Curry Puff(2) Recipe
Two deep fried puff pastries stuffed with potato, onion, chunk chicken seasoned with curry powder and served with sweet cucumber sauce
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Ingredients
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Filling
Pastry & Assembly
Frying
Sweet Cucumber Sauce
Method
Filling
- 1
- 2
- 3
Sauté aromatics and chicken
In the same skillet, add remaining 1 tablespoon oil and heat over medium-high. Add chopped onion and sauté 3–4 minutes until translucent. Add minced garlic and ginger and cook 30 seconds until fragrant. Add chicken pieces and cook 4–5 minutes, stirring, until the outside is browned and partly cooked through.
- 4
Season and finish filling
Reduce heat to medium. Sprinkle curry powder and turmeric over the chicken and onions, stirring to coat and bloom the spices about 1 minute. Add fish sauce or soy sauce, sugar, black pepper and the par-cooked potatoes back into the skillet. Stir gently to combine and cook 1–2 minutes to meld flavors. Taste and adjust salt (add up to remaining 0.25 tsp if needed). Remove from heat and stir in chopped cilantro if using. Let filling cool to room temperature (about 15–20 minutes).
Pastry & Assembly
- 5
Prepare pastry
Lightly flour your work surface (use the 1 tsp flour). Unfold the puff pastry sheet and, if necessary, roll briefly to 1/8-inch thickness. Cut sheet into two equal rectangles (for two curry puffs).
- 6
Fill and seal
Spoon half of the cooled filling (about equal amounts) onto the center of each rectangle, leaving a 1/2-inch border. Brush the border with a light egg wash (beat the egg with 1 tsp water). Fold each rectangle over the filling (making a pocket) and press edges to seal. Crimp the edges with a fork for a tight seal and decorative edge. Trim any excess pastry if needed. Using a small knife, make one small vent slit in the top of each puff to allow steam to escape.
- 7
Chill before frying
Place assembled puffs on a tray and chill in the refrigerator for 10–15 minutes to firm the pastry, which helps them hold shape during frying.
Frying
- 8
Heat oil
Pour oil into a deep pot or heavy skillet to a depth of about 2 inches (use the listed oil quantity). Heat to 180°C (350°F). If you don't have a thermometer, test by dropping a small piece of pastry: it should sizzle and brown in ~45–60 seconds.
- 9
Fry curry puffs
Carefully lower one puff into the oil. Fry 2–3 minutes per side, turning once, until golden brown and puffed. Do not overcrowd the pan; fry one or two at a time depending on pot size. Transfer cooked puffs to a wire rack or paper towel-lined plate to drain. Repeat with remaining puff(s). If pastry browns too quickly, reduce heat slightly to ensure pastry cooks through and filling is hot.
- 10
Finish and rest
Let curry puffs rest 2–3 minutes before serving so the filling sets slightly. Curry puffs are best served warm.
Sweet Cucumber Sauce
- 11
Make quick sauce
In a small bowl combine rice vinegar, sugar, water, salt and chili flakes. Stir until sugar dissolves. Add sliced cucumber and let sit 5–10 minutes to pickle slightly. Taste and adjust sweetness or acidity as desired.
- 12
Serve
Serve the two curry puffs with the sweet cucumber sauce on the side for dipping.