Time-saving curry puffs

These baked curry puffs are crisp and tasty. — Photos: SAMUEL ONG/The Star

TEATIME treats are among the little things in life that many Malaysians missed when they had to stay at home during the earlier phases of the movement control order (MCO) period.

Pisang goreng, curry puffs, cucur sayur, cekodok, vadai and keropok lekor are among the common and popular teatime snacks sold at eateries.

Those yearning for a taste of these appetising deep-fried delights can easily make them at home with a little knowhow.

The easiest to achieve is pisang goreng and the most challenging to make are curry puffs because the latter involves making shortcrust pastry.

To get around the challenge, I would suggest a cheat method of buying puff pastry sheets from the supermarket.

With pastry sheets, you can have tasty baked curry puffs that are pretty to look at as well.

Curry puffs take time to make so get the whole family involved as many hands do make light work.

Baked curry puffs

Ingredients1 stick cinnamon (3cm)

1 stalk curry leaf (finely sliced)

2 medium sized onion (diced)

40g leek (finely sliced)

3 cloves garlic (chopped)

4 tbsp cooking oil

4 tbsp meat curry powder

200g minced chicken

1 cup water

2 tsp salt

100g sweet potato (half a sweet


200g potato (1 potato)

2 sprigs coriander

1 egg (for egg wash)

Store-bought puff pastry


Boil potato and sweet potato with skin on until soft.

Peel off the skin when potatoes cool down.

Dice both ingredients and set aside.

Finely slice curry leaves and leek, dice onions and chop garlic, and set aside.

Heat oil in a pot.

Add cinnamon stick and let it aromatise.

Add curry leaf until it softens.

Let onions join the action and sweat before adding leek and chopped garlic.

Throw in curry powder and stir until all ingredients combine.

Pour in half cup water to prevent curry powder from burning.

Add 1 tsp salt.

Let the curry paste cook until the oil splits before adding minced chicken.

Once the chicken is cooked, add potatoes and sweet potatoes.

Add additional half cup water (or more) if needed.

Cook for about 15 minutes until the mixture thickens.

Add salt to taste.

Add coriander and mix into the filling.

Set aside to cool down.

Store-bought pastry sheets can vary in size. I used the large ones, approximately 24cm wide, which I cut into nine 8cm squares.

Keep the squares in the refrigerator to prevent the butter in the pastry from melting, and use when needed.

Place the curry puff filling onto the pastry on one half of the square, diagonally.

Leave space at the edges.

Use your finger and trace water along the edges to soften the pastry.

Fold the pastry over, joining two opposite corners of the square to form a triangle.

Crimp edges with a fork.

Brush egg wash onto

curry puffs and arrange on a baking tray that has been greased.

Bake at 200ºC for 15 to 20


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