Curry Puff Recipe

Prep vegetables

Peel and small dice the potato so pieces are about 1/4". Dice the carrot and beet, trim and cut green beans into 1/2" pieces. Crumble the tofu with your hands or fork to small curds.

Heat a large skillet or wok over medium-high heat. Add 2 tbs vegetable oil and swirl to coat. When oil is hot and shimmering, add the chopped shallot and sauté for 2–3 minutes until softened and translucent.

Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant, taking care not to burn them.

Stir in the Thai red curry paste, ground turmeric and ground coriander. Cook for 30–45 seconds, stirring constantly, to bloom the spices and combine with the aromatics.

Add the diced potato and carrot to the wok. Stir-fry for 3–4 minutes until they begin to soften and pick up the spice mixture.

Add the green beans and crumbled tofu, stir to combine. Pour in the 120 ml vegetable stock, reduce heat to medium, cover and simmer gently for 6–8 minutes until potatoes are tender but not falling apart.

Remove lid, increase heat to medium-high to evaporate excess liquid for 1–2 minutes. Add the peas, light soy sauce, brown sugar, lime juice, salt and pepper. Stir and cook 1 minute until peas are heated and mixture is thick but moist. Taste and adjust seasoning.

Remove from heat and stir in chopped cilantro. Spread the filling on a plate or shallow bowl to cool completely (at least 20 minutes). Filling should be cool and thick so it won’t steam the pastry when assembled.

Make quick pastry: In a medium bowl combine 1.5 cups all-purpose flour and 1/2 tsp salt. Cut in cold cubed butter with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces.

Sprinkle 3 tbs cold water over the flour-butter mixture and gently mix with a fork until the dough just comes together. If it seems too dry add up to 1 tbs more cold water. Do not overwork.

Turn dough onto a lightly floured surface, press into a flat disk, wrap in plastic and chill in the refrigerator for 20 minutes while filling cools.

Preheat oven to 200°C / 400°F if baking (or heat 1" oil in a heavy skillet to 170°C / 340°F if frying). Line a baking sheet with parchment if baking.

On a lightly floured surface, roll chilled dough to 1/8" thickness. Using a 5–6" round cutter (or a bowl) cut five circles. Re-roll scraps as needed but handle gently.

Place about 3 tablespoons of cooled filling in the center of each dough circle. Brush the edge with a little beaten egg or milk. Fold dough over to form a half-moon and press edges to seal. Crimp the edges by folding small pleats or pressing with a fork to ensure a good seal.

Brush each assembled puff with beaten egg (or milk for vegan). If baking, place puffs on prepared baking sheet and bake for 18–22 minutes until golden brown and crisp. If frying, carefully lower puffs into hot oil and fry 2–3 minutes per side until golden and puffed; drain on paper towels.

Allow curry puffs to rest 3–5 minutes before serving so the filling firms slightly. Serve warm.

Combine the diced cucumber, diced beet, and finely diced red onion in a small bowl.

Whisk together rice vinegar, lime juice, sugar and 1/4 tsp salt until sugar dissolves. Pour the dressing over the vegetables and toss to combine.

Stir in chopped mint and optional cilantro. Taste and adjust seasoning — add a touch more vinegar or sugar to balance tang and sweetness. Chill for 10 minutes to let flavors meld.

Spoon a generous tablespoon of relish alongside each curry puff when serving, or serve in a small ramekin for dipping.