Malay Style Curry Puff

Discover the irresistible flavors of Malay Style Curry Puffs, a beloved savory snack that combines a buttery, flaky pastry with a fragrant, spiced filling. Packed with tender chicken, hearty potatoes, and aromatic curry seasonings, these golden bundles are a perfect balance of texture and taste. The dough is made from scratch for a melt-in-your-mouth crust, while the filling is cooked to perfection with sautéed onions and a touch of turmeric for added depth. Sealed with care and deep-fried to crispy perfection, these curry puffs are a crowd-pleasing appetizer or snack for any occasion. Serve them warm for maximum enjoyment, and pair with your favorite dipping sauce for an extra kick. Whether for a party or a cozy tea-time treat, this recipe is a showcase of authentic Malaysian flavors you won’t want to miss!

Nutriscore Rating: 53/100

Prep Time:50 mins

Cook Time:30 mins

Total Time:80 mins

Servings: 12

Ingredients

• 500 grams All-purpose flour
• 125 grams Unsalted butter
• 150 ml Ice-cold water
• 1 teaspoon Salt
• 150 grams Chicken breast (diced)
• 200 grams Potato (peeled and diced)
• 1 medium Onion (finely chopped)
• 2 cloves Garlic (minced)
• 2 tablespoons Curry powder
• 0.5 teaspoon Ground turmeric
• 1 teaspoon Sugar
• 2 tablespoons Vegetable oil
• 100 ml Water
• 1 Egg (beaten, for sealing)
• 500 ml Vegetable oil (for frying)

Directions

Step 1

1. In a large mixing bowl, combine the all-purpose flour and salt. Add the unsalted butter and mix with your fingers until the mixture resembles breadcrumbs.

Step 2

2. Gradually add the ice-cold water and knead until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Step 3

3. Heat 2 tablespoons of vegetable oil in a pan over medium heat. Sauté the onions and garlic until fragrant.

Step 4

4. Add the diced chicken and cook until lightly browned. Stir in the diced potatoes, curry powder, turmeric, sugar, and a pinch of salt.

Step 5

5. Pour in 100 ml of water and cook the mixture, stirring occasionally, until the potatoes are tender and the liquid has evaporated. Let the filling cool completely.

Step 6

6. On a floured surface, roll out the dough to about 2-3 mm thickness. Use a round cutter (about 10 cm in diameter) to cut out circles.

Step 7

7. Place a spoonful of the filling in the center of each circle. Brush the edges with beaten egg, fold the dough over to form a half-moon shape, and press the edges to seal. Crimp the edges with a fork or twist and pinch to create a decorative edge.

Step 8

8. Heat 500 ml of vegetable oil in a deep fryer or large pot to 175°C (350°F). Fry the curry puffs in batches until golden brown, about 3-4 minutes per batch.

Step 9

9. Remove the curry puffs with a slotted spoon and drain on paper towels. Serve warm.

Nutrition Facts

Serving size	1950.8 grams (1950.8g)

Amount per serving	% Daily Value*
Calories	7776

Total Fat 648.60g	832%
Saturated Fat 141.40g	707%
Polyunsaturated Fat 16.80g
Cholesterol 589mg	196%
Sodium 6664mg	290%
Total Carbohydrate 433.90g	158%
Dietary Fiber 19.10g	68%
Total Sugars 12.20g
Protein 110.60g	221%

Vitamin D 48IU	238%
Calcium 191mg	15%
Iron 36mg	202%
Potassium 2038mg	43%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.8%

Protein: 5.5%

Carbs: 21.7%