I adore this recipe because it’s both comforting and fun to make. The filling is rich with curry spices and hearty ingredients, while the puff pastry makes it irresistibly flaky. I can prepare them ahead of time, freeze them, or customize the filling to suit my mood—sometimes I use sardines or sweet potatoes for variety. The aroma while they cook always fills my kitchen with warmth, and they’re ideal for parties, picnics, or a casual afternoon snack.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Filling 1 lb Chicken can substitute with sardines 2 medium Potatoes can use sweet potatoes 2 large Hard-Boiled Eggs omit if using meat-only 2 tbsp Curry Powder adjust to spice preference
Pastry 1 sheet Puff Pastry gluten-free option available
Cooking 2 tbsp Oil for frying, use olive or canola for a healthier option
Equipment Pan Rolling Pin Circular Cutter Baking Sheet
Directions
I start by heating oil in a pan over medium heat, then sauté the chicken until it’s fully cooked. Next, I add diced potatoes and curry powder, stirring until the potatoes are tender and coated in all those delicious spices—about 10–15 minutes. Once everything is cooked through, I stir in the chopped hard-boiled eggs, season to taste, and let the filling cool completely.
Meanwhile, I roll out the puff pastry to about 1/8 inch thick and use a circular cutter to cut out 4-inch rounds. I place a generous spoonful of filling in the center of each circle, then fold the pastry over to form a half-moon shape. I crimp the edges tightly with a fork or my fingers to make sure the filling stays sealed.
If I’m frying them, I heat the oil in a pan and fry each puff until golden brown—about 3–4 minutes per side. For a lighter version, I brush each puff with egg wash and bake them on a baking sheet at 400°F (200°C) for 20–25 minutes until beautifully puffed and golden. I let them cool slightly before serving, usually with sweet chili sauce on the side for dipping.
Servings and Timing
This recipe makes about 4 curry puffs and takes around 1 hour and 10 minutes in total, including 30 minutes of prep, 25 minutes of cooking, and 15 minutes of cooling. I find that one puff is quite satisfying, but they disappear fast when shared!
Variations
I love how versatile this recipe is. Sometimes I make a vegetarian version by replacing the chicken with extra potatoes, peas, and carrots. Sweet potatoes give the filling a lovely sweetness, while sardines add a rich, savory twist. For a spicier batch, I add a bit of chili powder or chopped fresh chili. I’ve also tried adding a splash of coconut milk to the filling for extra creaminess. When I’m feeling creative, I even shape them into triangles or small bite-sized puffs for parties.
Storage/Reheating
I store leftover curry puffs in an airtight container in the refrigerator for up to 3 days. When I want to enjoy them again, I reheat them in a toaster oven or air fryer at 350°F (175°C) for about 5–7 minutes until crisp. They can also be frozen before or after cooking—just make sure to let them cool first. Frozen puffs can go straight into the oven from frozen; I simply bake them for a few extra minutes until golden.
FAQs
Can I bake these instead of frying?
Yes, I often bake them at 400°F (200°C) for 20–25 minutes until golden for a lighter, less oily version.
What can I use instead of chicken?
I sometimes use sardines, tuna, or even minced beef or lamb for a different flavor.
Can I make the filling ahead of time?
Yes, I prepare the filling a day in advance and keep it refrigerated until I’m ready to assemble the puffs.
How do I keep the pastry from getting soggy?
I make sure the filling is cooled completely before placing it in the pastry.
Can I freeze curry puffs?
Definitely. I freeze them uncooked or cooked and reheat or bake directly from frozen when needed.
What type of curry powder works best?
I usually use a mild or medium curry powder, but I adjust the spice level depending on who’s eating.
Can I make them smaller for parties?
Yes, I use a smaller cutter to make mini curry puffs—perfect bite-sized snacks for gatherings.
What dipping sauce goes well with curry puffs?
I love pairing them with sweet chili sauce, tamarind chutney, or even yogurt sauce for a cooling contrast.
How can I make them crispier?
Brushing the pastry lightly with egg wash before baking helps them turn beautifully golden and crisp.
Can I use homemade pastry?
Absolutely! Homemade shortcrust or puff pastry works great if I have the time.
Conclusion
These Delicious Curry Puffs are a true comfort snack that I never tire of making. I love the flaky pastry, the flavorful spiced filling, and how versatile they are for any occasion. Whether I fry them for extra crunch or bake them for a lighter bite, they always come out golden, fragrant, and irresistibly delicious. Each puff feels like a little pocket of joy—warm, savory, and perfect for sharing.
Golden, flaky curry puffs filled with a fragrant mix of chicken, potatoes, eggs, and spices. These versatile pastries can be fried or baked and make a perfect snack or appetizer with a deliciously spiced filling wrapped in crisp puff pastry.
Ingredients
Filling:
1 lb chicken (can substitute with sardines or other protein)
