Skip to main content

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

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W