Curry Puff Recipe
Pastry stuffed with minced chicken, potato and curry powder
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pastry
Filling
For frying
Method
Pastry Preparation
- 1
Make the Pastry Dough
In a large mixing bowl, combine all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.
- 2
Add Water
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Do not overmix.
- 3
Chill the Dough
Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- 4
- 5
Add Chicken and Potatoes
Stir in the minced chicken and diced potato. Cook until the chicken is browned and the potato is tender, about 10-15 minutes.
- 6
Season the Filling
Add curry powder, salt, and black pepper, mixing well. Remove from heat and let cool slightly.
Assembly and Cooking
- 7
Roll Out the Dough
On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut into 4-inch circles.
- 8
Fill the Pastry
Place a tablespoon of the chicken filling in the center of each circle. Fold the dough over to create a half-moon shape, pressing the edges to seal.
- 9
Fry the Curry Puffs
In a large pot, heat vegetable oil over medium-high heat. Fry the curry puffs in batches until golden brown, about 3-4 minutes per side.
- 10
Drain and Serve
Remove the curry puffs from the oil and drain on paper towels. Serve hot.
