Weekend Cooking: Crispy Curry Puffs
21 Jan 2015

Weekend Cooking: Crispy Curry Puffs

21 Jan 2015

I discovered that I had some frozen leftover Kentang Bol filling, so I decided to throw together a quick afternoon snack, and made some (not-so-curry) curry puffs.  This is the recipe for just the pastry, which is really light and crispy; you can use whatever filling you like, actually (empanadas, anyone?).  Next time I’m thinking of subbing the white pepper with cinnamon, and make apple turnovers.  Yum!

Based on a recipe by ResipiAnakBapak.  Enjoy!

Crispy Beef Curry Puffs


  • 500 grams plain white flour
  • 50 grams rice flour
  • 50 grams tapioca flour
  • 1/2 teaspoon white pepper
  • 1 1/2 teaspoons granulated sugar
  • 2 tablespoons butter, melted
  • 1/4 cup vegetable oil
  • 1 teaspoon salt OR 1/2 chicken stock cube, diluted in 1 cup warm water


In a large mixing bowl, add the white flour, rice flour, tapioca flour, ground white pepper, and sugar.  Whisk to blend.

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Make a well in the middle of the flour mixture, and add the melted butter and vegetable oil into the well.  Using your fingers, work in the butter and oil until the mixture resembles coarse crumbs.
Add the salted water or chicken stock a little at a time, and work with your fingers until the water is incorporated and the dough comes together.  You may not need to use all of the liquid.  Seal the dough in a plastic bag and let rest, 30 minutes.  Knead again for about 5 minutes before using.

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Assemble the curry puffs.  Take a portion of dough and form into a ball the size of a ping pong ball.  Keep the rest of the dough covered while you are working on each portion.  Using a pasta roller or a rolling pin, roll the dough into a disc about 5 inches in diameter.

Place the disc onto a curry puff mould, if using, and spoon about 3 teaspoons of filling onto the center of the disc.  Fold the curry puff mould and press tightly to seal.  If not using the mould, fold the dough over the filling and seal the edges with a fork.

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Repeat with the remaining dough and filling.

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Heat about 3 inches of oil in a large wok.  Fry the puffs until golden.  Drain on paper towels and serve immediately.

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Leftover dough may be kept in the freezer for future use.

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