Curry puff

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There is a school fair in a few weeks and I am making lots of food for the Asian Food Stall. Last year for the school fair I did fusion style chili puffs with Sichuan chili soy bean sauce. This year I made another fusion puffs with Malaysian curry.  To make it easy for myself (150 puffs), I used the packaged Malaysian curry with beef, potato, leek, capsicum and peas.  I have made and freeze the puffs and will cook them on the day of the school fair. These little puffs are so tasty, wish you could try one now.


Curry puff filling
Curry puff filling

Recipe is as follow:


  • 6 sheet of puff pastry (use a reduced fat pastry so the dumplings won’t be too puffy) – each sheet cut into 9 round disc
  • 300g beef mince (or chicken / pork mince)
  • 1 medium potato, finely diced, cooked in microwave with a little water until soft
  • 50g peas
  • 50g leek (or onion), finely diced
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp chili powder (optional)
  • 1/2 tsp garam masala
  • 10g coriander stalk, diced
  • 10g green shallot (scallion), diced
  • salt and pepper to taste
  • cooking oil for stir fry the filling, and more for deep frying


In a frying pan, heat up a little cooking oil,  add leek (or onion) and mince, stir fry for a few minutes; add potato and pea, stir fry for 2 minutes; add spices, stir fry till beef is cooked; turn off heat, add coriander, green shallot, salt and pepper to taste; drain off any excess liquid with a sieve; set aside to cool.

Put a tea spoon of filling in the middle of the puff disc; close the dumpling by folding it in half and squeeze the edge tight.  Repeat with the rest of the puffs.

In a deep sauce pan, add sufficient hot oil for deep frying  (approx 3-4 inches). Once the oil is ready (by dipping a bamboo stick into the hot oil and there are very active bubbles), add a few curry puffs to the hot oil; It would take about 4 minutes to deep fry the curry puff, depending on the temperature of the oil.


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