Curry Puff Recipe

Cook potatoes

Heat a small saucepan of water to boiling and add the diced potatoes. Cook until just tender, 6–8 minutes. Drain and set aside.

Sauté aromatics

In a medium skillet, heat 1 tablespoon vegetable oil over medium heat. Add the minced garlic and chopped onion and sauté until softened and translucent, about 3–4 minutes.

Brown chicken

Add the ground chicken to the skillet. Break it up with a spatula and cook until no longer pink, about 4–5 minutes.

Season and combine

Stir in 1 tablespoon curry powder and 1/2 teaspoon ground coriander; cook 1 minute to bloom the spices. Add the drained potatoes, 1 teaspoon soy sauce, 1/2 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix well.

Adjust consistency

Add 2 tablespoons chicken stock (or water). If mixture seems loose, mix 1/2 teaspoon cornstarch with 1 teaspoon water and stir in; cook 1–2 minutes until mixture is slightly thickened. Taste and adjust seasoning. Remove from heat and cool completely (about 20–30 minutes) before filling dough.

Make dough

In a large bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon salt. Add the cold cubed butter and use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Bring dough together

Sprinkle 1/2 cup cold water over the flour-butter mixture and gently mix with a fork or your hands until just combined into a soft dough. Do not overwork. If the dough is dry, add a teaspoon of cold water at a time until it holds. Form into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes.

Roll and cut

Lightly flour your work surface. Roll the chilled dough to about 1/8-inch thickness. Using a 4–5 inch round cutter (or a cup), cut out circles. Gather scraps, chill briefly if softened, and reroll as needed. This recipe yields about 10–12 rounds depending on cutter size.

Assemble puffs

Place about 1 to 1 1/2 tablespoons of cooled filling in the center of each dough round. Brush the edge with a little beaten egg. Fold the dough over to form a half-moon and press edges to seal. Crimp the edges with a fork or pleat to create a seal and decorative edge. Place assembled puffs on a tray and chill for 10 minutes to firm up.

Egg wash

Beat the remaining egg and brush the tops of the puffs lightly with egg wash for color.

In a small bowl, combine 1 tablespoon rice vinegar, 1 teaspoon sugar, 1/4 teaspoon salt and optional sliced chili. Stir until sugar dissolves. Add the julienned cucumber and toss to coat. Let sit at least 10 minutes so flavors meld. Refrigerate until serving.

Frying method (preferred for crispness)

Heat about 1 cup vegetable oil in a skillet over medium heat to 350°F (180°C) or until a small scrap of dough sizzles and browns in about 20–30 seconds. Fry puffs in batches, seam-side down first, 2–3 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined rack to drain.

Baking method (lighter)

Preheat oven to 400°F (200°C). Place puffs on a parchment-lined baking sheet and bake 15–20 minutes until golden and crisp, rotating halfway through. Baking time will vary with size and oven. Brush once more with egg wash halfway if needed for color.

Serve

Serve warm curry puffs with the chilled cucumber relish on the side. Puffs are best eaten the day they are made but can be reheated in a 350°F (175°C) oven for 5–7 minutes to crisp.