Gary Rhodes' Malaysian curry puffs recipe

Name: Gary Rhodes' Malaysian curry puffs recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 750 g (26.5oz) Potatoes, boiled in their skins until tender; 1 tbsp Cooking oil; 3 Medium onions, finely chopped; 2 Large cloves of garlic, crushed; 1 Level tbsp medium curry powder; 1 Finely grated zest and juice of 1 lime; 0.5 tsp Salt; 1 pinch Pepper; 1 pinch Sugar; 2 375g sheets of pre-rolled puff pastry; 1 Flour, for dusting; 1 Egg, beaten; 150 ml (5.3fl oz) Natural yoghurt; 1 Fresh ripe mango cut into cubes and 1 tsp honey, or 4 tbsp of mango puree; 1 Squeeze of lime

Servings: persons

750 g (26.5oz) Potatoes, boiled in their skins until tender
1 tbsp Cooking oil
3 Medium onions, finely chopped
2 Large cloves of garlic, crushed
1 Level tbsp medium curry powder
1 Finely grated zest and juice of 1 lime
0.5 tsp Salt
1 pinch Pepper
1 pinch Sugar
2 375g sheets of pre-rolled puff pastry
1 Flour, for dusting
1 Egg, beaten
150 ml (5.3fl oz) Natural yoghurt
1 Fresh ripe mango cut into cubes and 1 tsp honey, or 4 tbsp of mango puree
1 Squeeze of lime

1
Warm the oil in a large saucepan.
2
Once hot, add the chopped onions, garlic, curry powder, lime zest and juice, simmering gently until softened, allowing the onions to slightly colour.
3
Once at this stage, season with salt, pepper and a generous pinch of sugar.
4
Meanwhile, peel the cooked potatoes and cut into 1 cm dice, seasoning with salt and pepper.
5
Stir the cooked potatoes into the cooked onions, allowing them to slightly break, but still maintaining some texture.
6
Re-check for seasonings and leave to cool.
7
Roll the pastry sheets so they are a little thinner and approx 1-2 times their original size.
8
Allow to rest for 15 minutes in the refrigerator.
9
Divide each of the rolled pastry sheets into 6-8 squares, saving any trimmings.
10
Brush the border of each square with a little of the beaten egg.
11
Divide and place a tablespoon of the potato mix onto 1 half of each folding over the remaining half and sealing each together.
12
Refrigerate to rest and firm.
13
The pastry trimmings can now be re-rolled, dividing the sheet into more squares, and continue as above.
14
Once firm, using a round cutter, trim to achieve a pasty or turnover semi-circle shape, leaving a slight border around each.
15
These can now be brushed with the remaining beaten egg before baking at 180C-190C in a fan assisted oven for approx 30-35 minutes or until a crisp golden brown.
16
The puffs are now ready to serve with the mango dip.
17
To make the mango yoghurt dip, simply blitz all of the ingredients together in a blender until smooth.

537

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 750 g (26.5oz) Potatoes, boiled in their skins until tender, 1 tbsp Cooking oil, 3 Medium onions, finely chopped, 2 Large cloves of garlic, crushed, and more.

Yes, Gary Rhodes' Malaysian curry puffs recipe 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.

That's it — enjoy your meal!