My Curry Puff Can Sing

M really, REALLY loves his curry puffs. That was the first thing I learnt about him when we were dating. Actually, maybe it’s one of two things that I first knew about M. The other is chicken curry, but since chicken curry is inside a curry puff, I suppose I could call it The First One-Big-Thing I knew about M. Now, M loves a good curry puff so much, that sometimes, I’m not sure which or who he would save in a fire – a puff or me. I’m not offended, because I mean let’s face it – a curry puff looks good and tastes good blistered and flaky – I can’t possible pull that off.

For his birthday last year, M asked me if I could make curry puffs for him. Well, I procrastinated, for a year, but thank goodness, my in-laws bought some Mr. Ting curry puffs and asked my parents to bring them over when they visited us in London. It was a sweet surprise for M. Almost a year later, I decided it was time to honour the request of my dearest husband. M decided to take part too, as he’s personally vested in this, so he made the chicken curry (a very thick version so we can pack it into the puff, you don’t want the curry to be making the pastry soggy…) with LOTS of tender, loving care. I’ve never seen him so focussed on getting the curry perfect for puffs. As for me, I used some of the pastry that was left over from making Portuguese egg tarts, and made more fresh puff pastry to accommodate the big pot of curry.

The result? Suffice to say that we were excellent partners-in-crime. The curry puff was perfectly flaky and fragrant, and yes, I would even go as far as bonkers-land to tell you that my curry puff ‘sings’! If you don’t believe me, watch this video. Yet, no frying was needed! This is definitely one of the best kitchen collaborations between us. We wolfed down two immediately, and exercised some self-restraint by popping the rest in the freezer. These kept well for a few weeks, all you have to do is to thaw the puffs out for a few minutes, and bake them as and when your craving hits.

The recipe for the puff pastry is the same as the one for my Portuguese egg tarts, except that I scaled the proportions of the ingredients up to match 200g of strong white bread flour. This should make about 10 large curry puffs. At Step 7 of the recipe, after cutting the pastry roll into 30g portions, with the cut side facing up (the orientation is very important because you want the flakes to appear like scales of a fish on the puff), press down each portion with the heel of your palm and roll out till you a circular pastry dough that is 12-15cm in diameter. Arrange the curry (preferably with a thick potato base i.e. add lots of potatoes in while cooking the curry, then mash the curry to create a thick luscious and dry-ish gravy) on one-half of the pastry circle, leaving a space round the edges for sealing. Bring the two halves of the circle together and seal by making indentations with the tines of a fork. Bake at 210 degrees Celsius for 18 minutes. If you want to keep them, freeze them before baking and let thaw for a few minutes (not too long though because you don’t want the butter in the pastry to melt – if that happens, the pastry wouldn’t puff up nicely and that means your puffs won’t sing like mine do, no Grammies!), then bake as per instructions.

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16 Responses to “My Curry Puff Can Sing”


  1. 1 Jolene June 20, 2011 at 4:18 am

    It surely sings to me alright!! Thanks for the recipe! I too, LOVE curry puffs! Shall try an attempt making the puff pastry! What curry powder do you use for the filling? Just normal ones??

    • 2 The Pleasure Monger June 20, 2011 at 9:50 pm

      Jolene: I use curry paste (a Malaysian brand), but enhance it with lots of lemongrass, ginger and garlic. I also add lots of potatoes when cooking the curry, so as to mash it into the gravy to create a thick version that can be wrapped in the pastry.

  2. 5 yAnn June 20, 2011 at 9:23 am

    It’s tea time now and all I want is a curry puff washed down with teh-si…I blame it all on your gorgeous pictures!

  3. 9 Corsage @ A Dollop Of Me June 22, 2011 at 7:08 pm

    I love to read how you two cook together! Very romantic somehow :)

    By the way, I cheat when I make curry puffs! I use frozen pratas as the pastry! =P

  4. 11 breadetbutter June 26, 2011 at 10:32 pm

    I once tried making spiral curry puffs, and failed spectacularly. Well done on yours, it looks great. Now I’m craving curry puffs!

  5. 13 vimale July 11, 2011 at 12:39 pm

    Love the way you play with colours. The pictures are absolutely beautiful and colourful.


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Read about my food-gasmic adventures in San Sebastian here! Also please come by and check out the prettiest cake I've made over here!
Macarons: Be Inspired
Dark Chocolate & Coconut Cookies
Rose & Lychee Chiffon Cake
Pan-seared scallops, jamon iberico chip, pomme puree, jamon iberico foam and chestnut
Red Velvet Cake
An English-themed Dessert Table
Chocolate & Hazelnut Salted Caramel Cake
Gula Melaka Salted Caramel Buttercream Macarons
The Ispahan Cake
The Ispahan
Sunflower Seed Macarons with Black Truffle Salted White Chocolate Ganache
Lemon Cupcakes with Lime & Ginger Whipped Cream
Portuguese Egg Tarts
Ba Zhang - Glutinous Rice Dumplings with Braised Pork Belly
The Fat Duck
Strawberry and Cream Pancakes
Pandan Souffle Roll with Toasted Coconut Whipped Cream
Red Velvet Cake
Lychee and Emperor's Seven Treasures tea-infused macarons
M's Spanish Paella
M's birthday cake - Japanese Cheesecake with Rose Whipped Cream
Lor Bak Gou - Fried Radish Cake
Pandan Chiffon Cake
Homemade Scones
Marmite & Coffee Pork Chops
Quick and Easy fried rice recipe!
Matcha & Adzuki Bean Macarons
Pumpkin & Chocolate Brownies with Cream Cheese Swirls
Matcha, Milo and Plain Polvorons
Kampar Chicken Biscuits - A popular Malaysian snack
White Chocolate & Cranberry Cookies
Hustling the Xiao Long Bao in my kitchen
Bailey's & Coffee Macarons

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