Thai curry puffs are a delightful finger food that are fun to make and eat. A traditional Thai dish that’s popular among tourists and locals alike, you’ll find a spiced mix of chicken, potatoes and vegetables enveloped in a crispy crust.
You’ll notice there is two types of dough that are made separately but incorporated into one ball of dough to use for the crust. You can also use purchased puff pastry or phyllo dough if you have less time. Use a biscuit/cookie cutter to cut the puff pastry or layered phyllo sheets into circles ready to fill.
- 150 gr sweet potatoes diced
- 100 gr boneless chicken diced
- 50 gr carrots diced
- ½ onion diced
- 1/2 tsp soya sauce
- 1 tsp curry powder
- pinch of sugar
- pinch of salt
- 100 gr all purpose flour
- 15 gr Butter soft
- 40 gr lard
- 125 gr all purpose flour
- 20 gr butter soft
- 1 pinch of salt
- ½ Tbsp Sugar
- 60 ml water
- In a large pot with water, boil the diced potatoes and carrots until soft.
- In a large skillet, heat vegetable oil over medium heat.
- Add the chopped onion and diced chicken breast, cook for 2 minutes.
- Add the cooked potatoes to the skillet.
- Season with soya sauce, curry powder, sugar and stir.
- Try to cook your filling until all of the moisture is removed but the filling is not too dry.
- Set aside and cool down.
- Combine flour, salt, sugar in a mixing bowl and stir to combine.
- Combine the butter with the flour and form into crumbs.
- Add the water and mix into a dough. Set aside.
- Mix the flour with butter and knead until a dough forms.
- Take the water dough and flatten into a disc.
- Place the oil dough on top and wrap the water dough around it.
- Let it rest for 10 minutes then roll out the dough into a rectangle about 3 cm thick.
Bringing it all together
- Starting at the short end, roll the pastry up again to form a tight cylinder.
- Then slice into 10 rounds.
- Roll each piece into an oval about 5 mm thick.
- Place a tablespoon of the filling into the center of each pastry.
- Fold the dough in half and fold the edges over and seal the puff.
- Heat the vegetable oil in a wok or large saucepan over medium high heat.
- Cook the curry puffs, in batches for about 3 minutes until golden brown.
- Transfer to a tray and serve warm!
Notes & Tips
- Replace white potatoes with sweet potatoes to give the puffs a more sweet and creamy texture. Or skip potatoes all together and add more carrots.
- You can also make a vegan version of this recipe if you leave out the chicken and use vegan puff pastry.
- Freeze uncooked curry puffs for up to two months. Let thaw in the refrigerator before frying.