Curry Puff

Curry Puff

Curry puff is like a pastry sachet that holds tiny spiced edible treasures, and it is common snacks in many parts of the world.  It makes great snack for kids, and tasty savory treat for afternoon tea. Now and then my friend, Ms. Mui, would host afternoon tea for a group of us girls.  On one  of the get together, she made curry puff. It was an easy but delicious recipe.  Inspired by her recipe, I made something similar for my family, and it is now one of our favorite treats.  The dough can be store-bought or homemade puff pastry.  One day I will try to make them at home, but for now I use store-bought.  However, curry puff in this post was made with puff paratha because it was the only one I could find at our neighborhood Asian market.  Puff paratha is an indian flat bread that is similar to puff pastry, but it is made with hydrogenated oil.  I normally try to stay away from products that are made with hydrogenated oil because it is not good for health.

The filling is pretty flexible;  you can interchange ground chicken for turkey, pork, beef, or make it vegetarian and use tofu or vegan meatless ground.  Use any chopped or minced vegetables like, potatoes, onion, carrots, mushrooms, or peas.  The madras curry spices thing up while heavy cream leaves velvety feel as you bite into the curry puff.  This is one treat that does not require too much time or effort to make, but yield a satisfying result.

Note: As with all recipes, please read through the whole recipe before preparations and cooking.


  • 1/2 pound   (227 grams)  ground meat of choice
  • 3 small red potatoes (or russet potatoes), cubed small
  • 1 medium carrot, cubed small
  • 1 medium red onion ( or onion of choice), finely chopped
  • 1 cup button mushroom, roughly chopped
  • 2 gloves garlic, finely minced
  • 3 tablespoons cooking oil
  • 1 1/2 teaspoons salt
  • 2 teaspoons madras curry powder (add 1 teaspoon more if desired)
  • 3 tablespoons  (45 ml) of heavy cream, half-and-half, crème fraîche, or sour cream
  • 5 sheets  puff paratha (or puff pastry), thawed
  • 1 egg


  1. Thaw the puff paratha 40 minutes before prep work starts. (or follow thawing instructions on the package).
  2. Preheat oven to 400 °F (204 °C)
  3. Place a medium skillet over medium-high heat, bring the skillet temperature up a little (can feel the warmth coming off the pan)
  4. Add 2 tablespoons of cooking oil to the skillet wait for the oil to cook for little (30 – 40 seconds) then add in the chopped onion.  caramelized the onions, then add in the carrots cook for a little bit, then add in the mushrooms. cook until carrots starts to soften but still crunchy. remove from skillet and set aside.
  5. In the same skillet, add oil then the ground meat, cubed potatoes, and the garlic. Stir fried the ingredients a bit then season with salt and cook until meat cooked and caramelized a bit.
  6. Now add the cooked vegetables to the meat, pour in the  heavy cream, then add in the madras curry powder. Continue cooking and stirring so mixture does not get stuck to the pan. Adjust the seasonings (salt and/or curry )as needed. Remove from heat and set aside.
  7. On a lightly flour counter surface, cut the paratha puff into 4 wedges (triangles). You can use a rolling-pin and roll over each piece once or twice to stretch out the triangles. Spoon a teaspoon of filling into the middle and press the edges together to any forms you desired.
  8. Add minced garlic and ground meat to the skillet of onions, continue cooking for 3 minutes and stirring occasionally so meat does not get stuck to skillet. Stir in curry powder and blend into the mixture.
  9. Add the potatoes and carrots to the cooking mixture, season with salt, and cover with lid for 8 minutes to cook. Make sure to stir occasionally so the mixture to prevent sticking to pan and burn.
  10. Pour in the cream, stir and cook until the liquid is semi evaporated (the mixture is not too wet). Remove from heat, and transfer mixture to mixing bowl. Set aside.
  11. Place the puff paratha sheet over a Lightly dust counter top, and divide the sheet into 4 triangles.
  12. Spoon a generous tablespoon of filling into the center of the triangle, form the pocket by pinching the edges together into desired shape.
  13. In a small bowl, whisk the egg with 2 tablespoons of milk or water, if desired. (Brushing beaten egg alone will yield darker browning color).   Dip a pastry brush into the whisked egg and brush (“washed”) onto the pastry surface to add golden sheen to the finish product.
  14. Line the baking sheet with parchment paper, and place the shaped pastry on it. Bake for 15 minutes (Keep an eye on the first batch, the temperature of each oven varies so baking time and oven temperature may need adjustment.


13 comments on “Curry Puff

    • Hi Paddington Foodie, I am glad you tried the recipe and it turned out delicious looking curry puffs you have on your post. Ginger and Sweet chili sauce addition huh? Going to try that next time. Thanks for trying the recipe, feedback, and posting. 🙂

  1. Pingback: Pleasing the Teenagers. Oven Baked Beef Curry Puffs With Sweet Chilli Dipping Sauce. | The Paddington Foodie

  2. Hi Tina, I don’t have a curry puff recipe to share. But one of my favorite version is sardine puffs. Using tomato canned sardines and maybe some lemon juice plus onions. 🙂

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