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Malay Curry Puffs Recipe

malay curry puffs recipe

Malay Curry Puffs Recipe

This is a very popular snack and is usually served for breakfast or afternoon tea.

Oil, for deep-frying

Filling :

    • 2 tablespoons oil
    • 1 onion, minced
    • 5–6 curry leaves
    • 1 tablespoon curry powder, mixed with 5 tablespoons water to form a paste
    • 150 g (5 oz) minced beef or fresh beef, thinly sliced and pounded
    • 2 medium sweet potatoes, peeled and finely diced
    • 1 teaspoon salt
    • 3 tablespoons water

Pastry :

    • 3/8 cup (100 ml) oil
    • 21/2 tablespoons butter or margarine
    • 500 g (31/4 cups) plain flour
    • 1/2 teaspoon salt dissolved in 1/4 cup (60 ml) water
    • 1/2 cup (125 ml) water

Method :

    1. Prepare the Filling by heating the oil in a saucepan. Fry the minced onion, add the curry leaves and curry powder paste and fry for 2–3 minutes, until fragrant. Add the beef and fry for another 3 minutes. Add the diced potatoes, salt and water. Cook until the Filling is dry but not burnt. Remove from the heat, transfer the Filling to a plate and allow to cool.
    2. Make the Pastry by heating the oil together with the butter in a saucepan over low heat. Remove from the heat just before the oil starts to boil.
    3. Sift the flour into a bowl. Make a well at the centre, and pour in the slightly warm oil. Use a wooden spoon to mix and combine well. Pour in the salted water, a little at a time while kneading the mixture into a dough. Add the 1/2 cup of water, a tablespoonful at a time, to combine the dough into a ball. Let the dough rest for half an hour.
    4. Roll the dough with a floured rolling pin to 3-mm (⅛-in) thickness. Cut the rolled dough into circles, approximately 6–7 cm (21/4–23/4 in) in diameter.
    5. Place 1 teaspoon of the Filling onto the centre of each circle. Fold the dough over to form a crescent shape and press the edges together to seal. Crimp and roll the edges o form a simple wave pattern, sealing the package well. Continue this process until all the dough and Filling have been used up.
    6. Heat the oil in a large wok or frying pan over medium heat and fry the curry puffs until golden. Alternatively, you may bake the curry puffs at 200˚C (400˚F) for 12 minutes.

Chicken meat can be used instead of beef.

Not all types of margarine are suitable to make the Pastry because of their high moisture content. The Malaysian brand, Planta, is recommended while Crisco is a suitable substitute.

Makes 40–50 pcs
Preparation time : 45 mins
Cooking time : 20 mins

See also Malaysia Cooking “Tamarind Juice Recipe”