Savory Malaysian Curry Puff Pastries (Print Version)
# Ingredients:
→ Pastry Dough
01 -
250 g all-purpose flour
02 -
115 g cold butter, cubed
03 -
1/4 teaspoon salt
04 -
60 ml cold water
→ Filling
05 -
2 medium potatoes, peeled and diced
06 -
1 medium carrot, finely chopped
07 -
1 onion, finely chopped
08 -
2 tablespoons curry powder
09 -
1/2 teaspoon salt, more to taste
10 -
1/2 teaspoon black pepper
11 -
1 tablespoon vegetable oil for sautéing
→ Finishing
12 -
1 egg, beaten for egg wash
# Instructions:
01 -
In a mixing bowl, combine flour and salt. Add cold cubed butter and rub into the dry ingredients until the mixture resembles coarse breadcrumbs. Gradually incorporate cold water, mixing until a smooth dough forms. Cover and refrigerate for 30 minutes.
02 -
Heat oil in a pan over medium heat. Sauté chopped onions until translucent. Add diced potatoes and finely chopped carrot, stirring to coat in oil. Sprinkle with curry powder, salt, and black pepper. Cook, stirring frequently, until the potatoes are fork-tender and mixture is aromatic. Allow filling to cool to room temperature.
03 -
Preheat oven to 200°C. On a lightly floured surface, roll out chilled dough to approximately 3 mm thickness. Cut circles using a round cutter or glass. Place a spoonful of vegetable filling in the center of each round. Fold pastry over to form a half-moon shape, sealing edges by pressing firmly with a fork.
04 -
Arrange filled pastries on a parchment-lined baking tray. Brush each with beaten egg for a golden finish. Bake in preheated oven for 20–25 minutes, or until pastry is crisp and evenly browned.
05 -
Let the puffs cool slightly before serving. Enjoy warm, optionally accompanied by a tangy dipping sauce.
# Notes:
01 -
Refrigerating the pastry dough allows gluten to relax and results in a flakier texture.