by - July 18, 2017

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!

This Baked Curry Puff recipe is highly recommend if you are looking for healthy Curry Puff recipe.  I have received very good feedbacks from all the people tried this Baked Curry Puff recipe.

These are the common questions that people ask.

How to store and keep the Baked Curry Puff?
Store the left over Curry Puff in an airtight container in the refrigerator for several days or in the freezer for up to 2 - 3 months.  It is best to serve warm.  

How to reheat the Baked Curry Puff?
Allow the frozen curry puff to come to room temperature first before reheating. Place the puff in a baking tray.  Reheat in a preheated oven at 160C for about 10 minutes or until the pastry crisp up.  

If you wish to bake curry potatoes buns,  I have these two recipes that you may like.  Curry Potato Buns Recipe and Chicken Curry Potato Buns Recipe.

Recipe - Baked Curry Puff

Yields: 20 Curry Puffs


Potato Filling:
500g (around 6 medium potatoes), cut into small cubes
1 1/2  large onion, roughly chopped
2 cloves garlic, chopped finely
4 tablespoons vegetable oil
3 tablespoons meat/chicken curry paste, mixed with 5 tbsp of water to become a paste
Salt to taste
1/2 tsp ushroom seasoning or chicken stock (optional), I used organic mushroom seasoning
4 sprigs curry leaves

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

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

1 egg + 1 teaspoon water (for egg wash)


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 mushroom seasoning. 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 (around 40g), pinch the edges and crimp.
  5. Preheat oven to 190C.
  6. Brush the pastries with egg wash 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.

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  1. Hi good afternoon, I would like to say thank you for sharing such an amazing recipe on curry puff pastry! I always wanted to look for the recipe to make some vegetarian curry puff for my mum as it is one of her favorite but in our country (Brunei) there isn't any vegetarian curry puff in the market so she has not been having curry puff since she became a vegetarian in 2008. I have made some small vegetarian curry puff for her with my compact oven, it doesn't look as beautiful as yours but the taste is so good for a first timer..... thank you! I have taken photo of it but notice there isn't any space for uploading photo, lol. I will pin it on pinterest and share the photo! Thank you once again and I will definitely making it again :)

    1. Hi June,

      Thank you for trying this recipe and let me know the feedback. All my family members love this Curry Puff too. Glad to hear that you like it too. You can tag me in Instagram if you have Insta account too. Don't worry about the look. Practice make perfect.

      Cheers and happy baking :)

    2. Hi Yean Ley, what would you suggest if I am to save some curry puff for later. Shall I freeze it before I bake it or freeze it after I baked it?

    3. Hi June,

      I have tried freezing it after baking. Remove from freezer and back to room temperature first before toasting in the oven. The taste is still ok.

      But, I have a follower told me she froze the unbaked curry puff and bake it when wanted to eat.

      I guess both way work too.

      Cheers :)

  2. Can I make the dough on advance to store on fridge/freezer?

    1. Hi, thank you for asking. I will suggest you to prepare the entire curry puff and freeze. Otherwise the dough texture may not be correct.
      Cheers :)

  3. Hi Yeanley
    Just wanted to say thanks for sharing this great recipe. The curry puffs were crispy on the outside without feeling the oil. Its definitely a keep.

    1. Hi Doris,

      Thank you for trying this recipe and your feedback. I have received a lot of good feedback on this recipe.
      Glad to hear from you too.
      Cheers :)