Food For Four

The Cookbook Challenge Week 21: Curry Puffs

Posted on | April 9, 2010 | Asian Recipes, Cookbook Challenge | 8 Comments

Curry Puffs

Theme: Thai

I was very excited about “Thai” being this week’s theme for the Cookbook Challenge, because I absolutely love Thai food. I love the unique sour, sweet and spicy nature of Thai food. I have a couple of Thai cookbooks and flicking through the pages of these books got me very excited and my mouth-water. All the dishes looked so good and I just wanted to cook all the dishes. If I had time I would of cooked Thai all week.

In the end I picked a very basic recipe for curry puffs. I was tossing between a recipe using ready-rolled puff pastry or another recipe making my own pastry. Laziness got the better of me and I went for puff pastry. Deep frying puff pastry was very oily and it becomes soft quickly. Also frying gave the curry puffs a blistery texture which wasn’t so pretty. If I was to use puff pastry next time I may try baking it instead of deep frying. I also think making the pastry with rice flour would yield a better result, which I may try from another book the next time. I also added water chestnut to the filling to give it that extra crunch.

Overall the curry puffs tasted great. Puff pastry makes great finger food. It’s also very delicious with the sweet chilli sauce.

Curry Puffs 1

Curry Puffs
Adpated from AWW – Beginners Thai
Makes 18


2 teaspoons peanut oil
2 teaspoons finely chopped coriander root
2 spring onions, chopped finely
2 clove garlic, crushed
1/2 cup water chest nut, finely chopped
200g beef / pork
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon fish sauce
1 teaspoon sugar
3/4 cup mashed potato
2 sheets ready-rolled frozen puff pastry
1 egg, beaten lightly
vegetable oil, for deep frying
sweet chilli sauce for dipping


Heat oil in work; stir-fry coriander root, onion, garlic and beef/pork until meat is changed in colour. Add tumeric, cumin and ground coriander; stir-fry until fragrant. Add fish sauce, simmer, uncovered, until mixture thickens. Add water chestnut. Taste test and add more seasoning according to taste. Stir in potato and set aside to cool.

Using a 7.5cm cutter, cut 9 rounds from each pastry sheet. Place 1 level tablespoon of the filling in centre of each round; brush around the edge lightly with egg. Fold pastry over to enclose filling, pressing edges together to seal.

Just before serving, heat oil in large saucepan; deep-fry curry puffs, in batches, until crisp and browned lightly. Drain on absorbent paper. Serve with sweet chilli sauce.

Curry Puffs 2

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8 Responses to “The Cookbook Challenge Week 21: Curry Puffs”

  1. Conor @ HoldtheBeef
    April 11th, 2010 @ 1:20 am

    There’s something about the blistery appearance that actually appeals to me, I think because it makes it look crispy.

    Good idea to add the water chestnut!

  2. Agnes
    April 11th, 2010 @ 11:07 pm

    I love love love curry puffs! I’ve never tried deep frying puff pastry before, it’s a shame that it gets soft quickly. I’m sure your curry puffs were very tasty though.

  3. Yen
    April 11th, 2010 @ 11:39 pm

    Thanks Conor, it was very crispy if eat instantly. I think the blister bubbles is filled with oil so it gets soft quickly.

    Thank Agnes, these were great and I would definitely make them again.

  4. April @ My Food Trail
    April 17th, 2010 @ 7:55 am

    I love curry puffs too and my mouth is watering from your photos!! I’m with Conor, the curry puffs look really crispy with the blisters! I would have loved to see a photo of what the curry puffs looked like inside (to make my mouth water more! hehe!).

  5. Leigh
    April 17th, 2010 @ 3:08 pm

    It’s making me hungry looking at your photos – these look so yummy and crunchy…I think I could have eaten them all!

  6. Ange
    April 17th, 2010 @ 7:21 pm

    Yum, love a good curry puff, would love one right now in fact, lucky hubby is in the kitchen cooking dinner so even if it’s not as nice as your dish I will have a hot dinner soon!

  7. Megan
    April 19th, 2010 @ 10:19 pm

    These look yummy and crispy! and did i mention yummy? Ooooh I love it. Cant find a good puff pastry though. They turn out soggy or I’m probably doing something wrong.

  8. TruffleMe
    May 5th, 2010 @ 10:58 pm

    I’ve got this book as well and tried this recipe last year… I too found that the deep fried puff pastry was soft :(

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