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Singapore Curry Puffs

Singaporean · Snack · Medium

Singapore Curry Puffs

Total
1 hr 45 min
Prep
1 hr 5 min
Serves
6
Calories
360
Jump to recipe

Flaky half-moons hide a dry potato-and-chicken curry, with crisp crimped edges like the curry puffs sold across Singapore.

A dry filling is the secret to Singapore Curry Puffs that stay crisp after frying. Small potato cubes catch the curry seasoning, while chopped chicken adds enough substance to make two pastries a generous snack.

Cool the filling completely before shaping the dough. Warm curry melts the butter in the pastry and makes sealing difficult; a firm, cool filling lets you crimp tightly without stretching holes in the wrapper.

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Method

  1. Rub the butter into the flour with 1/4 tsp salt until crumbly. Add 1/2 cup cold water and knead briefly into a smooth dough. Cover and rest for while preparing the filling.

  2. Heat 1 tbsp vegetable oil in a skillet over medium heat. Cook the onion for until soft, then stir in the curry powder for until fragrant.

  3. Add the potato, chicken thigh, remaining salt, sugar and 1/4 cup water. Cover and cook over medium-low heat for until the potato is tender and chicken reaches 165°F. Uncover and stir for until dry; spread on a plate and cool for .

  4. Divide the dough and filling into 12 portions. Roll each dough piece into a 4-inch circle, add filling to one half, fold and firmly pinch the edges into a rope-like crimp.

  5. Heat the frying oil in a deep saucepan to 350°F (175°C). Fry the puffs in 3 batches for each, turning until evenly golden. Drain on a rack and cool slightly before eating.

Forkue tips

  • Keep the diced potato small so it softens before the chicken dries out. The oil amount is for frying; the nutrition estimate allows for about 1/4 cup absorbed across the batch.

Storing and reheating

Refrigerate cooked puffs for up to 3 days. Re-crisp on a rack in a 375°F (190°C) oven until hot; freeze uncooked puffs in a single layer for up to 2 months.

Kitchen gear

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Nutrition per serving, estimated

360Calories
11gProtein
40gCarbs
18gFat

Photo: Earthkingfather, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)

Singapore Curry Puffs: FAQ

Why did my curry puffs split?

Wet filling, trapped air or a weak seal can open the seam. Cool and dry the filling, press out air gently and pinch the dough firmly.

Can I make the filling ahead?

Yes, refrigerate it for up to 2 days before shaping. Cold filling is easier to portion and helps the pastry keep its shape.

How do I store and reheat Singapore Curry Puffs?

Refrigerate cooked puffs for up to 3 days. Re-crisp on a rack in a 375°F (190°C) oven until hot; freeze uncooked puffs in a single layer for up to 2 months.

How long does Singapore Curry Puffs take?

About 1 hr 45 min in total: 1 hr 5 min prep and 40 min cooking.

What do I need to make Singapore Curry Puffs?

The key ingredients are all-purpose flour, butter, potato, chicken thigh, onion and curry powder, plus pantry basics.

Any tips for Singapore Curry Puffs?

Keep the diced potato small so it softens before the chicken dries out. The oil amount is for frying; the nutrition estimate allows for about 1/4 cup absorbed across the batch.

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