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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