The Portuguese had a hand in creating the curry puff – they brought them over to Malaysia the early 1500s. These were called empanadas, and were basically stuffed pastries; the dough for the pastry was folded neatly around the filling, and the filling usually consisted of ground, minced or diced meat and vegetables. Empanadas are still being enjoyed today in many Latin American and South European countries.
And what do food-loving people do when they are introduced to a new food? They create their own version, using local ingredients for that extra touch of freshness and familiarity. And thus was born the delicious snack known simply as the curry puff.
As you’ve probably guessed by now, the contents inside a curry puff is .... Curry. You might be wondering how a puff pastry is able to hold all that curry in without getting soggy – the trick here is that the curry inside the curry puff has been thickened, so much so that it almost becomes a sort of savoury curry paste. When you sink your teeth into a curry puff and the crispy pastry breaks open, your taste buds will be greeted by a spicy zing as the curry slowly rolls around in your mouth.
Traditionally, the content inside the curry puff has been Chicken Curry, although Rendang Curry comes a close second. However, innovative entrepreneurs and cooks have tried their hands at alternative fillings as well, with marked favorites being Kapitan Curry.
Curry puffs are a popular snack food in Malaysia and Singapore alike. You can find them being sold in bakeries, pastry shops, cafes, coffee shops and also by many a street vendor. They are the perfect accompaniment to a nice cup of tea, which is probably one of the reasons why Malaysians and Singaporeans seem to enjoy two tea sessions a day!
For the Filling
For the Water Dough:
For the Oil Dough:
4 tablespoons oil for frying
The dough might stick together if they come into contact with each other. To avoid this, sprinkle some flour onto the holding plate or tray and keep the dough balls a good distance from each other.