Malaysian Spiced Curry Puffs

Be the first to rate

(No Ratings Yet)

Loading...

These golden, half-moon pastries are a staple of Malaysian tea time, filled with a warmly spiced mixture of potatoes, chicken, peas, and chopped egg. The buttery, flaky crust wraps around a fragrant curry filling that balances turmeric, ginger, and Malaysian curry powder. Baked until glossy and crisp, they are irresistible served warm with chili sauce.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 52 gCarbs
• 4 gFiber
• 3 gSugar
• 18 gProtein
• 620 mgSodium
• 580 mgPotassium
• 60 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the pastry dough

• 2 cups (250 g) all-purpose flour
• 2 tbsp cornstarch
• 1/2 tsp fine sea salt
• 1/2 cup (115 g) cold unsalted butter, cubed
• 2 tbsp vegetable shortening
• 1/3 cup ice water, plus more as needed
• 1 large egg, beaten with 1 tbsp water (for wash)

For the spice base

• 2 tbsp vegetable oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp Malaysian curry powder
• 1 tsp ground turmeric
• 1/2 tsp chili powder

For the filling assembly

• 2 medium Yukon gold potatoes (350 g), peeled and diced
• 1 cup cooked chicken breast, finely diced
• 1/2 cup frozen green peas, thawed
• 1/2 cup chicken stock
• 1 hard-boiled egg, finely chopped
• 1 tsp fine sea salt, or to taste
• 2 tbsp chopped fresh cilantro

Directions

1. Make the pastry: In a large bowl, whisk together the flour, cornstarch, and salt. Cut in the cold butter and shortening with your fingertips or a pastry cutter until the mixture looks like coarse crumbs.
2. Drizzle in the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Shape into a disc, wrap in plastic, and chill for 30 minutes.
3. Meanwhile, prepare the filling: Heat the oil in a skillet over medium heat. Sauté the onion for 3 to 4 minutes until softened, then add the garlic and ginger and cook 1 minute more until fragrant.
4. Stir in the curry powder, turmeric, and chili powder and toast for 30 seconds. Add the potatoes, chicken, peas, and chicken stock. Cover and simmer for 10 to 12 minutes, until the potatoes are tender and most of the liquid has been absorbed.
5. Remove from the heat and gently fold in the chopped egg, salt, and cilantro. Cool the filling completely to room temperature before assembling the puffs.
6. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment. On a lightly floured surface, roll the dough to about 1/8-inch thickness and cut into 4-inch rounds using a cookie cutter or glass.
7. Spoon about 1 1/2 tablespoons of filling into the center of each round. Fold the dough over to form a half-moon, press the edges together with a fork to seal, and place on the prepared baking sheet.
8. Brush the tops with the beaten egg wash and bake for 22 to 25 minutes, until golden brown and crisp. Cool on the pan for 5 minutes before serving warm.

Cook’s Notes

• Keep all pastry ingredients very cold for the flakiest crust, and chill the dough again if it softens while rolling.
• For a traditional touch, deep-fry the assembled puffs in 350°F (175°C) oil for 4 to 5 minutes until deep golden.
• Make the filling a day ahead and refrigerate it; cold filling is easier to seal inside the dough.
• Swap the chicken for canned sardines or skip the meat entirely for a vegetarian version popular at Malaysian tea stalls.
• Brush on a second light coat of egg wash 5 minutes into baking for an extra-glossy, picture-perfect finish.

You might also like

Asian

Malaysian Wok-Fried Egg Noodles with Seafood and Pork Belly

Desserts

Malaysian Iced Cendol Dessert with Palm Sugar and Coconut Milk

Asian

Malaysian Pulled Tea

Asian

Malaysian Grilled Fish with Spiced Coconut Sambal