Malaysian Curry Puffs. Flakey and crispy on the outside, savoury curried potatoes, chicken and onion on the inside. A heavenly and popular pastry for good reason! These curry puffs are commonly found in South East Asia.
Heat 1 teaspoon of vegetable oil in a large pan on medium heat. Fry your chicken until 80% cooked. Add onions and potatoes, followed by curry powder, salt, turmeric (optional) and bay leaves. Cover and let this cook until potatoes are fork tender. Remove filling from pan and let it cool completely.
In a large mixing bowl, add all purpose flour and salt. Whisk together. Make a well in the middle.
In a small saucepan, heat ⅓ cup + 3 tablespoon vegetable oil on high heat. Place a chopstick or a wooden stick to check if the oil bubbles. Once it bubbles, carefully pour the hot oil into the flour well. Allow this to bubble for 1 minute. Then mix the flour and oil together. Add water and mix everything together with your hands and knead it together. You should form a very oiled ball of dough.
On a floured surface, roll your dough into a long log. Slice the tube of dough into 26 pieces. Roll each piece into a ball.
Then with a rolling pin, roll it flat into a 4 inch wide circular wrapper.
Fill the wrapper with 1 tablespoon of the curried potato chicken filling.
Fold the wrapper over the filling. Pinch the edges together until completely sealed. Then pleat the edges using your thumb. You may do big or small pleats. The latter is more time consuming but creates for better looking curry puffs.
In a large pan, fill with 2-inches of vegetable oil. Heat over medium heat. Check for oil for bubbles using a chopstick or wooden spoon. When bubbles form, it's time to fry.
Carefully lower 5-6 curry puffs into the hot oil using a slotted spoon. Fry on each side for 2 minutes or until golden brown. Remove from hot oil and transfer to a wire rack or a paper towel lined baking sheet to cool. Serve & enjoy!
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