Curry Puff

What is a curry puff?

The first time I had these curry puffs was on the streets of Vientiane, Laos after going out with my friends. I fell in love with how flakey and crispy the shell was and the use of the dry curry powder for the meat mixture. You will find these types of puffs across Southeast Asia and usually each country has their own take. I decided to add peas and corn with the extra vegetables I had in my fridge. Go ahead and make this your own!

How to use dry curry powder

This curry powder most likely originated from India where they would add many spices to make certain dishes. This is a “one” ingredient that actually contains lots of different spices. Alternative to the wet curry spice you will find around Laos, this dry spice is great for these puffs or even a thick beef stew. You can also mix your own dry spices to find a curry mixture you enjoy.

Common Mistakes in Making Curry puffs

It is easy to mess up this puff so here are some tricks and things to avoid.

• using shortening will help a lot to keep your shells extra flakey and crispy. Butter usually melts too fast hence doesn’t create the layers.

• Fry these for a longer period of time on a lower temp so they come out extra crispy.

• Make sure the filling is cooled before wrapping or it will fall apart

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Yield: 18-20

Author: Saeng Douangdara

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Curry Puff

These curry puffs are super flakey and filled with a delicious Lao curry beef mixture.

Prep time: 20 MinCook time: 30 MinInactive time: 30 MinTotal time: 1 H & 19 M

Ingredients

Meat Mixture

• 1lb ground beef
• ½ cup sweetcorn
• ½ cup peas
• 2 tbsp cilantro
• 4 tbsp coconut milk
• 1 tbsp fish sauce
• 2 tsp salt
• 1 tbsp sugar
• 1 tsp white pepper
• ½ tbsp curry powder
• 1 tbsp vegetable oil
• 4 large garlic cloves
• 1 yellow onion (158g)

WATER DOUGH

• 280g AP flour
• 1 tsp salt
• 170g water
• 71g divided in 6

OIL DOUGH

• 126g AP flour
• 60g shortening
• 30g divided in 6

Instructions

Filling

1. In a large bowl, add meat, corn, peas, cilantro, coconut milk, fish sauce, salt, sugar, white pepper, curry powder, and mix
2. Heat a large pan with vegetable oil on medium, and saute garlic for one minute until lightly golden then onions for 5 mins then add meat mixture and saute 8-10 mins until fully cooked and most liquid has evaporated
3. Place the cooked mixture in a bowl and let it cool

Dough

1. WATER DOUGH: in a large bowl, add flour, salt, and whisk then add water, then knead dough for 10-12 mins, the dough will be rough and not smooth. Cover in plastic wrap and rest for 15 mins
2. OIL DOUGH: in a large bow, add flour, shortening, and mix. Cover in plastic
3. Divide the water dough into 6 equal pieces 71g each and the oil dough by 6 about 30g
4. Flatten the 71g water dough and wrap it around the 30g oil dough
5. Roll out the wrapped dough into a long flat rectangle size of hand then carefully roll into a tube.
6. Flatten the tube and roll out into a long flat rectangle, cut into 3 equal size pieces
7. Flatten a piece of the circular tube into an hand size oval then place 2 tbsp of the filling inside
8. Carefully pinch the sides of the dough until fully closed
9. Deep fry at 330-340F for 10-12 mins and flip throughout the process
10. Leftover uncooked puffs can be frozen

Did you make this recipe?

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