Why You’ll Love This Recipe

I love this recipe because it captures the essence of classic Singaporean street food in such a simple way. The combination of tender chicken, soft potatoes, and fragrant curry spices creates a filling that’s both satisfying and delicious. Using store-bought puff pastry makes it quick and easy, yet the result feels homemade and special. I also like how versatile it is—I can fry or bake them depending on my mood and still get that irresistible crunch.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Filling
1 lb Chicken can substitute with sardines
2 medium Potatoes can use sweet potatoes
2 large Hard-Boiled Eggs omit if using meat-only
2 tbsp Curry Powder adjust to spice preference

Pastry
1 sheet Puff Pastry gluten-free option available

Cooking
2 tbsp Oil for frying, use olive or canola for a healthier option

Directions

I start by preparing the filling. In a pan over medium heat, I sauté the chicken until it’s fully cooked. I then add diced potatoes and curry powder, stirring everything together until the potatoes become tender—this usually takes about 10 to 15 minutes. Once done, I mix in chopped hard-boiled eggs, season to taste, and let the filling cool completely.

Next, I roll out the puff pastry to about 1/8 inch thick. Using a circular cutter, I cut out 4-inch circles from the dough. I place a generous spoonful of the filling in the center of each pastry circle, then fold the pastry over to form a semicircle. I make sure to crimp the edges tightly so the filling doesn’t leak during cooking.

For frying, I heat oil in a pan and fry the puffs for about 3 to 4 minutes on each side until they’re golden brown and crisp. When I prefer baking, I brush them with egg wash and bake at 400°F (200°C) for 20 to 25 minutes until puffed and golden. I let them cool slightly before serving with sweet chili sauce—it’s the perfect finishing touch.

Servings and Timing

This recipe makes 4 curry puffs and takes about 1 hour and 10 minutes in total, including 30 minutes of prep time, 25 minutes of cooking, and 15 minutes of cooling. Each puff contains approximately 200 calories.

Variations

I love experimenting with different fillings—sometimes I replace chicken with sardines for a tangy, rich flavor or go vegetarian by using sautéed mushrooms and peas. For a spicier version, I add chopped chilies or extra curry powder. I’ve also tried using sweet potatoes for a naturally sweet twist that balances the spice beautifully. And when I want a healthier version, I bake them instead of frying for that same satisfying crunch with less oil.

Storage/Reheating

I store leftover curry puffs in an airtight container in the refrigerator for up to 3 days. To reheat, I bake them in the oven at 350°F (175°C) for 8 to 10 minutes until they’re crisp again. If I freeze them before cooking, I place them on a tray and freeze until solid, then transfer to a freezer bag. When ready to eat, I bake or fry them straight from frozen without thawing.

FAQs

Can I make the filling ahead of time?

Yes, I often prepare the filling a day in advance and refrigerate it until I’m ready to assemble the puffs.

Can I bake the curry puffs instead of frying?

Absolutely. Baking at 400°F (200°C) for 20–25 minutes gives them a golden crust without extra oil.

How do I keep the edges from opening while cooking?

I make sure to seal the edges tightly by pressing them with a fork or twisting them slightly before cooking.

Can I make mini curry puffs?

Yes, I sometimes cut smaller pastry circles for bite-sized versions—perfect for parties or snacks.

What kind of curry powder works best?

I like using a mild Singaporean or Malaysian curry powder, but any curry blend works depending on your spice preference.

How do I know when they’re done frying?

They’re ready when both sides turn golden brown and the pastry feels crisp.

Can I use other meats?

Yes, I’ve tried minced beef, lamb, and even tuna—they all taste great with the curry seasoning.

What’s the best dipping sauce?

I usually serve them with sweet chili sauce, but they also pair beautifully with tamarind or yogurt dips.

How can I make them crispier?

Chilling the filled puffs for 10 minutes before cooking helps the pastry puff up better and become crispier.

Can I make them gluten-free?

Yes, by using gluten-free puff pastry and ensuring the curry powder blend is gluten-free.

Conclusion

Making curry puffs at home is always a fun and rewarding experience. I love how the flaky pastry gives way to a savory, aromatic filling that’s both comforting and exciting. Whether fried or baked, they’re a delicious snack that brings the taste of Singaporean street food right into my kitchen. Every bite is a little adventure packed with flavor and warmth, and I can never stop at just one.

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