About this recipe

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Recipe highlight

Why you’ll love it

Flaky pastry, warm curry filling, and soft potatoes make Thai curry puffs one of the most comforting and addictive Thai dough snacks ever made. 🥟

Ingredients

• Pastry dough
• 🌾 300 g all purpose flour (2½ cups / 10.5 oz) gluten
• 🧈 120 g cold butter, cubed (½ cup / 4.2 oz) dairy
• 🧂 3 g salt (½ tsp / 0.1 oz)
• 💧 90 ml cold water (6 tbsp / 3 fl oz)
• Filling
• 🥔 250 g potato, small cubes (2 cups / 8.8 oz)
• 🧅 120 g onion, finely chopped (1 cup / 4.2 oz)
• 🧄 10 g garlic, minced (3 cloves / 0.35 oz)
• 🌶️ 12 g yellow curry powder (1 tbsp / 0.42 oz)
• 🍬 8 g sugar (2 tsp / 0.28 oz)
• 🧂 3 g salt (½ tsp / 0.1 oz)
• ⚪ 1 g white pepper (¼ tsp / 0.04 oz)
• 🫒 20 ml vegetable oil (1 tbsp + 1 tsp / 0.7 fl oz)
• Assembly
• 🥚 1 egg for sealing and brushing egg

Preparation

• 1 Make the dough Rub flour, cold butter, and salt together until crumbly, then add cold water and mix into a smooth dough. 🧈
• 2 Rest the dough Wrap the dough and chill for 30 min so it becomes easier to roll and stays flaky. 🛋
• 3 Cook the filling Heat oil in a pan, cook onion and garlic 2–3 min, then add potato, curry powder, sugar, salt, white pepper, and a splash of water and cook until tender. 🌶️
• 4 Cool the filling Let the curry filling cool completely so it does not soften the pastry too early. ❄️
• 5 Roll the dough Roll out the dough and cut into rounds about 10–12 cm (4–4¾ in) wide. 🌾
• 6 Fill and fold Place filling in the center, brush the edge with egg, fold into a half moon, and crimp tightly. 🥟
• 7 Bake the puffs Brush with egg and bake at 190°C (375°F) for 22 min until golden and crisp. 🔥
• 8 Cool and serve Let the curry puffs rest 5 min before serving so the pastry sets and the filling stays inside. 🍽️

Timing details

Nutrition

Estimated values per serving.

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