Curry Puffs – a delicious recipe with Pastry, Curry, peanut oil. Easy to follow and perfect for any occasion.
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If the dough was refrigerated for longer than 1 hour, let it sit at room temperature until it is malleable.
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Working on an unfloured or very lightly floured surface, use a rolling pin to gently roll the dough into an 11-inch square.
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This is easier to do if you work the rolling pin from the midline toward the top or bottom edge, and then roll back to the midline.
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Use both hands to lift up the edge closest to you and roll it all the way up to the top to form a cylinder.
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Roll the cylinder to even it out and lengthen it to about 12 inches long and 1 3/4 inches in diameter.
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Cut the dough cylinder crosswise into 12 pieces, then use the palm and heel of your hand to flatten each dough piece into a 1/4-inch-thick disk.
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Work with half of the dough pieces at a time and keep the others covered with plastic wrap or a kitchen towel.
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Use a skinny Asian rolling pin (dowel) to roll each dough piece into a circle, a good 3 1/2 inches in diameter.
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Aim for a wrapper with a 1-inch-wide belly; the edge should be thinner than the middle.
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(For guidance, see Forming Wrappers from Basic Dumpling Dough, step 5, page 24.)
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Line a baking sheet with parchment paper.
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To assemble a puff, hold a wrapper in a slightly cupped hand.
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Use a spoon to put about 1 tablespoon of filling in the middle, spreading out the filling a bit to make shaping the puff easier and keeping about 1/2 to 3/4 inch of wrapper clear on all sides.
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As you work, your hand should naturally close a bit more to keep the puff in shape.
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Moisten the top rim of the wrapper with water and bring up the wrapper side closest to you and firmly press to create a half-moon (see page 26 for guidance); the center coil of dough (the belly) should naturally push out a bit like the hinge of a clam shell.
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Remember to seal each puff well.
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For extra security, use your thumb and index fingers to form a rope edge (see page 51) or press with the tines of a fork.
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Place the finished puff on the prepared baking sheet.
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Repeat with the other wrappers before making and filling the wrappers from the remaining dough.
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Before frying the puffs, put a paper towellined platter next to the stove.
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Pour oil to a depth of 1 1/2 inches into a wok, deep saucepan, or Dutch oven and heat over medium-high heat to about 300F on a deep-fry thermometer.
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Frying at an initial low temperature ensures delicate, flaky results; subsequently increasing the heat prevents the puffs from becoming greasy.
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(If you dont have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if it takes about 4 seconds for bubbles to rise to the surface and encircle the chopstick, the oil is ready.)
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Working in batches of 4 to 6 to prevent crowding, gently slide the puffs into the hot oil and immediately decrease the heat to low to steady the temperature, which will quickly rise.
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The puffs will bubble slowly at first.
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Let them fry, occasionally turning gently, moderating the heat as needed to keep the oil temperature around 300F, for about 3 minutes, or until the puffs are light golden.
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Raise the heat to medium-high and fry for 5 to 6 minutes, until the puffs are golden brown and flaky.
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Let the temperature hover around 340F.
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(If you dont have a thermometer, do the chopstick test a couple of times as the dumplings cook; bubbles that rise after about 1 second signal 340F.)
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Use a skimmer to scoop up and transfer the puffs to the platter to drain and cool.
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Adjust the heat before frying more.
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Allow the puffs to cool for about 5 minutes if you are serving them hot.
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Or present them to your guests warm or at room temperature.
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Refrigerate left over puffs for several days and reheat them in the oven at 350F for about 15 minutes, or until gently sizzling and heated through.
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Have no shame.
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Many busy modern Asian cooks turn to ready-made puff pastry for rich treats like curry puffs (page 125) and samosas (page 115).
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Purchase a package (usually about 1 pound) of puff pastry, the all-butter variety, if you can; puff pastry is usually sold as frozen square sheets, rolled to a thickness of 1/4 inch.
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Thaw it in the refrigerator.
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Line a baking sheet with parchment paper.
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Preheat the oven according to the package directions (usually 375 to 400F).
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Work with 1 sheet of pastry at a time.
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Roll a pastry sheet out to about 10 inches square, if its smaller than that, and then cut it into four 5-inch squares.
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Put about 1 1/2 tablespoons of curry puff or samosa filling atop each square, moisten 2 adjoining edges with water, fold the other side over to form a triangle, and press closed.
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Use the tines of a fork to press on the edges to seal well, then place on a prepared baking sheet.
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Repeat with the remaining pastry and filling.
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Brush with beaten egg, then bake for about 15 minutes, until golden brown.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1 pound Chinese Flaky Pastry (page 120), 3/4 cup Potato and Lamb Curry Puff Filling (page 127) or Spicy Sardine Puff Filling (page 129), Canola or peanut oil, for deep-frying.
Yes, Curry Puffs falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.