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Curry Puff

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 curry puffs
Chicken curry puffs are the perfect handheld savory pastry. These curry puffs are stuffed with flavorful chicken, soft potatoes, and just the right kick of chili and curry spice.
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Curry Puff

Ingredients
  

For the Filling
  • 1 medium red onion, diced
  • 10.2 oz chicken breast, cubed, 290g
  • 10.6 oz potato, peeled and diced, 300g
  • 2 tablespoons curry powder
  • ½ tablespoon chili powder
  • ½ tablespoon light soy sauce
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 sprigs curry leaves
  • ½ cup water
  • Cooking oil, for sautéing
For the Pastry
  • 1 sheet puff pastry, cold, not frozen solid
  • 1 egg, for egg wash

Method
 

Prepare the Filling
  1. Heat cooking oil in a pan over medium heat.
    Cooking oil
  2. Add diced red onion and sauté until soft and translucent.
    1 medium red onion
  3. Add cubed chicken breast and stir-fry for 2–3 minutes until no longer pink on the outside.
    10.2 oz chicken breast
  4. Add diced potatoes, curry powder, chili powder, soy sauce, sugar, salt, black pepper, and curry leaves. Stir to coat evenly.
    10.6 oz potato, 2 tablespoons curry powder, ½ tablespoon chili powder, ½ tablespoon light soy sauce, 1 teaspoon sugar, ½ teaspoon salt, ½ teaspoon black pepper, 2 sprigs curry leaves
  5. Pour in water. Cover and simmer over low heat for 10–15 minutes, until potatoes are soft and the mixture thickens slightly.
    ½ cup water
  6. Let the filling cool completely before wrapping.
Shape and Bake Curry Puffs
  1. Preheat oven to 350°F (180°C).
  2. Roll the puff pastry sheet into a tight log.
    1 sheet puff pastry
  3. Slice into 12 pieces (about 0.6–0.8 inches / 1.5–2 cm thick).
  4. Flatten each piece into a thin disc using a rolling pin.
  5. Place 2 tablespoons of cooled filling in the center of each disc.
  6. Fold into a half-moon shape and pinch edges tightly to seal.
  7. Pleat or twist the edges for a traditional finish.
  8. Place on a baking tray lined with parchment paper.
  9. Brush tops with egg wash.
    1 egg
  10. Bake at 350°F (180°C) for 30 minutes, or until puffed and golden brown.
  11. Let cool slightly before serving.

Notes

  1. Keep your puff pastry cold until use.
  2. Don’t overfill or the edges won’t seal properly.
  3. Brush the top, not the edges, with egg wash — it helps them puff evenly.
Make-Ahead:
  • Filling can be prepped up to 2 days in advance.
  • Arrange shaped, unbaked curry puffs on a tray and freeze until solid. Transfer to a ziplock bag and freeze for up to 1 month. Bake from frozen at 350°F (180°C)  for 35–40 minutes, or until golden and fully cooked.
Storage:
  • Room temp:  Store baked curry puffs in an airtight container for up to 1 day.
  • Fridge: 3 days max. Reheat in an oven/air fryer at 340°F (170°C) for 5–8 minutes till crisp again.
  • Freezer (after baking): Let baked curry puffs cool completely. Freeze in an airtight container for up to 1 month. Reheat in the oven until hot and crisp.