curry puffs

These Malaysian Cafeteria Style Karipap (Curry Puffs) with blistered crust and curried potato filling make a delicious snack or tea time treat.

Cafeteria Style Karipap (Curry Puffs)

potatoes ((9 oz/225 grams))

sweet potato ((8 ounces 225 grams))

vegetable oil

onion

curry powder

water ((60 milliliters))

Salt (to taste)

Chinese chives ((chopped) (25 grams))

all-purpose flour ((300 grams))

salt

margarine ((56 grams))

water ((160 milliliters))

Sufficient vegetable oil (for deep frying)

Boil scrubbed potatoes and sweet potato in medium saucepan. After 15 minutes, remove potatoes. Allow sweet potato to cook for another 5 minutes. Remove and allow potatoes to cool. Peel potatoes and cut into small cubes.

Heat vegetable oil in a fry pan over medium heat. Saute onion for 1 minute. Add curry powder and continue to stir for 2 minutes until curry powder is fragrant.

Add cubed potatoes and sweet potato. Stir to coat potatoes with spices. Pour in water and season with salt. Add chopped Chinese chives and continue to stir to get everything well mixed.

Turn off stove. Transfer to a bowl and allow filling to cool.

Filling

Combine all-purpose flour, salt, and margarine in a large bowl. Mix with a spatula. Slowly add water a little at a time. Knead to form a soft, non-sticky dough. You may or may not require the full 2/3 cup (160ml) water.

Continue to knead the dough in the bowl or on a clean work surface for 3 to 4 minutes until smooth. Form dough into a ball and place it back into the bowl. Cover with a towel and allow dough to rest for 15 minutes.

Remove dough from the bowl onto a lightly floured surface. Roll out dough to about 1/8 inch thick. Using a 3½ to 4 inch diameter lid or bowl, cut out as many circles as possible. Knead the edges back into a ball. Roll it out and cut more circles until all dough is used up.

Blistered Crust

Place a piece of dough on your palm. If it has shrunk a little, spread it out gently with your fingers. Place a tablespoon of filling in the center.

Fold the dough into a semi circle. Seal by pressing and pleating the edges together. Repeat with the remaining pieces of dough.

Forming the Karipap

Heat about an inch of vegetable oil in a saucepan.

Deep fry karipap over medium heat for 3 to 4 minutes or until golden brown, turning once. Remove and allow karipap to drain in a metal strainer.

Note: 	To make ahead, shape karipap and store in the refrigerator the day before. Deep fry the next day when ready to eat.

Frying the Karipap

Chinese Curry Puffs found at dim sum and Chinese bakeries. These beef curry puffs have a perfectly flaky crispness with a deliciously savory curry filling.

Curry Puffs with Beef

onion ((finely diced))

garlic ((minced))

beef

turmeric powder

cumin powder

sugar

black pepper

beef broth

cornstarch

puff pastry ((about 17 ounces))

egg egg

In a skillet or wok, heat the oil over medium high heat. Add the onions and garlic and cook until translucent and just slightly caramelized.

Add the ground beef, breaking it up with a spatula. Cook until browned. Next, add the curry powder, turmeric, cumin, sugar, black pepper, and salt. Stir everything together and allow the mixture to cook for another couple of minutes.

While that’s happening, make a cornstarch slurry by mixing the beef broth with 1 tablespoon of cornstarch. Stir the slurry into the beef mixture and simmer for a few minutes, until the entire mixture has thickened. You’ll know it’s ready when there’s no more pooling liquid––just a very viscous curry beef! Transfer the beef mixture to a bowl and allow to cool.

Once the filling has cooled, take your puff pastry out of the freezer and defrost for about 35-40 minutes--no more. Unfold each puff pastry sheet, and cut each one into 9 squares.

Spoon about 3 tablespoons of filling onto each square, and fold diagonally to form a triangle, pressing the edges together. Crimp the edges with a fork and transfer to a baking sheet. Repeat with the remaining squares of puff pastry. You’ll need two baking sheets.

When the puffs are formed, refrigerate for 15-20 minutes and preheat your oven to 400 degrees F. When the oven is preheated, remove the puffs from the refrigerator, and brush with egg wash. Bake the puffs (one sheet at a time) for 15-18 minutes or until golden brown. Let cool for 10-15 minutes before attempting to eat, as the filling will be very hot! And if you don’t finish these in one sitting, they can be reinvigorated by a quick re-heat in a toaster oven.

Chicken Curry Puffs in puff pastry are easy to make. Crispy and flaky, these make great snacks, appetizers or even lunch!

Chicken Curry Puffs (A Dim Sum Favorite)

T canola oil

onion, diced

garlic,

chicken

T curry powder

t turmeric

t cumin

t sugar

t black pepper

t salt

chicken broth

puff pastry

Sesame seeds

In a skillet, heat the oil over medium high heat. Add the onions and garlic and cook until translucent.

Add the ground chicken, breaking it up with a spatula. Cook until no pink remains and the juice has simmered away.

Add the curry powder, turmeric, cumin, sugar, pepper and salt. Stir the mixture together and cook for a few minutes.

While that is cooking, make a slurry of the cornstarch with the broth. Whisk well. and stir into the chicken mixture, until everything has thickened. The mixture is ready when there is no liquid  pooling in the pan. Take off heat and let cool. You can even refrigerate this and use it the next day.

While chicken is cooling, take the puff pastry from freezer and remove from package. Defrost about 35 minutes. Unfold each sheet and cut each into 9 squares.

Spoon about 3 T of filling onto each square and fold diagonally to form a triangle. Press the edges together and crimp with a fork.

Using two baking sheets lined with parchment or a Silpat liner, place puff pastry triangles on baking sheets.

When the puffs are formed, refrigerate for 20 minutes. Preheat oven to 400. When puffs have chilled, brush with egg wash before placing in oven. Sprinkle with sesame seeds.  Bake for 15-18 minutes until golden, one sheet at a time.

Let cool for 10-15 minutes before eating. They will be hot! These reheat well in a toaster oven or air fryer.

I have a problem with dim sum, my eyes are always bigger than my stomach. I like your curry chicken puffs. Pinned!

Golden crisp and flaky, Curry Puff is a savory puff pastry with an Indian-spiced filling, finished with a sprinkle of flavorful spices and herbs. It&#039;s great as an appetizer or tea-time snack.

Curry Puff Recipe

olive oil

cumin seeds

potato

½ inch ginger (grated fine, or ½ teaspoon dry ginger powder)

paneer (cut in ½-inch pieces (about ½ cup))

corn (thawed

peas (thawed

water

tomato ketchup

salt (adjust

cayenne (adjust

coriander powder

chaat masala

cilantro

puff pastry (thawed

egg (+1 tablespoon water (for egg wash))

½ teaspoon nigella seeds ((kalonji- optional))

Transfer the puff pastry sheet from the freezer to the refrigerator for 4-5 hours, or overnight, before baking. If you forget, remove it from the freezer and place it on the counter to thaw while you prepare the filling.

Heat oil in a skillet on medium-high heat. When hot, add cumin seeds and potato cubes, and stir well. Cover and cook for 2-3 minutes.

Now add grated ginger, cubed paneer, peas, corn, ketchup, and spices along with a few tablespoons of water. Stir well. Cover and cook for 5-7 minutes or until all the vegetables cook through.

Turn off the heat and stir in chaat masala and chopped cilantro. Keep aside and cool for 20 minutes.

Preheat the oven to 400°F and line a baking sheet with parchment paper or aluminum foil. Remove the puff pastry from the refrigerator and unfold it on a flat surface. Let it rest for 2-3 minutes. Meanwhile, prepare the egg wash by whisking together one egg with a tablespoon of water.

Using a rolling pin, flatten the puff pastry sheet gently. Cut that in the middle horizontally and then vertically to yield 4 equal squares.

Place two tablespoons of the vegetable mixture into the center of each square. Brush the edges with the egg wash.

Picking up one corner of the pastry fold over the filling to make a triangle. Press the edges to seal them. Use a fork to crimp the edges.

Transfer it to the baking sheet and continue assembling the remaining puffs. Brush the puffs with the egg wash. Sprinkle chopped cilantro and nigella seeds (kalonji).

Bake the puffs for 15-18 minutes or until evenly golden brown. When baked, transfer to a serving tray and cool for 5 minutes before serving.

Please note the conversion algorithm within this recipe, from US to Metric, is wildly inaccurate. Be cautious.

Very delicious ????????????????????!!!

We just ate this and loved it!

We replaced the paneer with tofu.
We kept all quantities of the filling/spices/seasonings/garnish from the recipe.

We first prepared the filling according to the recipe in a frying pan (only we added the cumin seeds at the same time as the vegetables to the potato / ginger mixture).

We divided the filling into 6 slices (instead of 12 shells) of vegan puff pastry, which we folded like pasties.
Then we baked the 6 patties in the oven at 200 degrees for 20 minutes.

We each ate 2 patties.
For me served with tomato ketchup mixed 1: 1 with chili sauce, my 6 year old twin daughters chose the tomato ketchup ????

All 3 of us give this recipe 5 stars ????

Thank you again Aneesha ????.

Love from us ????‍????‍???? from The Netherlands ????

https://www.youtube.com/watch?v=zVWeYKdpqeg

Golden crisp and flaky, Curry Puff is a savory puff pastry with an Indian-spiced filling, finished with a sprinkle of flavorful spices and herbs.

FULL RECIPE: https://spicecravings.com/vegetable-puffs

#spicecravings #puffpastryrecipe #puffpastry #curry #puff #indiansnacks #indianfusion #indianrecipes

Curry Puff Recipe - Delicious Indian-Spiced Puff Pastry

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