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Malaysian Curry Puff

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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

  1. Heat vegetable oil in a pot over medium heat. Sauté chopped shallots for about 30 seconds until fragrant.
  2. Add diced potatoes, chicken (if using), and 1 tablespoon curry paste. Cook for another 30 seconds, stirring well.
  3. Pour in water and coconut milk, then bring to a boil. Simmer until chicken is cooked and potatoes are tender.
  4. 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.
  5. Remove from heat and allow filling to cool for about 30 minutes.
  6. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Beat the egg for brushing.
  7. Cut each puff pastry sheet into four squares.
  8. Place a spoonful of cooled filling on one half of each pastry square, forming a triangle. Brush edges with egg wash.
  9. Fold over and press edges to seal, then crimp with a fork for a decorative edge.
  10. Arrange curry puffs on the prepared baking sheet, brush tops with egg wash, and bake for 15–18 minutes or until golden brown.
  11. 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.

  • Author: Chloe Mae
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Malaysian
  • Diet: Halal

Nutrition

  • Serving Size: 1 curry puff
  • Calories: 230
  • Sugar: 2g
  • Sodium: 210mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 45mg

Find it online: https://simpledishrecipe.com/malaysian-curry-puff/