I love these curry puffs because they’re easy to make and absolutely irresistible. The filling is creamy, flavorful, and aromatic, while the puff pastry turns wonderfully crisp and flaky when fried. They’re great served fresh out of the wok or even at room temperature. I also love how versatile the filling is—it’s simple enough to prepare yet full of warm, comforting spice that everyone enjoys.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1/2 small onion, finely chopped 150g potatoes, peeled and cut into 1cm cubes 300g chicken mince 1 1/2 tsp mild curry powder 1/2 cup chicken stock 1 tsp cornflour 2 tbsp finely chopped mint 4 sheets frozen ready-rolled puff pastry
Directions
I heat a little oil in a wok or non-stick frying pan over medium heat. I add the onion and potatoes and cook for 2–3 minutes until slightly softened.
I add the chicken mince and cook for 4–5 minutes, stirring, until the chicken is browned and cooked through.
I stir in the curry powder and cook for another minute until fragrant. I add the chicken stock and bring it to a boil, then reduce the heat and simmer for about 5 minutes until most of the liquid has evaporated.
I mix in the cornflour to help thicken the filling, then stir through the mint. I remove the mixture from the heat and let it cool completely.
I use a round cookie cutter to cut about 22 discs from the thawed puff pastry. I place a heaped teaspoon of the cooled filling on one half of each disc, fold the pastry over to form a semi-circle, and press the edges together to seal.
I heat about 5cm of oil in a wok or deep frying pan over medium-high heat. When a piece of bread sizzles immediately upon contact, I fry the curry puffs in batches of 5–6 for about 3 minutes or until golden and puffed.
I remove them with a slotted spoon and drain them on paper towel. I serve them hot and crisp, straight from the wok.
Servings and Timing
This recipe makes about 22 curry puffs. Prep time: 45 minutes Cook time: 35 minutes Total time: 1 hour 20 minutes
Variations
Sometimes I add a handful of finely chopped vegetables such as peas, carrots, or corn to the filling for extra color and texture. For a spicier version, I increase the curry powder or add a pinch of chilli flakes. I’ve also made vegetarian curry puffs by swapping the chicken for diced mushrooms or lentils. When I want to bake instead of fry, I brush the puffs with egg wash and bake them at 200°C for 20–25 minutes until golden and flaky.
Storage/Reheating
I store leftover curry puffs in an airtight container in the fridge for up to 3 days. To reheat, I place them on a baking tray and warm them in a 180°C oven for about 10 minutes until hot and crispy again. They can also be frozen before or after cooking. I freeze them on a tray first, then transfer them to a container or bag—no need to thaw before baking or frying.
FAQs
Can I bake these instead of frying?
Yes, I can bake them at 200°C for 20–25 minutes until golden brown for a lighter version.
Can I use beef or lamb mince instead of chicken?
Absolutely. Both work well and give a richer flavor.
What kind of curry powder works best?
I prefer a mild curry powder, but I can use medium or hot depending on my taste.
Can I make the filling ahead of time?
Yes, I often prepare the filling a day before and refrigerate it until I’m ready to assemble.
How do I keep the pastry from drying out?
I cover the pastry discs with a clean tea towel while filling them to keep them soft and pliable.
Can I make mini versions for parties?
Definitely! I just use a smaller cutter and adjust the frying time slightly.
What oil is best for frying?
I use vegetable or canola oil because they have a high smoke point and neutral flavor.
How do I know when the curry puffs are cooked through?
They should be golden brown and puffed all over, with the filling hot in the center.
Can I freeze the curry puffs?
Yes, both raw and cooked curry puffs freeze beautifully for up to 2 months.
What can I serve with them?
I love serving them with a sweet chilli sauce, mint yogurt dip, or tamarind chutney.
Conclusion
These curry puffs are flaky, fragrant, and full of flavor—everything I love in a snack. The spiced chicken and potato filling wrapped in crisp pastry makes them totally addictive, and they always disappear fast at any gathering. Whether I fry them fresh or bake a big batch ahead of time, these little pockets of deliciousness never fail to impress.
These Curry Puffs are golden, flaky pastries filled with a fragrant chicken and potato curry mixture. Crispy on the outside and tender inside, they make the perfect savory snack or party appetizer, bursting with warm, aromatic flavor.
Ingredients
½ small onion, finely chopped
150 g potatoes, peeled and cut into 1 cm cubes
300 g chicken mince
1½ tsp mild curry powder
½ cup chicken stock
1 tsp cornflour
2 tbsp finely chopped mint
4 sheets frozen ready-rolled puff pastry
Vegetable or canola oil, for frying
Instructions
Heat a little oil in a wok or non-stick frying pan over medium heat. Add the onion and potatoes and cook for 2–3 minutes until slightly softened.
Add the chicken mince and cook for 4–5 minutes, stirring, until browned and cooked through.
Stir in the curry powder and cook for another minute until fragrant. Add the chicken stock and simmer for about 5 minutes until most of the liquid has evaporated.
Mix in the cornflour to thicken, then stir through the mint. Remove from the heat and let the filling cool completely.
Cut about 22 discs from the thawed puff pastry using a round cutter. Place a heaped teaspoon of the cooled filling on one half of each disc, fold over, and press the edges to seal.
Heat 5 cm of oil in a wok or deep frying pan over medium-high heat. Fry the curry puffs in batches for 3 minutes, or until golden and puffed. Drain on paper towel.
Serve hot and crisp with your favorite dipping sauce.
Notes
For extra flavor, add peas, carrots, or corn to the filling.
Use beef, lamb, or even lentils as an alternative to chicken.
Brush with egg wash and bake at 200°C for 20–25 minutes for a lighter version.
Cover pastry discs with a tea towel while filling to prevent them from drying out.
Serve with sweet chilli, mint yogurt dip, or tamarind chutney.
