Name: Curry Puffs
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 2 large Russet potatoes, peeled and finely diced; 0.5 cup Minced chicken; 2 tbsp Meat curry powder; 1 medium Red onion, finely chopped; 1.5 cups All-purpose flour (Water Dough); 2 tbsp Unsalted butter, chilled and cubed (Water Dough); 1 cup All-purpose flour (Oil Dough); 0.5 cup Shortening or margarine (Oil Dough); 2 cups Vegetable oil for frying

"These iconic Southeast Asian pastries feature a mesmerizing buttery, spiral-flaked crust that shatters with every bite. Inside lies a fragrant, spicy filling of tender potatoes and minced chicken, creating the ultimate savory snack for any occasion."

Ingredients

Qty	Item
2 large 300 g	Russet potatoes, peeled and finely diced
0.5 cup 150 g	Minced chicken
2 tbsp 30 g	Meat curry powder
1 medium 100 g	Red onion, finely chopped
1.5 cups 200 g	All-purpose flour (Water Dough)
2 tbsp 30 g	Unsalted butter, chilled and cubed (Water Dough)
1 cup 120 g	All-purpose flour (Oil Dough)
0.5 cup 80 g	Shortening or margarine (Oil Dough)
2 cups 500 ml	Vegetable oil for frying

How to Make Curry Puffs

Prepare the filling: Sauté onions until translucent, then add minced chicken and potatoes. Stir in curry powder and a splash of water; simmer until potatoes are tender and the mixture is dry. Let it cool completely.

Make the Water Dough: Combine flour, butter, and water. Knead until a smooth ball forms. Rest for 15 minutes.

Make the Oil Dough: Mix flour and shortening until it forms a soft, pliable paste. Rest for 15 minutes.

Laminate the dough: Divide both doughs into 4 equal portions. Wrap one portion of oil dough inside one portion of water dough. Roll it out into a long rectangle, roll it up like a Swiss roll, turn 90 degrees, and repeat the rolling and Swiss-roll process.

Form the spirals: Slice each rolled cylinder into 1-inch thick pieces. Place the cut-side down on a floured surface and roll into a thin circle.

Fill and seal: Place a spoonful of filling in the center, fold the dough over, and pinch the edges to seal, or use a decorative pleat.

Fry: Heat oil to 340°F (170°C). Fry the puffs in batches until they are a deep golden brown and the spiral layers are visible and crisp.

Drain on paper towels and serve warm.

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Ensure the filling is completely dry; any excess moisture will make the pastry soggy.
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The secret to distinct spirals is keeping the dough cool; if the oil dough starts melting, refrigerate it for 10 minutes.
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Don't overfill the puffs, or they may burst during frying.
·
Use a thermometer to maintain oil temperature; if the oil is too hot, the inside won't cook before the outside burns.

Frequently Asked Questions

Can I bake curry puffs instead of frying?

Yes, you can bake them at 375°F (190°C) for 20-25 minutes until golden, though the texture will be less flaky than deep-frying.

How do I get the spiral layers to show up?

The layers come from the interaction between the water dough and oil dough through the rolling and folding process. Ensure your slices are clean and you roll from the cut side.

Can I freeze homemade curry puffs?

Absolutely. Freeze them in a single layer on a tray before transferring to a bag. Fry them directly from frozen, adding 2-3 minutes to the cooking time.

Why did my curry puffs turn out oily?

This usually happens if the oil temperature is too low. The pastry absorbs oil instead of crisping up immediately.

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