Old-time Curry Puff / 古早味咖喱角

I love curry puff so much ever since I was a kid. However, I started making my own curry puff only a few years back when living in Sydney. In Malaysia, 3 curry puffs for RM1 still can be found in many places. Why make then? Homemade always the best, I will know what I am eating. Another reason is, no chilli for John. Yes, he loves curry puff too.

I always make in bulk, then pack 4 pieces in a small zip lock bag before keeping them in the freezer. When I feel like eating it, piping hot curry puff will be ready in no time. Let's start making some!

Curry Puff / Epok Epok / 古早味咖喱角

Ingredients (24 pcs):

Pastry:

250g all-purpose flour

50g rice flour

50g tapioca or corn flour

50g hot vegetable oil

*150ml icy cold water + pinch of salt

*adjust the amount if necessary

Filling:

600g potato, peeled and diced

1 large onion, diced

2 tbsps curry powder (for seafood)

2 tbsp vegetable oil

Some curry leaves

1 cup water (+/-)

Salt to taste

Methods:

1. Filling: Heat oil in wok, add in curry leaves and onion. Stir-fry onion until translucent then add in potato.
2. Cook until potato has changed colour on the edges then add in curry powder and chilli paste (if using). Cook for 1 minute, add in water and bring to boil.
3. Add salt to taste, then turn the heat down and cook with lid on until potato is soften and the liquid is reduced.
4. Cool completely before use.

Divide the filling into a few portions as shown in the photo below so that you will have a rough idea how much filling to use for each curry puff. 

1. Pastry: In a large mixing bowl, bring all the flours together and mix well. Set aside.
2. Heat the oil in a small sauce pan, melt in the butter.
3. Pour the hot oil over flours in the mixing bowl. Then, mix thoroughly with a wooden spatula or chopsticks.
4. Add in the water and knead to form a soft dough. Cover the dough with plastic wrap and rest for at least 15 minutes.
5. Assemble: Divide and shape dough into 24 equal balls. Then roll out each ball into a 10-12cm round or oval shape, wrap in a heap tablespoon of the filling. Pinch edges to seal, then plead it. (Please refer to the short clip below on how to pleat a curry puff)
6. Deep-fry in medium hot oil until golden brown.

Cook's Notes:

1. If swirl pastry version is preferred, check out my other post for pastry recipe.
2. Potato can be substituted with sweet potato.
3. To keep in the freezer, pack into small packets (leave space between each puff). Fried curry puff can be stored in the freezer up to 3 months.
4. For this curry puff, it should have lots of puffed spots after fried.