Curry Puff Epok Epok
Recipe by Trish yee
Curry puff is a popular snack in Singapore and Old Chang Kee probably owe its success to their signature curry puff. Curry puff is a pastry usually wrapped with potato cubes fried in curry spices. There are also variations where you put chicken meat and eggs inside the filling. If you doesn't like potatoes, you can also try sardines or chicken mushroom like those you find at Old Chang Kee. Curry puffs are usually deep-fried in oil hence it is important that you secure the edges tightly using the pleating method. Try this recipe at home and let us know what other kind of fillings we can do in a typical curry puff!
Prep Time 1 hr
Cook Time 30 mins
Cuisine Malay, Singapore
Servings 12 pieces
Calories 190 kcal
- 3 tbsp Oil
- 1 qty Yellow Onion
- 2 tsp Curry Power
- 1-2 tbsp Instant Curry Paste
- 1 tsp Sugar
- 1 piece Chicken Breast finely diced
- 3 large Potato finely diced
- 250 grams Plain Flour
- 20 grams Shortening
- 50 grams Butter
- 110 ml Water if too dry then add more
- 1/4 tsp Salt
Heat up oil in a fry pan on medium heat and fry up onion and potatoes for about 4 minutes, until onions are soft and potatoes are par cooked.
Add in chicken and continue to fry for another 2-3 minutes. Add in all spices, sugar, salt & pepper. Further cook the mix until potatoes and chicken are thoroughly cooked.
Set aside and cool down the filling until cold.
In a large mixing bowl, combine the flour, butter, shortening and pinch of salt and rub together until a consistent 'sandy' mixture.
Add in a little water at a time and knead well. It should be a little sticky. Let it rest for about 10 - 30 mins.
Divide the dough to even amounts and roll it to a circle. Place some cold filling in the middle, fold the pastry over and crimp the edges.
Deep fry at 190 Deg C until golden brown.
Keyword finger food, quick snack