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Curry puffs are delightful pastries filled with a savory and fragrant mixture of shredded chicken, peas, and spices. Made with all-purpose flour and unsalted butter, they can be ready in just one hour. This easy recipe yields 12 delicious servings, perfect for a snack or appetizer. The aroma of curry and turmeric fills the kitchen, transporting you to a world of exotic flavors. I remember serving these for a family gathering, and they vanished within minutes, leaving everyone eager for more.
Table of Contents
- Why are Curry Puffs so popular?
- What ingredients do you need for Curry Puffs?
- How do you make Curry Puffs step by step?
- Frequently Asked Questions About Curry Puffs
Why are Curry Puffs so popular?
Curry puffs are popular due to their unique combination of buttery pastry and flavorful filling. They’re a versatile snack that can be enjoyed at any time of the day.
- Flavor explosion: The blend of curry powder and turmeric gives these pastries a vibrant taste that lingers.
- Texture contrast: The flaky pastry contrasts perfectly with the tender, savory filling.
- Easy to make: With simple ingredients and straightforward steps, they are accessible even to novice cooks.
- Portability: Ideal for picnics or on-the-go snacking, these puffs are perfect for busy lifestyles.
What ingredients do you need for Curry Puffs?
To make curry puffs, you’ll need a mix of pastry and filling ingredients, which include flour, butter, chicken, peas, and spices. Here’s the full list:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 teaspoon salt
- 1/4 cup cold water
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric powder
- 1 cup cooked chicken, shredded
- 1/2 cup peas, frozen or fresh
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
The combination of curry powder and turmeric powder is what gives curry puffs their distinct and captivating flavor. The butter in the dough ensures flaky and tender pastry, enhancing the overall eating experience.
How do you make Curry Puffs step by step?
Making curry puffs involves preparing the dough, cooking a flavorful filling, and baking the assembled pastries to golden perfection. Here’s how you do it:
Step 1 — Prepare the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Add the chilled, cubed butter and mix until the mixture resembles coarse crumbs.
You might also enjoy our coconut curry pumpkin soup.
Step 2 — Form the Dough
Gradually add cold water, mixing until the dough comes together. Knead gently for a minute, then wrap in plastic wrap and refrigerate for 30 minutes.
Step 3 — Cook the Filling
In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and garlic; sauté until the onion is soft and translucent.
Step 4 — Add the Spices and Meat
Stir in the curry powder and turmeric, cooking for another minute until fragrant. Add the shredded chicken and peas to the skillet. Season with salt and pepper, mixing well. Cook for 2-3 minutes until heated through. Remove from heat and let cool.
For more ideas, check out our heavenly slow cooker indian beef.
Step 5 — Preheat and Roll Out the Dough
Preheat the oven to 375°F (190°C). On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut into circles using a cookie cutter or the rim of a glass.
Step 6 — Assemble and Bake
Place a spoonful of the chicken and pea mixture in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges to seal. Brush the tops with the beaten egg, and place on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden brown.
Frequently Asked Questions About Curry Puffs
How can I store leftover curry puffs?
You can store leftover curry puffs in an airtight container in the refrigerator for up to three days. Reheat them in the oven to maintain their crispiness.
Looking for something similar? Try our sweet potato and chickpea curry.
Can I freeze these pastries before baking?
Yes, you can freeze the assembled uncooked curry puffs on a tray until solid, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
What can I substitute for chicken in the filling?
If you prefer a vegetarian option, use cooked potatoes or chickpeas instead of chicken. This won’t affect the texture but will provide a different protein source.
Why is my curry puff filling soggy?
Ensure the filling is cooled before assembling the puffs. Any steam from hot filling can make the pastry soggy during baking. Additionally, do not overcrowd the filling.
Are curry puffs spicy?
Curry puffs have a mild spice level. If you prefer more heat, add a pinch of chili powder to the filling when cooking.
Curry Puffs
Equipment
- Mixing bowl
- Skillet
- Baking Sheet
- cookie cutter
- Oven
Ingredients
- 2 cup all-purpose flour
- 1/2 cup unsalted butter (chilled and cubed)
- 1/4 teaspoon salt
- 1/4 cup cold water
- 1 tablespoon vegetable oil
- 1 onion (finely chopped)
- 2 clove garlic (minced)
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric powder
- 1 cup cooked chicken (shredded)
- 1/2 cup peas (frozen or fresh)
- salt (to taste)
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt. Add the chilled, cubed butter and mix until the mixture resembles coarse crumbs.
- Gradually add cold water, mixing until the dough comes together. Knead gently for a minute, then wrap in plastic wrap and refrigerate for 30 minutes.
- In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and garlic; sauté until the onion is soft and translucent.
- Stir in the curry powder and turmeric, cooking for another minute until fragrant.
- Add the shredded chicken and peas to the skillet. Season with salt and pepper, mixing well. Cook for 2-3 minutes until heated through. Remove from heat and let cool.
- Preheat the oven to 375°F (190°C).
- On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut into circles using a cookie cutter or the rim of a glass.
- Place a spoonful of the chicken and pea mixture in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges to seal.
- Brush the tops of the curry puffs with the beaten egg.
- Place the curry puffs on a baking sheet lined with parchment paper and bake for 25-30 minutes or until golden brown.
Notes
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