I love making Malaysian Curry Puffs because they deliver that classic street-food flavor without hours in the kitchen. The rich curry filling has a beautiful balance of spice, sweetness, and creaminess, while the puff pastry bakes up crisp and buttery. Whether I’m serving them as snacks, appetizers, or a light meal, they always disappear fast. Plus, they reheat beautifully and can even be made ahead.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 2 puff pastry sheets 3–4 red potatoes (9–10 oz) 1–2 tbsp chopped shallots 1/2 cup small pieces of diced chicken (optional) 1–2 tbsp Malaysian curry paste 1/2 tsp vegetable oil 1/2 cup water 3 tbsp coconut milk 1/2 tsp sugar or to taste Salt to taste 1 egg
Directions
In a pot, I heat the vegetable oil and sauté the chopped shallots for about 30 seconds until fragrant.
I add the diced potatoes, chicken, and 1 tablespoon of curry paste, cooking for another 30 seconds.
I pour in the water and coconut milk, then bring the mixture to a boil. Once the chicken is cooked, I taste and add more curry paste, salt, or sugar as needed.
I continue cooking until the potatoes are tender and the mixture thickens into a paste-like consistency. Then, I turn off the heat and let it cool for 30 minutes.
While the filling cools, I preheat the oven to 400°F (200°C) and beat one egg for brushing.
I cut each puff pastry sheet into four squares.
Once the filling is cool, I place a spoonful on one half of each pastry square, forming a triangle shape. I brush the edges with the beaten egg.
I fold each pastry over to form a triangle, press the sides gently to seal, and use a fork to crimp the edges for extra security.
I place the puffs on a parchment-lined baking sheet, brush the tops with more egg wash, and bake for 15–18 minutes or until golden brown.
I let them cool for about 10 minutes before serving warm.
Servings and Timing
This recipe makes 8 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Cooling time: 30 minutes
Total time: 45 minutes
Variations
I sometimes make them vegetarian by skipping the chicken and adding peas, carrots, or sweet potatoes.
For extra spice, I add a bit more curry paste or a dash of chili flakes.
I like using store-bought puff pastry for convenience, but homemade pastry works beautifully too.
To make them bite-sized, I cut the pastry into smaller squares for mini curry puffs—perfect for parties.
Sometimes I use tuna or ground beef instead of chicken for a different protein option.
Storage/Reheating
I store leftover curry puffs in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days. To reheat, I bake them in a preheated oven at 350°F (175°C) for about 8–10 minutes until hot and crisp again. I avoid microwaving, as it softens the pastry. For longer storage, I freeze unbaked puffs on a tray, then transfer them to freezer bags. When ready, I bake them straight from frozen, adding a few extra minutes to the baking time.
FAQs
Can I make the filling ahead of time?
Yes, I often prepare the filling a day in advance and store it in the fridge until I’m ready to assemble the puffs.
Can I freeze Malaysian Curry Puffs?
Absolutely! I freeze them unbaked and bake directly from frozen when needed.
What type of curry paste works best?
I prefer Malaysian curry paste for its unique balance of spice and sweetness, but yellow curry paste works too.
Can I make this vegetarian or vegan?
Yes, I skip the chicken and use vegan puff pastry and coconut milk for a fully plant-based version.
How do I prevent the pastry from getting soggy?
I make sure the filling is thick and cooled completely before adding it to the pastry.
Can I air fry these instead of baking?
Yes, I air fry them at 375°F (190°C) for about 10–12 minutes until golden brown.
What can I serve with Malaysian Curry Puffs?
I love serving them with sweet chili sauce, ketchup, or a yogurt-based dip.
Can I use sweet potatoes instead of regular potatoes?
Definitely! Sweet potatoes add a subtle sweetness that pairs well with the spicy curry.
Why did my pastry open while baking?
I make sure to seal the edges tightly and crimp them with a fork to prevent opening.
Can I use store-bought pie crust instead of puff pastry?
Yes, but the texture will be different—more crumbly and less flaky, though still delicious.
Conclusion
These Malaysian Curry Puffs are one of my favorite savory snacks to make at home. The combination of creamy potato curry inside crisp, buttery pastry is simply irresistible. I love how easy they are to prepare using puff pastry sheets, and every bite delivers that perfect blend of spice, comfort, and crunch. Whether for tea time, parties, or as a grab-and-go treat, these curry puffs never disappoint.
Crispy, flaky puff pastry filled with a rich, spiced potato and chicken curry filling — these Malaysian Curry Puffs are a quick and delicious twist on the classic street-food favorite. Easy to make with store-bought puff pastry and bursting with Southeast Asian flavor.
Total Time:45 minutes (plus 30 minutes cooling time)
Yield:8 servings
Ingredients
2 puff pastry sheets
3–4 red potatoes (9–10 oz), diced
1–2 tablespoons chopped shallots
1/2 cup diced chicken (optional)
1–2 tablespoons Malaysian curry paste
1/2 teaspoon vegetable oil
1/2 cup water
3 tablespoons coconut milk
1/2 teaspoon sugar (or to taste)
Salt to taste
1 egg (beaten, for egg wash)
Instructions
Heat vegetable oil in a pot over medium heat. Sauté chopped shallots for about 30 seconds until fragrant.
Add diced potatoes, chicken (if using), and 1 tablespoon curry paste. Cook for another 30 seconds, stirring well.
Pour in water and coconut milk, then bring to a boil. Simmer until chicken is cooked and potatoes are tender.
Season with sugar and salt to taste, and adjust curry paste for desired spice level. Cook until the mixture thickens into a paste-like consistency.
Remove from heat and allow filling to cool for about 30 minutes.
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Beat the egg for brushing.
Cut each puff pastry sheet into four squares.
Place a spoonful of cooled filling on one half of each pastry square, forming a triangle. Brush edges with egg wash.
Fold over and press edges to seal, then crimp with a fork for a decorative edge.
Arrange curry puffs on the prepared baking sheet, brush tops with egg wash, and bake for 15–18 minutes or until golden brown.
Cool for 10 minutes before serving warm.
Notes
Ensure the filling is fully cooled before adding it to the pastry to prevent sogginess.
Make it vegetarian by omitting chicken and adding peas, carrots, or sweet potatoes.
For added heat, mix in extra curry paste or chili flakes.
Freeze unbaked puffs and bake directly from frozen when needed.
Reheat baked puffs in the oven at 350°F (175°C) for 8–10 minutes for best crispness.
