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Curry Puff

4.8 stars

Filled with curried potatoes, curry puffs are one of the many favourite ‘kuih’ in Southeast Asia. Also known as Karipap, it consists of a pastry dough which is then filled with a variety of fillings such as potatoes, sardine or a combination of curry potatoes and minced meat.

Total Time

Preparation 30 mins
Cooking 60 mins

Dish Type

Snack

Alternate Names

Karipap, Epok-epok, 咖哩角, 咖哩饺

Cuisines

Malaysian, Singaporean, Thai, Vietnamese, Indonesian, Bruneian


Ingredients

Servings:  
5 g salt
220 g wheat flour
120 ml oil
water
1⁄2 tbsp oil
1 tbsp yellow onion(s)
2 garlic clove(s)
5 g shrimps (dried)
1 curry leaves stalk(s)
1 1⁄2 tsp curry powder
320 g potatoes
300 ml water

Nutrition per Serving

Calories

192 kcal

Carbs

21 g

Fat

11 g

Protein

3 g

Food Snaps

This is Curry Puff I made yesterday
Turned it into samosa instead. Will try the curry puff skin soon. This is delicious filling. Yum yum. ;9
I used the dough recipe but filled the puffs with some mutton mince I had made for pasta earlier. Turned out awesome! Flaky crust!
I've fall in love with this crust sooooooo much
Been trying so many time seems hubby and kiddos love ce them too
Curry puffs made with pastry .....!!
Thank You so much Grace for this easy and delicious recipe! Everyone loved it and I will be making another batch this week!

Background

Curry puff may look like another puff pastry or savoury pie but it is the unofficial king of 'kuih' for many of us in Malaysia and around the region. Crispy deep fried curry puffs are best when eaten together with a glass of Malaysian sweet tea 'Teh Tarik'. I especially love having freshly made curry puffs where the fillings are still warm.

Crispy curry puffs

In Malaysia and Singapore, curry puffs or epok epok is a breakfast and teatime favourite. This dough recipe will give you a crispy curry puff pastry to wrap the curried potatoes. With every bite, you will notice the flakiness of the dough and the delightfulness in savouring them. The fragrance of the filling makes the curry puffs even more delectable as you savour every mouthful.

Why is my dough crumbling or soggy?

Follow the exact amount mentioned in this recipe and the dough should first appear to be crumbly. However, keep mixing and kneading. The dough will come together as shown in the video above.

Freeze curry puffs

After wrapping potatoes in a dough, freeze them for at least four hours before storing the uncooked curry puffs in an airtight container or plastic bag for further freezing until it's time to either fry or bake them.

Baked curry puffs

Instead of frying the curry puffs, they can also be baked. Preheat oven at 180 Celsius and bake curry puffs on a piece of baking sheet until browned. Frozen curry puffs do not need to be thawed before baking.

Do I need curry leaves for curry puffs?

If you do not have curry leaves, just omit them from the recipe.

Can I add meat to curry puffs?

You may also add diced chicken breasts, according to your preference. Just reduce the amount of diced potatoes if you do so. Additionally, you may add a wedge of hard boiled egg along with some curried potatoes which is sometimes done by some street vendors.


Steps to Prepare

Curry Puff Step 1

Step 1 of 5

  • 5 g salt
  • 220 g wheat flour
  • 120 ml oil
  • water

In a bowl, mix salt and flour evenly. Set aside. Heat oil in a pan at high heat. Then, pour hot oil directly onto the flour mixture and knead until dough is smooth. Test dough by flattening a small piece. If dough breaks, add cold water and continue kneading.

Curry Puff Step 2

Step 2 of 5

  • 1⁄2 tbsp oil
  • 1 tbsp yellow onion(s)
  • 2 garlic clove(s)
  • 5 g shrimps (dried)
  • 1 curry leaves stalk(s)
  • 1 1⁄2 tsp curry powder
  • 320 g potatoes
  • 300 ml water

Stir-fry onion slices and minced garlic with oil until fragrant. Add blended dried shrimps, curry leaves and curry powder. Then, add diced potatoes. Add enough water and simmer the potatoes at low heat until they softened.

Curry Puff Step 3

Step 3 of 5

Divide dough equally into balls of 30gm each. They may be refrigerated to ensure the dough is more manageable. Flatten dough until it is about 0.2cm thick. Place filling in the middle of the flattened dough.

Curry Puff Step 4

Step 4 of 5

Fold sides together to create a semi-circle. Seal the sides by pinching the dough together. Using the pinch and fold technique as shown in the video, create the distinctive edge of curry puff.

Curry Puff Step 5

Step 5 of 5

Fry curry puffs until golden brown at low to medium heat. For later consumption, freeze uncooked curry puffs individually. Pack them together only when they are frozen to prevent them from sticking together.

Published: June 12, 2016


1 Discussions

8 days ago

Natalie JR Question

Hi , have u tried to bake or air fried the curry puff instead of frying them ? Would love a healthier alternative :D