Spiral curry puffs

For some time now I’ve been looking forward to get a chance to make Asian curry puffs - deep fried hand pies with crispy thin dough and a lot of spicy stuffing! They make a great snack or appetizer. So here they are: my spiral curry puffs with chicken mince, vegetables and a number of spices. This is something definitely worth trying!

This recipe makes quite a number of curry puffs. You don’t have to cook them all at once as they freeze really well. Otherwise you can make half the quantity and keep the balance dough and stuffing in the freezer until you want to make them again. Or you may also want just to half the recipe. The choice is yours

I also found it a bit difficult to roll the dough right for the first time, as I could’t find any detailed directions for newbies in curry puff making like me, so I had to experiment myself, but after a few batches I finally got it right, so I’ll share all the details (in case anybody is like me, haven’t have a good idea of how it all comes together :))

For the shell, you will need to make two types of dough that are rolled up together in a special way. Then you also may want to adjust the amount of spices to taste.

The recipe makes 40 - 50 curry puffs (depending on size).


- 3 T oil

- 150 g onions, finely chopped

- 15 g garlic, grated

- 15 g fresh ginger, grated

- 20 g green or red chili, deseeded

- ½ t ground turmeric

- ½ t ground cumin

- 1 t ground coriander

- 1 t garam masala

- 1 ½ t curry powder

- 1 t chili powder

- 400 g chicken meat, minced

- 200 g potatoes, peeled, cubed and boiled until done

- 130 g celery stalks, cut into small cubes

- 100 g green peas, fresh or frozen

- 20 g spring onions, cut

- ½ t salt or to taste

- 2 T lemon juice

Heat up oil in a big frying pan over medium heat, add onions, garlic and ginger. Cook them for a few minutes, stirring, until aromatic. Add all the spices and continue stirring the mixture. Add the meat, stir until combined and let it cook until almost done, stirring the mixture occasionally. Add the potatoes, celery and green peas, stir and cook until all done. Add the spring onions, salt and lemon juice. Once cooked, remove from the heat and set aside to cool completely.

Meanwhile, make the dough.

Water dough:

- 300 g all-purpose flour

- ½ t salt

- 125 ml lukewarm water

- 1 small egg, lightly beaten

- 1 T oil

Mix all the ingredients in a medium bowl, knead into a smooth and elastic dough for 10-15 min. Divide it into 2 equal portions, place in a lightly oiled bowl, cover it with cling film and leave it to rest while you make the butter dough:

- 150 g flour

- 90 g unsalted butter, cubed and chilled

Place the ingredients in a medium bowl and process them with a knife or fork, then mix by hand to form a greasy dough, 5-10 min. Divide the dough into 2 equal portions and keep in the same bowl where the water dough is. Keep the bowl covered at all times, as the dough tends to dry out.

Take out 1 portion of the water dough from the bowl, flatten it and roll out into a rough disk shape. Place 1 portion of the butter dough in the centre and enclose it with the water dough, pinching the ends together.

Roll the dough into a large thin oval or rectangle (the thinner you go, the better, but try not to break the surface of the water dough). Then starting from the shortest side, roll it up tightly like a swiss roll.

Rotate the dough 90º and roll out and roll as a swiss roll again as directed above.

Slice the dough “log” into 5 mm disks (the thicker you cut, the larger your curry puffs will be). At this stage you can see the spirals in the dough.

On a lightly floured surface, carefully roll out each dough disk into a circle shape ~1-2 mm thick, trying not to interrupt the layers.

Place 1 - 1½ t of the filling on one side of the circle, brush the sides of the dough with water, cover with the other side of the dough and pinch to seal. Repeat with the rest of the dough and stuffing. Then make one more dough “log” with the remaining dough in the bowl.

At this point, the curry puffs can be frosen up to 3 months. There’s no need to desfrost them before cooking.

To cook the curry puffs:

- oil, for deep frying

Fill a small saucepan with oil to come 1½” high. Deep fry the curry puffs in hot oil (350ºF/ 180ºC) until golden brown. Remove the curry puffs from the oil and place on a platter lined with a few layers of kitchen towels to catch extra oil. Serve warm or cold.

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