puffs (Step 26 above).

Bake the curry puffs at 375F for 25 minutes, until light brown (Step 27 above).

Broil at high heat for 1-2 minutes until golden in colour.

Remove from oven and let cool on a wire rack.

Enjoy immediately.

Flavour variations

You can easily change the type of meat with ground beef, pork, or chicken.

Other variations include egg or sardines.

If you don't like green peas, you can omit them.

How to serve

Serve the Curry Puffs freshly baked and warm, preferably on the same day.

You can serve them at room temperature as well.

They're great as an afternoon snack or appetizer.

How to store & reheat

Store any leftover Curry Puffs in an airtight container in the fridge for up to 1 week.

Freeze the Curry Puffs in a freezer-safe container for up to 6 months.

To reheat, microwave the Curry Puffs for 30-40 seconds and then bake at 350F/177C for 15-20 minutes, until the exterior is crisp and interior is warmed through.

Expert tips & troubleshooting

My puffs didn't puff up

Try baking them at a slightly higher temperature. Each oven is different.

Don't open the oven while it the puffs are baking. Opening the oven causes a change in temperature and can lead to deflation.

The filling leaked

Be sure to pinch the seams tightly prior to pleating.

The filling is too moist

Cook the filling until it is dry and no longer wet.

The dough is too tough to roll out

Let the dough rest a little longer before rolling it (to relax the gluten in the flour).

Can I deep-fry them instead?

Yes, you can deep fry the puffs.

Can I air-fry the curry puffs?

Yes -- you'll have to cook according to the settings on your air fryer.

Other recipes you may like

Easy Curry Fish Balls

Chinese Curry Beef Buns

Homemade Chinese BBQ Pork Pastry (Char Siu Sou)

Wife Cakes (老婆餅)

Kueh Dadar (Dadar Gulung)

Be sure to let me know if you try this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 5 votes

Flakiest Baked Curry Puffs

This recipe for Flakiest Baked Curry Puffs features a light, crisp and flaky pastry filled with a delicious and flavourful curried meat and potato filling.

Prep Time1 hour hr 30 minutes mins

Cook Time40 minutes mins

Total Time2 hours hrs 10 minutes mins

Course: Appetizer, Snack

Cuisine: Asian, Malaysian, Southeast Asian

Servings: 12

Calories: 148kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

For key visual step-by-step instructions, refer to the body of the post.

Curry filling:

• 1 medium potato diced
• 160 g lean ground beef or pork
• 1 tablespoon cooking oil if needed
• 1 medium onion diced
• 1 tablespoon light soy sauce
• 1 tablespoon curry powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon paprika powder
• 1 teaspoon garlic minced
• ½ teaspoon sea salt or to taste
• 2 teaspoon granulated sugar or to taste
• ½ C green peas

Water dough:

• 160 g all-purpose flour
• 38 g pork lard or salted butter, cut into small cubes
• 89 ml water

Oil dough:

• 80 g cake flour
• 46 g pork lard or melted salted butter

Egg wash:

• 1 egg yolk beaten

Cook ModePrevent your screen from going dark

Instructions

Make the curry filling:

• Cook the diced potato by placing it in a microwave-safe bowl with a splash of water and cover with a lid.
• Microwave in 2 minute intervals until the potato is cooked.
• Heat up a large frying pan or wok over medium heat and add in the ground meat (pork or beef).
• Cook until the meat is no longer red/pink and blot any excess grease (but leave enough for sautéing the onions). If not enough oil is left, add 1 tablespoon of oil.
• Add in the seasonings and spices and onions. Sauté the onions until softened and caramelized.
• Turn off the heat and add in the cooked potato and green peas.
• Give everything a stir to combine and transfer to a bowl and let it cool.
• Cover and chill the filling in the fridge overnight.

Make the water dough:

• Combine the all-purpose flour and lard (or cubed butter) in a bowl.
• Knead it until it comes together, slightly crumbly.
• Add in the water slowly and knead to form a dough.
• Continue to knead the dough for a few minutes until smooth and elastic.
• Cover the dough with plastic wrap and allow it to rest for 20 minutes (Step 4).
• Divide the dough into 12 equal portions and form into balls (Step 5).

Make the oil dough:

• Combine cake flour and lard in a small glass bowl and knead until smooth (Step 6).
• Divide the dough into 12 equal portions (Step 7).
• Cover the dough with plastic wrap and set aside to rest for 20 minutes.

Assemble:

• On a lightly floured workspace, flatten and roll out a water dough ball into a disc.
• Place an oil dough ball in the center of the water dough, enclose it and wrap it up to form a ball (Step 8 and 9).
• Repeat with the remaining dough. Cover with plastic wrap to prevent them from drying as you work.
• Flour your workspace. Take a piece of dough and flatten it with your palm (Step 10).
• Roll out the dough into an oblong/oval shape with a rolling pin. Be sure not to allow the oil dough to leak out of the water dough.  (Step 11)
• Coil up the dough jelly-roll style and let it rest for 20 minutes, covered (Step 12/13).
• Rotate the dough 90 degrees, seam-side up and roll it out again into a long rectangle (Step 14 and 15).
• Coil up the dough jelly-roll style again and let it rest for 20 minutes, covered (Step 16/17).
• With the seam side up, press the centre of the dough with one thumb and with the other thumb and forefinger, pinch the two ends together (Step 18 and 19).
• Flatten and roll out the dough with a rolling pin, with the concentric circles facing north and south (Step 20).
• Place about 1 tablespoon of curry filling in the centre of the dough (Step 21).
• Lightly brush the edges with beaten egg yolk and fold it over into a half-moon shape (Step 22).
• Pinch firmly to seal the edges (Step 23).
• With your thumb at a 45 degree angle, push to pinch and pleat the edges (Step 24).
• Place onto a lined baking sheet and repeat with the remainder (Step 25).
• Brush egg wash over the tops of the curry puffs (Step 26).
• Bake the curry puffs at 375F for 25 minutes, until light brown (Step 27).
• Broil at high heat for 1-2 minutes until golden in colour.
• Remove from oven and let cool on a wire rack.
• Enjoy immediately.

Nutrition

Calories: 148kcal | Carbohydrates: 22g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 197mg | Potassium: 199mg | Fiber: 2g | Sugar: 2g | Vitamin A: 443IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 2mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!