Curry Puffs

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During spring break 2015 we visited my sister, Arti, in Singapore. We had so much fun exploring and eating Singapore’s delicious cuisine, especially the seafood. We were also spoiled by Arti’s stellar cooking. She had won the Singapore Master Chef challenge with her famous biryani just a couple of months before and my boys were very proud of her. During our eight day stay not only did we get to try her savory biryani but she also prepared so many more eclectic  dishes. In addition to all that fancy food we also snacked on many varieties of curry puffs while we were on the go. Curry puffs are a common snack in south east Asia, made with pastry shell and yummy fillings of curried chicken, potatoes or eggs.  It is similar to the empanadas except that the outer cover is flakier and pastry like.

The first time I had these curry puffs was back in 2003 when I went to Singapore with my 5 month pregnant belly. I couldn’t handle many foods then but the curry puffs were my favorites and this time I couldn’t wait to try more. With all the different fillings I’ve tried so far chicken curry puffs are my favorite.

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Right after we came back, I wanted to try making them at home. When I started looking for the recipes they all mostly called for the curry powder. Instead of curry powder, I decided to make them using my mom’s garam masala which is a complex spice mix made with literally 30 different spices and has Kashmiri red chili in it.  It was quiet easy to make  the curry puffs and the outcome was simple awesome. Hot, crispy and flaky puffs with spicy curried chicken inside.. yummy!

I use the frozen puff pastry sheets which makes the whole recipe super easy and quick. While the pastry sheets are thawing I brown finely chopped onions in some oil. Then add the minced chicken with garam masala, rice wine, soy sauce, brown sugar and some salt. Cook until the chicken is browned completely and the filling is ready to be stuffed.

Here is the step by step recipe:

Remove the frozen puff pastry sheets from the freezer and let them thaw. While the pastry sheets are thawing, start making the filling. Chop the onion finely. Grate the ginger.

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Heat oil in a medium pan. Add the onions and cook them for 5-7 minutes stirring frequently until they become soft and translucent on medium heat Add half of the garam masala, grated ginger and cook for another minute.

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Add the minced chicken, rice wine and soy sauce . Mix well and cook uncovered for another 5-7 mins on medium high heat until chicken browns and cooks completely. Add salt to taste and the remaining garam masala if you want the filling to be more spicy. Garnish with some chopped cilantro.

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While the filling is cooling down, preheat the oven to 450 degrees. Line a baking sheet with parchment paper and start rolling the pastry sheets gently into even thickness. Using a round cookie cutter cut about 4-5 inches round circles.

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Place a heaping spoonful of the filling in the center of the pastry circles.

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Pick them up gently and fold the dough in your hands by pinching the edges together. Once the edges are closed place them down and gently pleat the edge or press with a fork to seal it.

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Stuff, fold and seal all of the pastry circles and line them on the baking sheet.

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Beat a egg yolk with a tsp of water. Gently brush it over the puffs.

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Bake them for 10-12 mins until they turn golden brown.

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Let them cool for a few mins and then Enjoy!

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Prep time: 15 mins  Cooking time:15 mins    Total time: 30 mins

Ingredients:

1 pack frozen puff pastry sheets(I used pepperidge farms)
1 lb ground chicken
1 medium onion chopped fine
1 inch ginger
2 tbsp garam masala (If using store bought, use 1 tbsp garam masala, 1 tbsp mild red chili powder and 1/8 tsp turmeric powder)
1/2 tbsp brown sugar
1 tbsp soy sauce
1/2 tbsp rice wine
1 tbsp cooking oil
salt to taste
cilantro for garnishing

Directions:

  1. Remove the frozen puff pastry sheets from the freezer and let them thaw. While the pastry sheets are thawing, start making the filling. Chop the onion finely. Grate the ginger.
  2. Heat oil in a medium pan. Add chopped onions and cook them for 5-7 minutes, stirring frequently until they become soft and translucent. Add half of the garam masala, grated ginger and cook for another minute.
  3. Add the minced chicken, rice wine and soy sauce . Mix well and cook uncovered for another 5-7 mins on medium high heat until chicken browns and cooks completely. Add salt to taste and the remaining garam masala if you want the filling to be more spicy. Garnish with some cilantro.
  4. While the filling is cooling down, preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Roll the pastry sheets gently to even thickness. Using a round cookie cutter cut about 4-5 inches round circles.
  5. Place a heaping spoonful of the filling in the center of the pastry circles. Pick them up gently and fold the dough in your hands by pinching the edges together. Once the edges are closed place them down and gently pleat the edge or press with a fork to seal it. Stuff, fold and seal all of the pastry circles and line them on the baking sheet.
  6. Beat a egg yolk with a tsp of water. Gently brush it over the puffs. Bake them for 10-12 mins until they turn golden brown.

Let them cool for a few mins and then Enjoy!

31 thoughts on “Curry Puffs

  1. Looks great! Glad to hear you enjoyed yourself in Singapore. Yes, the food here is amazing — and the curry puffs are very popular. So popular that I have never needed to try making one as they are so easily bought. but looking at your pictures and recipe, I will definitely try it out! 🙂 Thanks for stopping by my blog and following. I’m following yours now too. Lovely photos.

    1. Hi Asha, I do not freeze them after filling. I would think it is not a good idea to refreeze dough that us thawed once. Instead I bake them half way through. And then bake them again when they are ready to be served. So Basically you can keep the half baked ones at room temperature for 5-6 hours. This allows me to sort of make them ahead for a party and still serve hot in just few more mins of bake time. Hope this helps.

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