Curry Puffs Recipe

Make dough

In a large bowl whisk together 2.5 cups all-purpose flour and 1/2 tsp salt. Add 3/4 cup cold cubed butter and 1/4 cup cold shortening. Using a pastry cutter or fingertips, cut fats into the flour until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Sprinkle 1/2 cup ice water over the mixture a few tablespoons at a time, tossing gently with a fork until dough just comes together when pressed. You may not need all the water; stop when dough holds but is not wet or sticky.

Turn dough onto a lightly floured surface, gather into a ball, flatten into a 1-inch thick disk, wrap in plastic, and chill in refrigerator for at least 30 minutes (up to 2 hours).

Prepare egg wash

Beat 1 egg with 1 tablespoon water in a small bowl; cover and keep refrigerated until ready to assemble.

Cook potatoes

Place the diced potatoes in a medium pot, cover with cold salted water, bring to a simmer, and cook until just tender (8–10 minutes). Drain and set aside.

While potatoes cook, heat 2 tablespoons vegetable oil in a skillet over medium heat. Add 1 cup finely chopped onion and cook, stirring, until softened and beginning to brown (6–8 minutes).

Add 2 minced garlic cloves and 1 tsp minced fresh ginger to the onion and cook 1 minute until fragrant.

Stir in 2 tsp mild curry powder, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp turmeric, and 1/4 tsp red chili flakes (if using). Cook the spices with the onion mixture 1 minute to bloom the flavors.

Add the drained potatoes and 1/2 cup peas (or diced carrot) to the skillet. Gently toss to coat and cook 2–3 minutes to heat through and let flavors meld. Use the back of a spoon to lightly mash some potato pieces so the filling binds but still has texture.

Season with 3/4 tsp salt, 1/4 tsp black pepper, and 1 tablespoon lime or lemon juice. Stir in 2 tablespoons chopped fresh cilantro. Taste and adjust seasoning. Remove from heat and cool to near room temperature before filling pastries (about 15–20 minutes).

Roll and cut dough

Preheat oil for frying to 350°F (175°C) if frying. If baking, preheat oven to 400°F (200°C) and line a baking sheet with parchment. On a lightly floured surface, roll chilled dough to about 1/8-inch thickness. Use a 4.5–5 inch round cutter (or a bowl) to cut circles. Re-roll scraps as needed.

Place about 1.5–2 tablespoons of cooled filling in the center of each dough circle. Brush the edge with egg wash, fold dough over to form a half-moon, and press edges to seal. Crimp edges with a fork or use a decorative fluting to ensure a tight seal. Repeat until all filling and dough are used.

Cook curry puffs

For frying: heat 1 cup vegetable oil in a heavy skillet over medium heat until it registers 350°F (175°C). Fry curry puffs in batches, seam side down first, 2–3 minutes per side or until golden brown and crisp. Transfer to a paper towel-lined tray to drain. For baking: place puffs on prepared baking sheet, brush tops with egg wash, and bake 18–22 minutes or until golden brown, turning pan once for even color.

Let curry puffs rest 3–5 minutes before serving. Serve warm with chutney, sweet chili sauce, or yogurt-mint dip as desired.