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Curry Puffs - Downloadable Recipe
  • Curry Puffs - Downloadable Recipe
  • Curry Puffs - Downloadable Recipe
Curry Puffs - Downloadable Recipe

Curry Puffs - Downloadable Recipe

Curry puffs are a Singaporean favourite, and are made using a fascinating mix of ingredients and cooking styles. 

To make this recipe, you'll need:

HALDI BLEND: 1 ½ tsp

JEERA BLEND: 1 tsp

METHI BLEND: ½ tsp

MIRCHI BLEND: ½ tsp
Description

Curry puffs are a Singaporean favourite, and like so much of the food there, are made using a fascinating mix of ingredients and cooking styles. The 'puff' part is from puff pastry, introduced by the Europeans in their Cornish pasties and Spanish empanadas, and the 'curry' part is a legacy of the huge Indian-heritage population. Combined together as a delicious snack, they're now a classic dish of Singapore!
More Info

Curry Legend Club Recipe

Page number: Club Recipe

Effort: Medium effort

Serves: 4

Prep: 30 mins

Cook: 1 hour

Origin: Southeast Asian
Shopping List

  • 2 large floury potatoes (about 400g approx. total weight) - peeled and cut into small bite-size pieces
  • 1 small onion - finely chopped
  • 1 carrot - peeled and cut into small bite-size pieces
  • 2 cloves of garlic - finely grated or crushed
  • Fresh ginger - finely grated or chopped to make 1 tsp
  • 50g peas (fresh or frozen)
  • 1 egg (any size) - beaten
  • 2 x 300g approx. sheets of ready-rolled puff pastry (or roll x2 blocks of puff pastry into 2 rectangles about 30cm x 20cm each)
  • Flour for rolling (if using blocks of puff pastry)
Blends Needed

HALDI BLEND: 1 ½ tsp

JEERA BLEND: 1 tsp

METHI BLEND: ½ tsp

MIRCHI BLEND: ½ tsp
Goes Great With

Kosambari and chilli garlic chutney from How To Be A Curry Legend
Also Works a Treat With

Sweet potatoes or root vegetables

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