Is there a better East-meets-West fusion food than these humble curry puffs, I wonder. Each bite into the flaky, layered puffs filled with savoury concoctions conjure up images of my idyllic childhood growing up in Asia, yet it also brings back fond memories of those afternoons whiling away in exquisite french patisseries. These days, with the predictably gloomy weather and days getting shorter, I find myself craving for more and more savouries, and I can’t find a much better comfort food for my afternoons than these puffs. I remembered many years ago, our family would gather around those deep fried puffs, each on its own napkin paper, and regale stories whilst waiting for the monsoon rain or bolts of lightning and thunderstorm to subside. Those rainy afternoons would be much savoured that every time it rains in England, and I can tell you it rains quite often, I would reach for the old memories yet again, in what I know best. Warm, hearty food.
Although I could easily reach for the shop-bought English cornish pastries or their close rival in the form of Indian samosas, the exquisite taste of these curry puffs deserves a merit of its own, so I always end up making them even in a short notice. They look deceivingly elaborate to make, yet so simple and versatile, with fillings of your own choice. I always go for curried potato and meat filling, but I have also tried different versions to this when the choice of filling is mostly depicted by ingredients available at hand.
I do not vouch for deep-frying usually, but spare me on this occasion. I must warn you though, these curry puffs are deliciously addictive, so put the kettle on, invite your friends over and make those delights. At the very least, you could bask in the compliments and safe in the knowledge that these puffs taste way better than the ready-roll pastries from the shops nearby.
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Curry Puffs
- Total Time: 65 minutes
- Yield: 5 servings 1x
Description
Rich, flaky puffs filled with a savory beef and potato mixture, perfect for a comforting afternoon snack.
Ingredients
- 2 1/4 cups (540 ml) all-purpose flour
- 1/2 cup (120 ml) Crisco vegetable shortening
- 1 tsp sugar
- 1/4 cup (60 ml) water
- 1 medium-sized egg, beaten
- 1/2 tsp salt
- 2 medium-sized potatoes, peeled and diced
- 1 red onion, diced
- 200g beef, diced
- 1 tbsp (15 ml) ginger, minced
- 1 tbsp (15 ml) garlic, minced
- 1 tbsp (15 ml) curry powder
- Salt and pepper to taste
- Oil for frying
Instructions
- Prepare the dough by mixing the all-purpose flour, Crisco vegetable shortening, sugar, and salt in a bowl. Gradually add water and the beaten egg, mixing until a dough forms. Knead the dough until smooth, then cover and let it rest for 30 minutes.
- For the filling, heat oil in a wok over medium heat. Add the ginger and garlic, frying until fragrant.
- Add the diced beef to the wok with a splash of water. Cover and cook for 10 minutes, or until the beef is almost browned.
- Add the diced potatoes and red onion to the beef. Stir in the curry powder, salt, and pepper, and cook for another 10 minutes until the potatoes are tender and the mixture is well combined. Remove from heat and let it cool.
- Roll out the dough on a floured surface to about 1/8 inch thick. Cut into circles using a cookie cutter or a glass.
- Place a spoonful of the filling onto each dough circle. Fold the dough over to enclose the filling and crimp the edges to seal.
- Heat oil in a deep fryer or a large pot to 350°F (175°C). Fry the curry puffs in batches until golden brown and crispy, about 5-7 minutes. Drain on paper towels.
- Serve warm with a cup of tea or coffee.
Notes
- These curry puffs are best enjoyed fresh and warm.
- You can experiment with different fillings based on available ingredients.
- They are deliciously addictive, so consider making a double batch.
- Store leftovers in an airtight container and reheat in the oven to maintain crispiness.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Snack
- Cuisine: Asian
Nutrition
- Serving Size: 1 puff
- Calories: 350
- Sugar: 2
- Sodium: 300
- Fat: 18
- Carbohydrates: 40
- Fiber: 3
- Protein: 10
- Cholesterol: 35
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Frequently Asked Questions
Why does the dough need to rest for 30 minutes before rolling?
Resting allows the gluten in the all-purpose flour to relax, making the dough easier to roll out thinly without it snapping back. It also lets the Crisco shortening firm up evenly, which contributes to the layered, flaky texture the recipe is known for.
What oil temperature should I use for frying, and how long do the puffs take?
The recipe specifies 350°F (175°C). At that temperature, fry the curry puffs in batches for about 5–7 minutes until golden brown and crispy, then drain on paper towels.
Can I vary the filling?
Yes — the author notes the puffs are “versatile, with fillings of your own choice” and that she has tried different versions based on whatever ingredients were available. The base technique (diced potato + spiced filling cooked before enclosing in dough) works with different proteins or vegetables.
How should I store leftovers to keep them crispy?
The notes say these puffs are best enjoyed fresh and warm. If you have leftovers, store them in an airtight container and reheat in the oven — not the microwave — to maintain the crispiness of the deep-fried shell.
Yum! This recipe looks scrumptious.
YES! These are on my schedule for the weekend!
these are great!
thanx Tamara:-)