Baked Curry Puffs

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Baked Curry Puffs!

I have been thinking of making curry puff for long time. But, I couldn’t find a good recipe for baked curry puff pastry. A few weeks ago, my sister shared her pastry recipe that she uses to make Siew Pao for her kids. I thought it will be perfect for curry puff. Using this recipe, I got a light flaky curry puff that hits the spot!

 

Yields: 20 Curry Puffs

INGREDIENTS:

Potato Filling:
5 medium potatoes, around 430g (cut into small cubes)
1 large onion (roughly chopped)
2 cloves garlic (chopped finely)
3 to 4 tablespoons vegetable oil
3 tablespoons meat/chicken curry paste (mixed with some water to become a paste)
Water
Salt to taste
¼ cube chicken stock (optional)
3 sprigs curry leaves

Water dough (A):
200g all purpose flour
60g vegetable oil
1 tablespoon sugar
100ml water

Oil dough (B):
160g all purpose flour
100g butter (room temperature)

1 egg + 1 teaspoon water (for egg wash)

 

METHOD:

Potato Filling:

  1. Heat oil in a wok and saute garlic, onion and curry leaves.
  2. Add in curry paste and stir for a while then add in potatoes.
  3. Add some water and season with salt and chicken stock. Turn down the fire and let it simmer till potatoes are soft and curry is dried. Keep aside to let it cool before using.

Pastry and shape the curry puff:

  1. Knead ingredients (A) and ingredients (B) separately into a dough by hand. Let them rest for 10 to 30 minutes.
  2. Divide and shape the dough into 20 balls for each dough, around 19g for water dough and 13g for oil dough.
  3. Wrap dough (B) into dough (A). Flatten into a thin sheet using a rolling pin and roll up like a swiss roll (do it twice). Flatten the dough and cut with “dough cutting ring”. As I do not have this size of cutting ring at home, I used plastic container cover (10cm or 4 inch diameter).
  4. Place the potatoes filling, pinch the edges and crimp.
  5. Preheat oven to 190C.
  6. Brush the pastries with eggwash and bake for about 20 to 25 minutes or until golden brown.
  7. Remove from oven. You may serve it hot or enjoy it cooled

Bake With Paws

20 Comments

  1. I tried your baked curry puffs today….very yummy till my 6 yes old daughter can’t stop herself eating this curry puffs.
    thanks for your sharing

    • Thank you, Evie for trying this recipe. Good to hear that your daughter like it. It is very happy when I hear this from my follower:) My pleasure…

      • Coming up….is your prawns noodle n perut ikan. I missed perut ikan soooo much, is a good idea to substitute with fish.
        I have share your baked curry puffs in Daily Home Cook

        Thanks for your recipes

        • Thank you, Evie. It is much appreciated:) I never did like the fish stomach itself.

  2. Gonna try out later and crossing my fingers that it will turn out nicely 🙂

  3. Hi. I just tried this but I don’t understand how you roll the dough. It has to be done in the same direction? After rolling 2x the dough became longish . Also My end product does not have the distinct layers like yours. Elaine

  4. Hi yeanly
    Thank u for your prompt reply. Saw the link. After the rolling it 2x it became longish and was diffcult to get it round to use the cutter. Also the water dough started to stick on my roller n peel off before I can use it. Do you think I should hv chill the dough or I roll too thin?

    • Sorry to hear this. I think you have pressed too hard during rolling and it becomes too thin. If you can’t use the cutter. Just use hand to make it round as much as possible. Sorry, I wish I were there to show you:(

  5. I just baked my first batch of curry puff and it taste awesome though my shape wasn’t as good as yours. One thing i noticed was my dough tend to have whitish dough which i think is from the water dough though to my best of kneading i did incorporate the both dough.

    • Hi, Thank you for visiting my blog and trying this recipe. Good to hear that you like it. It think is because you put too much pressure when you roll the dough. Water dough tend to be softer. Cheers:)

    • Hi, Thank you for dropping by. I never tried and I would say no because the water dough will dry out. But, you can prepare the curry potatoes in advance.
      Cheers:)

  6. Hi Yeanly, thank you very much for sharing your Baked Curry Puff’s recipe. It taste awesome! I baked 10 pieces. Very yummy till I cant stop eating!!!

    • Hi Linda,

      Thank you for trying this recipe and glad that you like it. Long time I didn’t bake this. I feel like baking this again after seeing your comment:)

      Cheers:)

  7. Hi Yeanley, just want to say I’ve tried out this recipe 3X since I found it (mid-March?) and it’s good. 🙂 Keep wanting to freeze some but somehow there are none left !! I really appreciate being able to bake and not fry the curry puffs.

    • You are most welcome Sue. I am so glad that you like this recipe. I must thanks my sister for sharing this pastry recipe with me. You may want to double up the recipe and you can freeze half of the curry puffs made. Just a suggestion:)

      Thank you for following Bake with Paws:)

      • Done the doubling part, didn’t work either!! No leftovers to freeze!
        Just a comment – the oil dough, I found it a little too oily as the oil was practically dripping off when I left it to rest, so I reduced it and didn’t find any disadvantages, in terms of taste and being able to roll out, just the weight doesn’t add up anymore, logically 🙂

        • Great! I should reduced the oil too next time. Thank you for letting me know. Cheers:)

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