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Recipe for Malaysian-Style Curry Puffs: A Delicious Baked Version

Baked Malaysian-Style Curry Puff Recipe

Are you craving a delicious snack that will transport your taste buds to the vibrant street markets of Malaysia? Look no further than the tantalizing Malaysian-style curry puff. This delectable pastry is filled with a flavorful mixture of curried potatoes, chicken, and onions, all encased in a flaky golden crust. While traditionally deep-fried, this recipe provides a healthier twist by baking the curry puffs instead. So, put on your apron and get ready to embark on a culinary journey with this irresistible Malaysian favorite!

Gather Your Ingredients

Before diving into the cooking process, make sure you have all the necessary ingredients on hand. For the pastry, you will need:

– 2 cups of all-purpose flour
– 1 teaspoon of salt
– 1/2 cup of cold water
– 1/2 cup of butter, chilled and cubed

For the filling, you will need:

– 3 medium-sized potatoes, boiled and cubed
– 1 cup of cooked chicken, shredded
– 1 onion, finely chopped
– 2 tablespoons of curry powder
– 1/2 teaspoon of turmeric powder
– 1/2 teaspoon of chili powder
– 2 tablespoons of vegetable oil
– Salt and pepper to taste

Preparing the Dough

Begin by sifting the flour and salt into a large mixing bowl. Add the chilled cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Gradually add the cold water and knead the dough until it comes together. Shape the dough into a ball, cover it with plastic wrap, and let it rest in the refrigerator for about 30 minutes.

Making the Curry Filling

While the dough is resting, you can start preparing the curry filling. Heat the vegetable oil in a pan over medium heat. Add the onions and sauté until they turn translucent. Next, add the curry powder, turmeric powder, and chili powder. Stir the spices for a minute until fragrant.

Now, it’s time to add the boiled potatoes and shredded chicken to the pan. Mix everything together, ensuring that the spices coat the ingredients evenly. Season with salt and pepper to taste. Cook the filling for about 5 minutes, allowing the flavors to meld together. Remove the pan from the heat and let the filling cool completely.

Assembling and Baking the Curry Puffs

Once the dough has chilled and the filling has cooled, it’s time to assemble the curry puffs. Preheat your oven to 400°F (200°C). Roll out the dough to about 1/8 inch thickness on a floured surface. Use a round cookie cutter or a circular object to cut out circles from the dough.

Place a spoonful of the cooled curry filling in the center of each dough circle. Fold the circle in half to form a semi-circle and use a fork to crimp the edges, sealing the filling inside. Repeat this process until all the dough and filling have been used.

Place the curry puffs on a baking sheet lined with parchment paper. Brush the tops with a beaten egg to achieve a golden, glossy finish. Bake in the preheated oven for approximately 20 minutes, or until the pastry turns crispy and golden brown.

Serving and Enjoying the Curry Puffs

Allow the baked curry puffs to cool slightly before serving. These flaky pastries are perfect as a tea-time snack, appetizer, or even a light meal. Dip them in chili sauce or enjoy them as they are, savoring each bite bursting with the aromatic flavors of Malaysia.


You don’t need a plane ticket to experience the wonderful tastes of Malaysian street food. With this baked Malaysian-style curry puff recipe, you can savor the authentic flavors of Malaysia from the comfort of your own kitchen. So, gather your ingredients, roll up your sleeves, and embark on a culinary adventure that will leave you craving more of these irresistible treats. Enjoy the fragrant curry filling encased in a flaky golden crust, and let your taste buds delight in the unique flavors of this beloved Malaysian snack.


Written By

Avi Adkins is a seasoned journalist with a passion for storytelling and a keen eye for detail. With years of experience in the field, Adkins has established himself as a respected figure in journalism.

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