Description
Learn how to make delicious curry puffs, a savory snack with flaky pastry and a flavorful chicken and potato filling. This recipe offers healthier baking options and insights into this cultural heritage dish.
Ingredients
- For the Filling:
- 1 lb Chicken (or sardines)
- 2 medium Potatoes (or sweet potatoes)
- 2 large Hard-Boiled Eggs (optional)
- 2 tbsp Curry Powder
- For the Pastry:
- 1 sheet Puff Pastry (gluten-free option available)
- For Cooking:
- 2 tbsp Oil (for frying, or olive/canola for baking)
Instructions
- Prepare the Filling: Sauté chicken until cooked. Add diced potatoes and curry powder, cook until potatoes are tender (10-15 minutes). Stir in chopped hard-boiled eggs if using, season, and let cool slightly.
- Roll Out the Pastry: Roll puff pastry to 1/8 inch thick. Cut out 4-inch circles.
- Add the Filling: Place a spoonful of filling in the center of each pastry circle.
- Seal the Puffs: Fold pastry over filling to form a half-moon. Press edges to seal and crimp with a fork.
- Cook the Puffs: For frying, heat oil and fry until golden brown (3-4 minutes per side). For baking, brush with egg wash and bake at 400°F (200°C) for 20-25 minutes until golden and flaky.
- Serve and Enjoy: Let cool slightly before serving.
Notes
- Optional: Sprinkle with fresh cilantro before serving.
- Ensure filling cools before sealing pastries to avoid sogginess.
- For a crispier baked result, preheat your baking sheet.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking or Frying
- Cuisine: Singaporean
Nutrition
- Serving Size: 1 puff
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 70 mg