Curry Puff–a snack filled with curried potatoes commonly found in Malaysian and Singapore–has been a hit in my circle of food blogosphere recently.
Simcooks kicked off the craze for curry puff and did a “super-size-me” version; Budding Cook quickly followed with her rendition.
Lured by these munchies, Keropok Man rushed out to his favorite joint in Singapore and stuffed himself silly with three big, crunchy, and golden ones while Tigerfish secretly made her cute minis…
And then there is me.
Inspired by all the foodies above, I made some, too. Although not perfectly executed (almost half of my curry puffs exploded due to mishandling of Pepperidge Farm puff pastry), I was quite pleased with the result.
As a Malaysian food ambassador-wannabe, I feel obliged to tell you that the authentic recipe does not call for frozen puff pastry (which is probably very hard to find in the region) and baking! The traditional method has dough kneading power as a pre-requisite.
The crispy skin as seen on Keropok Man’s picture is the end result of serious kneading of flour with margarine and water, a resting time for the dough, and deep-frying to golden goodness.
So, instead of providing you with my “cheated” recipe, I will give you the recipe adapted from “Authentic Recipes from Malaysia.”
If you have time and would love to make curry puff from scratch, by any means, please do so. But if you want to take a shortcut in the kitchen once in a while, it’s perfectly fine, too.
For the latter, the filling recipe stays the same, but I must warn you that following the instructions of the frozen puff pastry is very important so your curry puffs don’t explode like mine!
Melting Wok, Habeas Brulee, and Wandering Chopsticks, what are you waiting for? Now it’s your turn to curry puff away.
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Curry Puff–a snack filled with curried potatoes commonly found in Malaysian and SingaporeCurry Puff
Ingredients
Filling:
Pastry:
Instructions
Andrew Lim
This recipe is fantastic. Always a winner and the filling is just divine. Hard to resist eating the filling alone before folding them.
Admin
Thanks.
Chris
Can I use this pastry recipe but bake it instead of deep frying?
Rasa Malaysia
You can try!
Amy B Salim
I air fried mine. Came out good. But not as good if we had fried it.
Sabrina
Hello! This recipe’s amazing.
Could you please tell me how many Karipap do come out from this quantities? Thanks!
Abby
I want to try this recipe with whole wheat flour… will it work? Has anyone tried making it with whole wheat flour?
don kuing
love it..but I added long bean along with the potatoes cos my daughter love the long bean. Thanks for the tips..
Rasa Malaysia
Great that it works out.
kamponggirl
I meant to give 5 star ratings instead of 4. Amazing recipe! I used store-bought pastry instead of making it from scratch. They turned out really well!
Rasa Malaysia
Awesome thanks for trying my curry puff.
Indrani sen
I prepared this dish with puff pastry dough crust and baked for a bakers club meet. It came out very well the filling was also amazing. Loved your recipe.