Curry Puffs Recipe

Make dough

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

Sprinkle 1/2 cup ice water over the flour mixture a few tablespoons at a time, gently mixing with a fork until the dough just comes together. Avoid overworking; the dough should be shaggy but hold when pressed. Add a little more water (1–2 tbs) only if necessary.

Turn dough onto a lightly floured surface, gently press and fold into a disk about 1 inch thick. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes (up to 2 hours).

When ready to shape, remove dough from fridge and let soften for 5–10 minutes so it’s pliable but still cold. On a lightly floured surface, roll the dough to about 1/8-inch thickness. Using a 4.5–5 inch round cutter (or small plate), cut 12 rounds. Re-roll scraps once if needed.

Lightly brush each round with 1 tsp vegetable oil (or water) around edges to help seal when filled.

Cook aromatics and curry paste

Heat 2 tbs vegetable oil in a skillet over medium heat. Add 2 finely chopped shallots and sauté until translucent, about 2–3 minutes. Add 2 minced garlic cloves and cook 30 seconds. Stir in 2 tbs red curry paste and cook 1 minute to bloom the spices.

Add 1 cup ground chicken and cook, breaking up, until no longer pink, about 4–5 minutes.

Add 1 cup small-diced potato and 1/2 cup diced carrot. Stir to coat with paste. Add 1/4–1/3 cup water, cover, and simmer 6–8 minutes until potatoes and carrots are just tender. If liquid evaporates, add more in small splashes—filling should be moist but not soupy.

Stir in 1/2 cup thawed peas, 1 tbs fish sauce, 1 tsp brown sugar, 1/4 tsp turmeric (if using), 1/2 tsp black pepper. Cook 1–2 minutes to combine and reduce the mixture. Taste and adjust seasoning (more fish sauce or sugar as needed).

Remove from heat and stir in 2 tbs chopped cilantro and 1 tsp lime juice. Let the filling cool to room temperature—this helps prevent soggy pastry and makes sealing easier.

Fill and seal

Whisk together 1 large egg and 1 tbs water to make egg wash. Place a spoonful (about 2 heaping tbs) of cooled filling in the center of each dough round. Fold the round in half to create a half-moon. Press edges to seal, then crimp edges with a fork or pleat decoratively to ensure a tight seal. Lightly brush each pastry with egg wash on the exterior.

Fry

In a heavy skillet or deep fryer, heat neutral oil to 350°F (175°C). If you don’t have a thermometer, test with a small piece of dough: it should sizzle and brown steadily without burning. Fry curry puffs in batches (3–4 at a time) until golden brown and crisp, about 3–4 minutes per side. Maintain oil temperature between batches. Transfer to a paper towel–lined tray to drain.

Alternatively, for a lighter version, preheat oven to 400°F (200°C). Place egg-washed puffs on a parchment-lined baking sheet and bake 18–22 minutes until golden, turning once halfway through.

Serve warm with sweet chili sauce or cucumber relish (about 1/2 cup) on the side. Curry puffs are best eaten the day they’re made but can be reheated in a 350°F (175°C) oven for 8–10 minutes to crisp.