LEARNING TO COOK SHOULD BE FUN AND EASY

Epok Epok Curry Puff

Curry Puff Epok Epok

Recipe by 831c2bbed306d52121e560ed50646ca5?s=30&r=gTrish 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
Course Snack
Cuisine Malay, Singapore
Servings 12 pieces
Calories 190 kcal

Equipment

Ingredients
  

  • 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

Pastry

  • 250 grams Plain Flour
  • 20 grams Shortening
  • 50 grams Butter
  • 110 ml Water if too dry then add more
  • 1/4 tsp Salt

Instructions
 

Curry Filling

  • 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.

Pastry

  • 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.

Nutrition

Calories: 190kcal
Keyword finger food, quick snack
Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!
Share on facebook
Share on twitter
Share on linkedin
Share on whatsapp
Share on telegram
Share on email

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




You may also enjoy these Recipes

Fish Roll in Dashi Consomme

Peached Fish Roll In Kombu Butter, Seaweed Tempura and Dashi Consommé

Dashi is probably one of the easiest and quickest stock to make. It is very flavourful and usually used as a base stock in Japanese cuisine. Peached Fish Roll In Kombu Butter, Seaweed Tempura and Dashi Consommé is a original recipe which I created when I decided to go for the cooking audition for Masterchef Singapore Season 2. It not only got me a white apron but also saved me from elimination. I hope to share this recipe with everyone out there and hope you guys will try making it at home.

Read More »
Chee Cheong Fun

Homemade Chee Cheong Fun

Chee Cheong Fun is the type of breakfast I grew up eating. Chee cheong fun comes in a few variations. Those you see in the hawker centres are typically plain (korsong) chee cheong fun that has no fillings and is served with some sweet sauce that is redish in color and has sesame seeds and oil sprinkle over it. Those you seen in the dim sum resturants usually comes with fillings sauce as shrimps or char siew and more. The base ingredients of the chee cheong fun (rice roll) is the same regardless you add fillings or not. So, why not have fun by making a few variety of chee cheong fun at home?

Read More »

Over 30,000+ Participants have enjoyed our Cooking Classes in Singapore! Join us at D’Open Kitchen & have fun right away!

Cooking Classes Singapore

eat, dine & drink

Fill in your details and we’ll be in touch