Malaysian Curry Puff Recipe

All-purpose flour: This is the base for the dough, providing structure and texture.

Cold water: Helps to bind the dough together.

Cubed butter: Adds flakiness and richness to the pastry.

Salt: Enhances the overall flavor of the dough.

Diced potatoes: Adds a hearty texture to the filling.

Diced chicken breast: Provides protein and a savory element to the filling.

Curry powder: Gives the filling its distinctive Malaysian flavor.

Diced onion: Adds sweetness and depth to the filling.

Minced garlic: Enhances the aroma and flavor of the filling.

Frozen peas: Adds a pop of color and sweetness to the filling.

Oil: Used for sautéing the filling ingredients and frying the puffs.

When making the dough for the curry puffs, ensure that the butter is well incorporated into the flour until the mixture resembles coarse crumbs. This will create a flaky texture. Additionally, when rolling out the dough, aim for an even thickness to ensure consistent cooking. For the filling, make sure the potatoes are diced small enough to cook through quickly and evenly. Allow the filling to cool completely before assembling the curry puffs to prevent the dough from becoming soggy.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making it a healthier option.

• cold water - Substitute with milk: Milk can add a richer flavor and make the dough slightly softer.

• cubed butter - Substitute with margarine: Margarine can be used as a non-dairy alternative and has a similar texture to butter.

• salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and a bit of umami.

• diced potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor profile and are slightly sweeter, which can complement the curry.

• diced chicken breast - Substitute with tofu: Tofu is a great vegetarian alternative that absorbs flavors well.

• curry powder - Substitute with garam masala: Garam masala provides a different but equally aromatic spice blend that can work well in curry puffs.

• diced onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to onions.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it may lack some of the fresh garlic's pungency.

• frozen peas - Substitute with diced carrots: Diced carrots add a different texture and sweetness, making them a good alternative to peas.

• oil - Substitute with ghee: Ghee adds a rich, buttery flavor and is commonly used in Indian cooking.

• Allow the curry puffs to cool completely after frying. This prevents condensation and sogginess when storing.

• Place the cooled curry puffs in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for 10-15 minutes to regain crispiness.

• For freezing, arrange the cooled curry puffs on a baking sheet in a single layer. Freeze until solid, about 1-2 hours.

• Transfer the frozen curry puffs to a freezer-safe bag or container. Label with the date for reference.

• Freeze for up to 2 months. When ready to eat, reheat directly from frozen in an oven at 350°F (175°C) for 20-25 minutes until heated through and crispy.

• Preheat your oven to 350°F (175°C). Place the curry puffs on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until they are heated through and the pastry is crisp.

• For a quick reheat, use a microwave. Place the curry puffs on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway to ensure they are evenly heated.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the curry puffs in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• On the stovetop, heat a non-stick skillet over medium heat. Place the curry puffs in the skillet and cover with a lid. Heat for 3-5 minutes on each side, or until they are warmed through and the pastry is crisp.

• For a toaster oven, preheat to 350°F (175°C). Place the curry puffs on the rack or a baking tray. Toast for 10-12 minutes, checking halfway to ensure they do not burn.

• Mixing bowl: Use this to combine the flour and salt, and to mix in the butter and water to form the dough.

• Measuring cups: Essential for accurately measuring the flour, water, and butter.

• Knife: Needed for dicing the potatoes, chicken breast, and onion.

• Cutting board: Provides a safe surface for dicing the ingredients.

• Frying pan: Used to sauté the onions and garlic, and to cook the chicken and potatoes with the curry powder and peas.

• Wooden spoon: Ideal for stirring the ingredients while they cook in the frying pan.

• Rolling pin: Helps to roll out the dough into thin circles.

• Round cutter: Used to cut the rolled-out dough into circles.

• Frying pan: Needed again for frying the curry puffs until they are golden brown.

• Paper towels: Used to drain the excess oil from the fried curry puffs.

• Tongs: Handy for turning the curry puffs while frying and for removing them from the hot oil.

• Cooling rack: Allows the fried curry puffs to cool evenly without becoming soggy.

Prepare the filling in advance: Make the filling a day ahead and store it in the fridge. This allows the flavors to meld and saves time on the day of cooking.

Use a food processor: Quickly dice the onion, garlic, and potatoes using a food processor to speed up prep time.

Pre-cut dough circles: Roll out and cut the dough into circles ahead of time. Store them between parchment paper in the fridge to keep them from drying out.

Batch frying: Fry multiple curry puffs at once to save time. Make sure not to overcrowd the pan to ensure even cooking.