These curry puffs are party favorite for the guests as well as for me because i can make them ahead of time and freeze them.
The pastry in this recipe is crispy even when puffs are cold. Boil margarine, water and salt. Pour into the flour. Add in egg. Knead well. Let dough rest for a while.
Divide into 8 portions. Inner layer: 2. Knead well and divide into 8 portions. Wrap inner layer with outer layer. Flatten it and then roll it up like a swiss roll. Repeat twice and then divide into 2 portions.
With cut side on the table, roll dough into a circle and fill with a spoonful of curry filling. Wet the outer rim of circle and fold into half, seal the edges. Puffs can be left to freeze and packed in ziploc bag when frozen until needed.
To fry frozen curry puffs, start them in cold oil. Remove several ladles of hot oil as the puffs are slightly brown, turn heat on to the highest and fry puffs until brown. This way will ensure that the puffs will not be soggy. To fry the second batch, add in the slightly cool oil and put in the frozen puffs, frying the same way as no.
Put fried puffs in f oven to keep warm. For the filling: Cube the chicken. Boil the potaoes till soft. Heat oil ,sweat the shallots and add in ground chilly paste.
Fry until fragrant then add curry powder. Add in the cubed chicken, then onions. When chicken is no more pink add in coconut milk. Simmer until filling thickens, season with salt and sugar.
Leave to cool. When I tried making mine, the spirals were not as visible I didn't even bother posting pics because they were so ugly! Maybe because I didn't deep fry them and baked them instead? Will try your version sometimes!
Why did you first boil the fat in the outer layer? Hi Lily, tks for sharing this recipe. I just love curry puffs. Can I ask whether the potatoes will go mushy if you freeze the curry puff?
Malaysian Curry Puff
Think of french fries, they are frozen too before frying. Lily, I like this, don't have time to try it now, when I come home again I'll definitely want to try it.It is a snack enjoyed by different ethnic groups in this multicultural country, by everyone, even the kids! I have not met anyone who does not like this all-time favorite Malaysian style curry puffs. Here is the best recipe for you. I am referring to the greatest curry puffs reckon by the locals.
This type of curry puff is what we sell in our restaurant for many years, endorsed by the diners, and we are here to expose all the trade secrets so that you can replicate it at home. Many restaurants do not make spiral curry puff because it is tedious. However, we have perfect the method and make very easy, tidy and no mess. The ultimate result: the pockets of fat encase in between the layers of the pastry will melt, the air trapped within expands, creating multiple layers resemble the puff pastry.
With every bite, you will notice the flakiness of the dough and the delightfulness of the savory filling. The best curry puffs are those made with flaky pastry. Instead, the layers are created by using a mixture of oil and flour. It may take a little extra time to make, but you will never regret once you have tasted it. Note: This post may contain affiliate links. I may receive commissions for purchases made through links in this post. The instruction in the recipe below is the abbreviated version.
I strongly suggest you read through this section, where you can find the in-detail explanation of every step. To create layers for the pastry, we need to prepare two doughs- the water dough and the oil dough. The significant difference between the Asian pastry and the western puff pastry lies on the oil phase of the pastry. Pure oil butter or margarine is used to fold in between layers of the western style puff pastry. As for the Asian version, the oil butter, margarine or lard is combined with some flour.
This improvisation results in a significant difference in the texture and taste. Yes, it is not oily at all due to the inclusion of flour in the oil dough. The butter tends to ooze out from the pastry, causing the pastry sticking to your hand and ruin the layers. When you fix it by patching the leakage with more flour, the sticky mass will be all over the table, your hand and on the rolling pin.
I will show you how to avoid all this mass. What you need is a food processora sharp knifea metal spoons, a flexible rubber spatulacling film or large plastic sheetsand a smooth working surface preferably aluminum or marble top. My method may not be the best but surely is clean and tidy. Here are the details:.
I guess everyone will love to know how curry puffs are evolved.I am always looking for new foods to try, and let me tell you, these curry puffs are among my favorites! These light and flaky filled treats are the perfect snack or appetizer. I made them for a small dinner party that I hosted, but you could just make them to snack on at home. Curry puffs, or Karipap, are popular snacks throughout Singapore and Malaysia.
Originated in Southeast Asia, these little pies are filled with curry, chicken and potatoes traditionally. These tasty little pies are filled with chicken, pickled onion, curry, carrots and a host of other seasonings. You can fry them, and many people do. The puff pastry makes them perfect for baking because it gets flaky and delicious however you cook it. However, if you are doing a dinner party or party and you want some great ideas of foods that will complement your curry puffs, of course I have suggestions.
If you plan to serve these as an appetizer before your main course, I recommend following your curry puffs with this spicy fried shrimp with Asian slaw. Of course, if you are doing a dinner party and want to keep your appetizers along the same cultural plane, this chicken broccoli recipe is perfect.
Crunchy honey chicken would also be a great choice. Season chicken with salt and pepper and then fry over medium heat until cooked through around minutes. Remove chicken from heat and chop finely.
Add pickled onion, garlic, and spices including some salt and pepper. Pour in some broth or water, cook for 2 minutes more, then remove from heat and let cool down completely. Roll out a sheet of puff pastry and cut it into medium sized rectangles. Place a nice spoonful of chicken filling on one side of the dough, cover with the other and pinch together using a fork. Cut off the excess to make an even shape. Make small holes at the top to let steam escape.
Brush puffs with egg wash and bake for minutes, depending on size, or until nice and golden. Notify me of follow-up comments by email. Notify me of new posts by email.Ok, you still have to put on clothes. I only need my eyes and index finger to place an order. Think of curry puffs as Asian pies. The sibling of the Indian Samosas. The cousins of the Portuguese Empanadas. The filling is made beforehand before being stuffed into a rolled dough.
Taking the first bite and second and third is so satisfying. Crisp and flaky outside, warm soft and melt in the mouth on the inside. Baking Powder: The crust itself is crispy and flaky already.
Adding baking powder gives the crust a slight lightness and crisp. Egg: You can opt to add one egg to this recipe. It adds flavor and a slight golden color to the crust after frying. Butter: The butter flavor is strong. You can choose to replace half with frozen cubed lard if you wish. When pockets of fat encased in flour in the dough are rolled out, they get stretch and form distinct layers.
Fat keeps layers of flour separated before frying. Warm surface or weather will not be your friend. Try to work fast and in between steps, refrigerate them if they becomes too soft to handle.
After I pinched the edges shut, the dough was getting too soft already so I popped them in the freezer to chill till they firm up again before I fluted them. You may even have to work in batches while the rest sits in the refrigerator or freezer. Filling You only need half for this recipe. Dough In a blender or a food processor, add the onion, garlic, ginger and oil. Blend until it becomes a smooth paste. In a bowl, add the curry powder.
Add tablespoons of water and stir to make it a thick paste. Add the onion paste into a pan and fry over medium high heat until slightly translucent.
Add the curry powder paste and turn the heat to medium. Fry for 10 minutes until fragrant. If the paste becomes too dry, add water or oil 1 tablespoon at a time.
Set the spice paste aside. Add a thin coat of oil, over medium high heat, fry the diced onions and minced garlic until soft. Add the potatoes, seared beef and spice paste. Fry for a couple minutes. The beef will start to absorb the flavor of the spice paste.This version comes with a smooth flaky crust.
I think I can safely say that most Malaysians love curry puffs because I have yet to meet one who does not. Hence, like all popular food they come in different versions. The filling is more or less the same — curried potato with or without chicken. The crust or pastry however, comes in different forms. The curried potato filling normally comes with chicken. In our family, we have also made it with shrimp which is amazingly tasty.
My Grandma made the most awesome spiral curry puffs which I learned from her when I was in my early teens. We used to make them by the hundreds for the entire clan because everyone in the family loves them.
At one point, Grandma even made them for sale and I would help shape the curry puffs. Some day, I will share the recipe with you all. Then there are those curry puffs sold at the bakeries and mall made with puff pastry.
These are more like mini pies or tarts and probably came about out of convenience. They are usually rectangle in shape. No pleating, which is definitely a time saver. Perhaps the most ubiquitous of all curry puffs are the Malay style Karipap found in school canteens more commonly known as cafeteria here in the US and kuih snack stands throughout the country.
Ask any school going kid in Malaysia and many of them would have tasted a good number of Karipaps during school recess. I had my share of it when I was in school. They were tasty, inexpensive, and quite filling.
Karipap (Malay Style Curry Puffs) – Smooth Crust
In Singapore, the same is called Epok-epok. A popular version there comes with sardine filling. Back when I was a kid, the Karipap filling itself tasted sweet because sweet potatoes were used instead of regular potatoes. I believe at that time, sweet potatoes were cheaper and more abundant.
There was no meat. Just sweet potatoes flavored with curry spices and the unmistakable scent of Chinese celery giving it a distinct flavor. The Malays call Chinese celery daun sop which they also use in their sop kambing mutton soup and various other dishes. I prefer my filling to be a little less sweet and so in the recipe below, I have decided to use a weight ratio of regular and sweet potatoes. Since Chinese celery is not easily available here, I used cilantro instead. The flavor of cilantro is milder but it will have to do for now.
For one who specializes in spiral curry puffs, reproducing the Karipap crust required some experimentation to get it just right. The first time, the crust came out smooth after deep frying. As far as I can remember, school canteen Karipaps had blistered crusts.Too lazy to make these yourself?
Crispy and golden on the outside with a spicy savory potato filling, this scrumptious Malaysian snack is sort of a cross between a samosa and an empanada and is usually found sold freshly fried at roadside stalls. Some versions don't bother with the spiral crust, but I can assure you it adds a delectable flaky crunch that completely elevates this traditional teatime treat to another level.
frozen curry puff
The recipe below is easy though a little tedious with the multiple steps, but creates a pastry that stays crispy even when the puffs have cooled down. Form them as large or small as required- they also freeze well, so make ahead of time and fry straight from frozen when needed. Makes about 30 small puffs. Combine the following and knead the following with your fingers or a dough hook attachment on your mixer until soft, pliable and non-sticky:. Divide and roll into two equal balls, then cover otherwise it will dry out and leave to rest for 30 mins.
Divide and roll into two equal balls. Water dough on the left, grease dough on the right. Add and stir until well-combined:. Salt and sugar to taste. About 1 cup water. Optional: a sprinkling of curry leaves if you have it.
Simmer, stirring occasionally until all moisture is absorbed and potatoes are tender. Leave to cool thoroughly before using. Enclose one ball of grease dough neatly in a ball of water dough. On a lightly floured surface, roll out into a very thin oval with a rolling pin, then roll up tightly from one end to the other like a Swiss roll. Turn the rolled up tube 90 degrees so one end faces you and repeat the previous step- flatten it thinly again lengthwise into a long ovalthen roll up tightly like a Swiss roll.
With a sharp knife, s lice into 1cm discs or thicker if making larger puffs. The spiral layers should be clearly visible. Place the rolled out pastry onto a curry puff mould or use your palm if you don't have one. Fold the mould over carefully to enclose, peeling off any excess pastry from the sides. The assembled curry puffs- one manually crimped, one made with a mould behind it.
At this point the puffs can be frozen for future use if you like. Heat some oil over medium-high heat and deep fry the puffs, tossing continuously until golden brown. Sep 27, lai lai.Supplier Location:. Supplier Types: Trade Assurance. Gold Plus Supplier. Minimum Order: OK. Add to Compare. Contact Supplier. Lanis Frozen Curry Puff. Kaya Beriman Marketing. Curry Puff. Dhal Curry Produced In Malaysia. Frozen Chicken Puff Pastry in Malaysia. Kart's Karipaf Mixed Vegetable Curry.
Curry puff potato snacks. Malaysia Top Quality Frozen Currypuff. Curry Puff Sardine Frozen Food. Shell Sardine Puff. About product and suppliers: Alibaba. A wide variety of frozen curry puff options are available to you, such as sweet, spicy.
Spiral Curry Puffs (Epok-Epok/Karipap Pusing)
You can also choose from bulk, box, and bag. As well as from food. And whether frozen curry puff is haccp, brc, or gmp. There are 33 frozen curry puff suppliers, mainly located in Asia.
Buying Request Hub Haven't found the right supplier yet? Let matching verified suppliers find you. Do you want to show frozen curry puff or other products of your own company? Related Category. Pastry Product Features.