Easy Yummy Malaysian Baked Curry Puffs


Good afternoon to all, πŸ˜€

Today the weather is really cool in KL and I have been thinking about some snack foods that I make for my family on weekends for tea. Curry Puffs (Karipap in Malay language) are very common fried snacks along with Goreng Pisang (fried banana fritters), and can easily be found at roadside stalls all over the place. These are usually sold during the afternoon but are available most of the day, and they go best with a cup of iced milk tea (Teh Ais). Mmmmmm…yummy!! πŸ˜†

I remember when I made new friends from Europe last year, this was one of the first Malaysian recipes that I gave them and my dearest Romanian friend was so happy with this recipe that she made Curry Puffs for her family, her friends, her students and on one occasion, for her doctor, too! πŸ˜€

Traditionally, the Curry Puffs in Malaysia are the deep fried type and the pastry is from a dough, but I have adapted the recipe here for easy cooking as we will be using those frozen puff pastry available from supermarkets……and we are going to bake the puffs in the oven, instead of deep-frying them. Easy! πŸ˜‰

I hope you will like my Curry Puffs recipe as much as my Romanian friend did! πŸ˜†

Easy Yummy Malaysian Curry Puffs


1 packet frozen puff pastry, thawed

For filling –

* 3 large potatoes, peeled and cut into very small cubes like 1/2 cm

* 1 cup minced meat (chicken, pork or beef), seasoned with salt and pepper

* 1 large onion, diced into 1/2 cm

* 2 cloves garlic, chopped

* 1 cup frozen mixed vegetables (peas, corn, carrots), thawed

* 3 tbsps curry powder

* 1 cup water

* salt, sugar and pepper to taste

* 1 egg, beaten


1) In a wok or pan, heat up a little bit of oil and fry chopped garlic until golden.

2) Add in the minced meat and stirfry for 2 minutes or so, breaking up the meat into small pieces.

3) Add chopped onions and fry a further 2 minutes. Add the curry powder, water and salt/sugar/pepper…..and simmer over a medium low fire until the potatoes are almost soft. This would take about 10 – 15 minutes, depending on your fire. Be sure to stir occasionally to prevent burning. Add water if there is no sauce left.

4) Add in the mixed vegetables last and cook for a further 2 – 3 minutes until the potatoes are soft. Remove from heat and cool.

To assemble the Curry Puffs

1) Cut the puff pastry into 4 inch by 4 inch squares.

2) Put some potato filling onto one half of the square.

3) Fold over into a rectangle or triangle shape.

4) Use a fork to press onto the sides to seal the edges of the puff pastry, as well as to make a pattern.

5) Brush with the eggwash (beaten egg) on the top of the Curry Puffs. This will make them a beautiful, golden colour when baked.

6) Bake in a preheated oven as per instructions on the the Frozen Puff Pastry packet, or until the Curry Puffs turn a nice golden brown, or in case you have thrown the puff pastry packet away – bake in 175 degress Celcius or 350 degrees Fahrenheit.

Bon Appetit! Later, I will post 2 of my family’s favourite yummy snacks – Prawn Toasts (a Hong Kong dim sum) and Prawn Fritters (Cucur Udang)….. πŸ˜‰

Note – If you want to give a little more “kick” to the Curry Puffs, add in a tablespoon of chilli powder. If you can get curry leaves in your area, 2 sprigs of these will add more aroma to the filling. πŸ˜‰


18 Responses so far »

  1. 1

    rose said,

    What can I say about your puffs…except that they are so delicious…Many of my friends in Romania cook it regulary nowever since you gave me the recipe !
    Te pup,rose


  2. 2

    Ben said,

    This must be delicious!!! πŸ˜›


  3. 3

    happyhomemaker88 said,

    My dearest Romanian friend, Rose! πŸ˜€

    I’m glad this recipe is going round Romania, thanks to you! πŸ˜€

    Hugs and te pups,

    choesf πŸ˜€


  4. 4

    happyhomemaker88 said,

    Hello and Welcome, Ben, πŸ˜€

    Yes, they are simple to make but delicious! For a vegetarian version, you can leave out the meat, onions and garlic, and put in cauliflower, more peas and carrots, and put in 2 tbsps of soy sauce as flavouring. πŸ˜‰

    Have a wonderful week ahead!

    Much peace and joy,

    choesf πŸ˜€


  5. 6

    […] had done a previous curry puff post highlighting Happy Home Makers lovely baked curry puffs. They are perfect for when deep frying is too much of a smelly, messy prospect […]


  6. 7

    tania said,

    oohh.. lucky me, my mother just sent me curry powder.

    i’ll be trying this recipe soon =)


    • 8

      happyhomemaker88 said,

      Wow, you are indeed lucky to have your mom send you curry powder, dear Tania. Curry puffs are a favourite with many people. Hope you like it, too! πŸ˜€

      Happy Cooking!

      With best wishes,

      choesf πŸ˜€


  7. 9

    Jan said,

    How many does this recipe make?


    • 10

      happyhomemaker88 said,

      Hi there and welcome, dear Jan πŸ˜€

      I’m afraid I didn’t count. 😳 The amount also will depend on the size of the curry puffs. πŸ˜‰

      With best wishes,

      choesf πŸ˜€


  8. 11

    ichiew said,

    Hi can I make the curry puffs in advance and freeze them and bake them few days later?


    • 12

      happyhomemaker88 said,

      Hi there and welcome, dear ichiew πŸ˜€

      I’m sorry I don’t know if you can do this because I have not tried it before. 😳 Usually, I would use the puff pastry immediately to make the puffs and cook and eat them immediately. πŸ˜‰

      However, I have seen in supermarkets frozen uncooked curry puffs or samosas, but those variety are to be fried and they used only the usual pastry (not puff pastry).

      Maybe, you can keep half the batch of curry puffs you make in the freezer and then bake the other half. Test it and see how it works out. πŸ’‘

      With best wishes,

      choesf πŸ˜€


  9. 13

    sarah said,

    these are delicious! πŸ™‚
    such a good recipe, well done!
    i made them for dinner last night and the whole family loved them.
    i think ill double the recipe next time because there was bearly enough last time, they were all grabbing for more! πŸ˜›


    • 14

      happyhomemaker88 said,

      Hi there and welcome, dear Sarah πŸ˜€

      I’m glad you have tried out this recipe and found the curry puffs delicious! Thank you for your feedback here. πŸ˜‰

      With best wishes,

      choesf πŸ˜€


  10. 15

    marcella said,

    hello πŸ™‚ i was just curious to see wether you can deep fry these for a crispier result?
    whats your opinion?


    • 16

      happyhomemaker88 said,

      Hi there and welcome, dear Marcella πŸ˜€

      Usually here in Malaysia, the curry puffs are deep fried and are more crispy than the baked types. However, I think the puff pastry used here can’t be deep fried and we have to use a different type of pastry skin for the curry puffs. πŸ’‘

      With best wishes,

      choesf πŸ˜€


  11. 17

    Annmarie said,

    hi I love it n my family love it too.i always use a deepfried pastry version n tried with puff pastry n it was so much easier.thanks n woul love more easy recioes send to me.thank you n hope to hear from u soon.


    • 18

      Hi there, dear Annmarie πŸ˜€

      I’m glad you like this baked version of curry puffs. The traditional curry puffs here in Malaysia are usually the fried type. I wanted to save time and lessen the oiliness when I used puff pastry instead of dough to make the curry puffs. πŸ˜‰

      You can also make tuna or sardine puffs – just add a little lemon or lime juice, chopped shallots and red chilli to canned tuna or sardines…and use that as a filling. Be sure to drain the liquid from the can of tuna or sardine. These taste very good, too and are easy to make for tea time during a lazy afternoon! πŸ˜†

      With best wishes,

      choesf πŸ˜€


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