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Ingredients
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Filling
Pastry & Assembly
Method
Filling
- 1
- 2
Cook aromatics
Heat 2 tbs vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and ginger and cook 1 minute more until fragrant.
- 3
Add spices
Stir in 1 tsp ground turmeric, 2 tbs curry powder and 1 tsp ground coriander. Cook the spices with the aromatics for 30–45 seconds, stirring constantly to bloom the flavors.
- 4
Simmer vegetables
Add the diced potatoes and carrot; toss to coat with the spiced aromatics. Pour in 120 ml coconut milk and 60–80 ml water (just enough to partially cover the potatoes). Bring to a gentle simmer, cover, and cook for 10–12 minutes until potatoes are tender but not falling apart.
- 5
Finish filling
Uncover, add the peas, 1.5 tsp salt, 1/2 tsp black pepper, 1 tsp brown sugar and 1 tsp lime juice or tamarind paste. Cook uncovered 3–4 minutes until liquid is mostly absorbed and filling is thick. Taste and adjust seasoning. Stir in 2 tbs chopped cilantro if using. Let the filling cool completely (30–45 minutes) before using to prevent soggy pastry.
Pastry & Assembly
- 6
Make pastry dough
In a large bowl whisk 500 g all-purpose flour with 1 tsp salt. Add the cold diced butter and cold shortening. Using a bench scraper or pastry cutter, cut fats into flour until mixture resembles coarse breadcrumbs with some pea-sized bits of butter remaining. Sprinkle 150–200 ml ice-cold water over the mixture a little at a time, gently mixing with a fork until dough just comes together (do not overwork). You may not need all the water; aim for a cohesive but slightly shaggy dough.
- 7
Chill dough
Turn the dough onto a lightly floured surface, form into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours). Chilling firms the fats and makes flakier pastry.
- 8
Portion dough
After chilling, divide dough into 25 equal pieces (about 30–35 g each). Roll each piece into a ball and flatten slightly with your palm. Lightly dust a work surface and roll each ball into a circle about 3.5–4 inches (9–10 cm) in diameter and about 2–3 mm thick.
- 9
Fill & seal
Place about 1 to 1 1/2 tablespoons of cooled filling in the center of each dough circle. Brush the edge with a little beaten egg wash (1 egg + 1 tbs milk). Fold the dough over to make a half-moon and press the edges to seal. Crimp the edge with a fork or twist/crimp by hand to ensure a tight seal and prevent leaking.
- 10
Egg wash & rest
Place assembled curry puffs on a baking sheet lined with parchment. Lightly brush each puff with the egg wash for a glossy, golden finish. For best shape retention, chill the assembled puffs in the refrigerator for 15 minutes before baking.
- 11
Bake
Preheat oven to 200°C / 390°F. Bake the chilled curry puffs on the middle rack for 18–22 minutes, rotating the sheet once, until golden brown and puffed. Baking time will vary with oven and size; watch for even coloring.
- 12
Cool & serve
Remove from oven and let cool on a wire rack for 5 minutes. Serve warm or at room temperature. Store cooled curry puffs in an airtight container in the refrigerator for up to 3 days; reheat in a 180°C / 350°F oven for 8–10 minutes to crisp.