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Curry Puffs/Savory Hand Pies With Potato Filling



Curry Puffs or Savory Hand Pies With Potato Filling is one of my favorite deep-fried snacks. They are easy to make but a little time consuming. So, I usually like to make a big batch and freeze the remainder, for up to two months. Whenever you feel like having some, just fry the curry puffs straight out from the freezer until crispy and golden brown in color. 






Curry Puffs/Savory Hand Pies With Potato Filling

Ingredients

Filling
650 grams Yellow Potatoes, boiled, peeled & small diced
3 Tbsp of Vegetable Oil
1 Large Yellow Onion, peeled & chopped
3 ½ Tbsp Curry Powder
1 Tbsp Chili Powder
1 tsp Chicken Granules
1 Small Handful of Curry Leaf
About 6 to 7 Tbsp of Water
Sea Salt to taste

Dough/Pastry
4 Cups (480 grams) All-Purpose Flour
1 tsp Sea Salt
½ Cup of Vegetable Oil
2 Tbsp Unsalted Butter
½ Cup of Water

Method

For the filling: Heat oil and stir-fry the onion until soften and golden brown in color. Add the curry leaves, curry powder, chili powder, and stir-fry until the mixture is fragrant. Then add the potatoes, give it a good stir, and mix in the water. Season the potatoes with chicken granules, sea salt, and mix well and set it aside to cool.

For the dough/pastry: Combine the flour and sea salt in a large mixing bowl. Heat the oil and butter until very hot. Then gradually add the oil to the flour, and stir well with a wooden spoon or spatula. Mix in the water and knead well. (If the dough is too dry, add a little extra water at a time) Let the dough rest for about ½ an hour.

To make the curry puffs: Roll out the dough, and cut into 4 inches circles in diameter. Spoon about 1 Tbsp of filling into the center of the pastry, fold over to meet the opposite site and press the edges together to seal. To pleat the edges, flatten one end of the edge, with your finger, pull it out, and then push in the dough forward. Repeat all round the edges until a “rope” is form.

Put the oil for deep-frying in a pan or wok over medium heat. Fry the curry puff in batches, till golden brown. Drain on kitchen paper and serve hot.

Makes 40 to 42 pcs of Curry Puffs

Comments

  1. Do these get soggy if you don't eat them right away? I would like to make them for a pot luck, but I'm not sure if they will travel well? Please let me know!

    JoAnna

    ReplyDelete
  2. The curry puffs stay crunchy/crispy for a long time. Let it cool completely before storing in an airtight container to prevent sogginess

    ReplyDelete
  3. Love curry puff! When I was living in Malaysia, curry puff was the snack for my tea time. We have curry puff with potatoes and chicken filing, and sardines although I must say that the former is my all-time favorite. I'm so happy to find your recipe since I'm currently living in States and there's no where else I can satisfy this craving of mine except to cook it myself. <3

    ReplyDelete
  4. Do u use ice water or room temperature water?

    ReplyDelete
    Replies
    1. I used regular tap water, colder than room temperature. If you're in SE Asia then use cold water.

      Delete
  5. Hi,

    Is it possible to pre make & freeze it & then fry whenever you want to eat? Because I fried them all and store in air tight container & the next day the skin became soggy. Thanks!

    ReplyDelete
    Replies
    1. Yes, I do that all the time. Just fry it straight from the freezer.

      Delete

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