Total Time
Prep 25 mins
Cook 30 mins

This recipe is recommended by a friend, but I haven't try it before. I have a simpler recipe for this curry puff, which I will post later on as 'Potatoes Curry Puff II'. Sorry, I am not very sure of the preparation and cooking time. The yield too.

Ingredients Nutrition


  1. ------------Makingof the fillings------------------------Ð .
  2. Heat some oil in a wok and fry the potatoes.
  3. Remove the potatoes and the oil from the wok.
  4. Place another few tbsp of oil into the wok and fry the chicken meat with the onions, carrots and green peas.
  5. Add the potatoes back into the wok and add in the rest of the seasonings (salt, curry powder, light soya sauce).
  6. Stir fry the mixture until cooked, then leave it aside.
  7. -------------OuterSkin: ----------------.
  8. Mix the flour and oil together and form a dough.
  9. Cut into equal pieces (Each piece must be big enough to be rolled out/flatten to about 1/2 cm thick and 13 cm dia. pastry sheet).
  10. --------------------InnerSkin-----------------.
  11. Mix all the ingredients together to form a dough and cut into equal pieces (Same as above).
  12. -------------Makingof the Curry Puff Skins (For wrapping the fillings) :------------------.
  13. Take 1 piece of the outer skin dough and roll into a ball.
  14. Leave it aside.
  15. Take 1 piece of the inner skin dough and roll into a ball.
  16. Dough the 2 circular pastry balls together.
  17. Flatten pastry with a rolling pin on lightly floured board to about 1/2 cm thick sheet.
  18. Cut out round pieces about 12-13 cm in diameters from the flatten pastry.
  19. Place a portion of the fillings& the egg onto the centre of the flatten pastry. (Fillings should cover about 10 cm dia.) Note: not to put too much fillings, or else it will be difficult to fold the pastry later on.
  20. Fold the flatten pastry to forms a half circle such that it covers the fillings.
  21. Press lightly to seal the edges.
  22. Flute the edge by pinching and twisting the edge with your fingers. (Action: Pleating of the edges)
  23. -----------Cooking Method------------
  24. Deep fry the puffs until golden brown.
Most Helpful

4 5

The pastry needs to be as thin as possible for a better texture and taste. Half cm is too thick. Also, add two stalks of pureed lemongrass to the filling while cooking and two hand-torn kaffirlime leaves at the final 5 minutes of cooking the filling -- for added aroma (discard kaffirlime leaves before using filling).