Malaysian Curry Puff Recipe

Name: Malaysian Curry Puff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 375g ready rolled puff pastry; 325g chicken thigh fillet; 1 tablespoon worcestershire sauce; 3 potatoes; 1 large onion; 5 cloves garlic; 15 dried curry leaves; 3 tablespoons curry powder; 2 teaspoons sugar; 1 teaspoon cranberry sauce (optional); salt & pepper to taste

Servings: persons

375g ready rolled puff pastry
325g chicken thigh fillet
1 tablespoon worcestershire sauce
3 potatoes
1 large onion
5 cloves garlic
15 dried curry leaves
3 tablespoons curry powder
2 teaspoons sugar
1 teaspoon cranberry sauce (optional)
salt & pepper to taste

1
Cube the potatoes and boil in salt water until partially soft.
2
In the meantime, chop the onion, mince the garlic and cube the chicken.
3
Marinate the chicken with worcestershire sauce and put aside.
4
Pre heat the over at 180C.
5
Heat up some oil in a pan. Fry the onions, garlic and curry leaves until fragrant. Add the curry powder in and mix it up.
6
Toss the cubed chicken into the pan. Let it cook partially and mix in the potatoes.
7
Stir and let cook until soft, adding sugar, cranberry sauce, salt and pepper to taste.
8
Once the curried chicken and potato filling is cooked, set aside to cool.
9
Cut the ready rolled pastry into circles. Wrap the cooled fillings in the pastry carefully, making sure the ends are tight.
10
When all the puffs are wrapped, place on a baking tray and bake for 25 minutes.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 11 ingredients. The key ingredients include: 375g ready rolled puff pastry, 325g chicken thigh fillet, 1 tablespoon worcestershire sauce, 3 potatoes, and more.

Yes, Malaysian Curry Puff 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.

Malaysian Curry Puff

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