Curry Puff Recipe

Prepare chicken

If using raw chicken, poach or pan-roast 200 g chicken until cooked through, rest 5 minutes and roughly chop into 1/2-inch pieces. (Recipe assumes 150 g cooked used in ingredient list.)

Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add minced garlic and ginger and sauté 30 seconds until fragrant.

Add the finely chopped onion and sauté 3–4 minutes until translucent.

Add the diced potato and 2 tablespoons water. Cover and cook 6–8 minutes, stirring once or twice, until potatoes are tender but not falling apart. Add more water 1 tablespoon at a time if they begin to stick.

Stir in curry powder, fish sauce (or soy sauce), sugar, salt, and black pepper. Cook 1–2 minutes to bloom the spices.

Add the chopped cooked chicken to the pan and fold into the potato-onion mixture. Cook 1–2 minutes to heat through and marry flavors. Taste and adjust seasoning.

Remove from heat and stir in chopped cilantro if using. Spread the filling on a plate and let it cool to room temperature (about 15–20 minutes). Cooling prevents soggy pastry and leaking.

Combine rice vinegar, water, and granulated sugar in a small bowl and whisk until sugar dissolves.

Stir in diced cucumber, salt, and red chili flakes (if using). Taste and adjust sugar or vinegar to balance sweetness and tang. Refrigerate until ready to serve. Sauce can be made up to 2 hours ahead.

Thaw puff pastry sheets per package instructions until pliable but still cold (usually 20–30 minutes). On a lightly floured surface, roll each sheet lightly to eliminate creases and to about 1/8-inch thickness.

Cut each puff pastry sheet into 2 equal rectangles (you will have 4 rectangles total). For two curry puffs, you will use two rectangles; reserve remaining for another use or make 4 smaller puffs.

Beat the egg with 1 tablespoon cold water to make the egg wash.

Place about 3–4 tablespoons of cooled filling onto one half of a pastry rectangle, leaving a 1/2-inch border around edges. Do not overfill.

Brush the border with egg wash. Fold the pastry over the filling to form a pocket (rectangle or triangle), pressing edges to seal. Use a fork to crimp edges for a tight seal. Brush the top lightly with egg wash.

Repeat with remaining pastry and filling to make two filled puffs (or up to four smaller ones). Chill assembled puffs in the fridge for 10 minutes to firm up, which helps prevent oil from forcing filling out.

Heat 3–4 cups of vegetable oil in a deep, heavy pot or deep fryer to 350°F (175°C). If you don't have a thermometer, test with a small piece of pastry — it should sizzle and brown in about 45–60 seconds.

Carefully lower chilled curry puffs (one or two at a time, depending on pot size) into the hot oil. Fry, turning occasionally, until evenly golden brown, about 3–4 minutes per batch.

Using a slotted spoon, transfer cooked puffs to a paper towel–lined tray to drain. Let rest 2–3 minutes; internal steam will finish cooking the pastry.

Serve warm with chilled sweet cucumber sauce on the side.