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Curry Puffs

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Pasties from Singapore/Malaysia.

Pasties from Singapore/Malaysia.

Ingredients

Serves: Makes about 8-10

Metric Cups

For the Shortcrust Pastry

  • 100 grams plain flour
  • ¼ teaspoon salt
  • 90 grams butter (cubed)
  • 4 tablespoons water

For the Filling

  • 150 grams cooked chicken (or meat of your choice or veg)
  • 1 medium onion (chopped)
  • 1 tablespoon curry powder
  • 1 medium potato (b0iled and diced)
  • 2 tablespoons oil
  • 1 pinch of salt
  • vegetable oil (for frying)

For the Shortcrust Pastry

  • 3½ ounces all-purpose flour
  • ¼ teaspoon salt
  • 3⅙ ounces butter (cubed)
  • 4 tablespoons water

For the Filling

  • 5⅓ ounces cooked chicken (or meat of your choice or veg)
  • 1 medium onion (chopped)
  • 1 tablespoon curry powder
  • 1 medium potato (b0iled and diced)
  • 2 tablespoons oil
  • 1 pinch of salt
  • vegetable oil (for frying)

Method

Curry Puffs is a community recipe submitted by Mumof4 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

PASTRY:

  • Sift the flour and salt into a mixing bowl. Rub the butter into the flour using the fingertips, until the mixture resembles breadcrumbs.
  • Lift the mixture up to incorporate as much air as possible.
  • Sprinkle two tablespoons of water over the mixture and mix into a dough using a knife. Add a little more water if the mixture is too dry.
  • Finally, bring it all together with your fingertips. Wrap in clingfilm & place in fridge while making filling.
  • THE CURRY PUFFS:

  • Heat oil on medium flame & when hot, fry the onions till soft. Add the curry powder & fry till fragrant.
  • Add the chicken/meat, salt & a little water & cook till done. Add the potatoes & mix thoroughly, it needs to be fairly dry.
  • Transfer to a plate & let it cool.
  • Roll out the pastry & cut out circles using a medium sized plain cutter. Place a small amount of filling in the middle & fold over to form a crescent. Pinch/crimp the edges to seal completely.
  • Now there are 2 ways you can cook them: deep frying(the traditional way) or in the oven(the healthier option) If baking, heat oven at 200C, glaze the puffs with beaten egg & bake on top shelf for 15-20 mins till golden brown. If deep frying, heat vegetable oil in wok/deep pan till hot. Deep fry the puffs a few at a time till golden brown on both sides. Drain on kitchen paper.
  • PASTRY:

  • Sift the flour and salt into a mixing bowl. Rub the butter into the flour using the fingertips, until the mixture resembles breadcrumbs.
  • Lift the mixture up to incorporate as much air as possible.
  • Sprinkle two tablespoons of water over the mixture and mix into a dough using a knife. Add a little more water if the mixture is too dry.
  • Finally, bring it all together with your fingertips. Wrap in clingfilm & place in fridge while making filling.
  • THE CURRY PUFFS:

  • Heat oil on medium flame & when hot, fry the onions till soft. Add the curry powder & fry till fragrant.
  • Add the chicken/meat, salt & a little water & cook till done. Add the potatoes & mix thoroughly, it needs to be fairly dry.
  • Transfer to a plate & let it cool.
  • Roll out the pastry & cut out circles using a medium sized plain cutter. Place a small amount of filling in the middle & fold over to form a crescent. Pinch/crimp the edges to seal completely.
  • Now there are 2 ways you can cook them: deep frying(the traditional way) or in the oven(the healthier option) If baking, heat oven at 200C, glaze the puffs with beaten egg & bake on top shelf for 15-20 mins till golden brown. If deep frying, heat vegetable oil in wok/deep pan till hot. Deep fry the puffs a few at a time till golden brown on both sides. Drain on kitchen paper.
  • Additional Information

    The filling recipe given here is a very basic one. You can get creative & use pretty much anything. Just remember to keep it dry. My personal favourite is canned tomato sardines!

    The filling recipe given here is a very basic one. You can get creative & use pretty much anything. Just remember to keep it dry. My personal favourite is canned tomato sardines!

    Tell us what you think

    What 2 Others have said

    • I should exactly try this method of puff pastry sheet and try out how it comes, other than that the filing sounds so much yummier. thanks nigella i am your devoted fan. :)

      Posted by Archiee0 on 7th September 2011
    • that sound lovely!!!

      Posted by lilcook on 29th April 2011
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