Curry Puffs

Adapted from a recipe by Bee Yin Low.

Curry puffs are what you get when a samosa, a Cornish pasty, and the British Empire walk into the same room. In the 15th century, Melaka was the world’s busiest port, with ships full of people, languages, and recipes constantly moving through it. The British seized Melaka in 1824 and connected it with Singapore, India, Sri Lanka, and Myanmar as one giant imperial network. There, Indian migrants brought their knowledge of curry and samosas, British bakers brought shortcrust pastries and flaky pies, and local Malay cooks already had incredible spice pastes and a rich street food culture. Combine that with Hainanese immigrants who worked in British kitchens, and you get curry puffs: golden and flaky puff pastry stuffed with an umami, savory chicken and potato filling. We used store-bought puff pastry sheets for convenience, and flavored the filling with our Curry Powder. Don’t be afraid of the frying process (it’s easier than you think), and eat it hot!

Ingredients

FOR THE FILLING

500g (1 pound) boneless, skinless chicken thighs or breasts, cut into small pieces
500g (about 3½ cups) potatoes, peeled and diced into ½-inch pieces
250g (about 2 cups) diced red onion
2 tablespoons + ½ teaspoon Curry Powder
2 tablespoons neutral oil
¼ teaspoon granulated sugar
1 tablespoon + 1 teaspoon kosher salt
75ml (5 tablespoons) water

FOR THE PUFFS

1 package frozen square puff pastry sheets, thawed according to package directions
Water, for sealing
Neutral oil, for frying

Methods

MAKE THE FILLING

Heat the oil in a large wok or skillet over medium-low heat.
Add the curry powder and cook, stirring constantly, until fragrant, 15 to 30 seconds.
Add the onion and cook, stirring, for 1 minute.
Increase the heat to medium-high and add the potatoes and chicken. Cook, stirring frequently, for 3 minutes.
Stir in the salt and sugar, then pour in the water and mix well.
Cover and cook for 10 to 12 minutes.
Uncover and increase the heat to medium-high. Continue cooking, stirring frequently, until all of the liquid has evaporated and the filling is completely dry. The chicken should be cooked through and the potatoes should be tender.
Remove from the heat and let cool for at least 20 to 30 minutes before assembling the puffs.

ASSEMBLE AND FRY

Place a thawed puff pastry sheet on a clean work surface. Spoon about 1 tablespoon of the filling into the center.
Lightly brush two adjacent edges of the pastry with water. Fold the pastry diagonally to form a triangle, then firmly pinch the edges closed to seal.
Pour about 2 inches of neutral oil into a large pot or wok and heat to 190°C (375°F).
Fry the curry puffs in batches, adding them one at a time, for 7 to 8 minutes, turning once, until deep golden brown and crisp.
Transfer to a paper towel-lined plate or a wire rack to drain. Serve warm.