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Curry Puffs

Curry Puffs
Friday, 29 May 2009


This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.



At a glance
East Indian
Cooking Method
Heat Level
Appetizer/Hors d'oeuvre
Side Dish
Main Course
about 20 puffs

1/2 pound lean ground beef, lamb, or pork
1 onion, minced
2 medium potatoes, peeled, boiled and diced
1 teaspoon Indonesian Curry Paste (see recipe, above)
1/2 cup coconut milk, recipe here

Pastry and Assembly:

2 cups flour
Pinch of salt
1/2 teaspoon baking powder
1 tablespoon butter    
1 egg, beaten slightly
Vegetable oil for deep-frying



Fry the meat and the onions together in a pan until the meat is browned.

Add the remaining ingredients and cook over medium heat, uncovered, until all the liquid has evaporated, about 10 minutes.

Drain the mixture through a sieve to remove all the remaining oil and set aside.

Pastry and Assembly:
Sift the flour, salt, and baking powder together.  Cut the butter into the mixture until it resembles bread crumbs.  Add the egg and enough water to make a dough and knead for 5 minutes.  

Separate the dough into balls about the size of a walnut.  Roll out the balls on a floured board into thin rounds about 4 inches across.

Place about one tablespoon of filling on each round and spread it over half the round.  Fold the other half of the round over, wet the edges with a little water, and crimp with a fork.

Deep fry the rounds in hot oil, turning until both sides are brown.  Drain on paper towels and store in a 325 degree oven until read to serve.  They should be served hot with a sambal or hot sauce on the side. 

Additional Tips

Here is a curried accompaniment that differs greatly from the other curried dishes from the Spice Islands.  They are commonly sold as a snack by street vendors, served at tiffin curry lunches, and sampled at afternoon teas.  They make a superb appetizer.


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