Recipe: Asian Curry Puffs Fried Patties step by step with pictures | Handy.Recipes

Asian Curry Puffs Fried Patties

Cooked Asian Fried Curry Puffs

Time to cook: 80 minutes

Total Servings: 6

Nutritional Value

Spicy quiches with aromatic filling. Made with two kinds of dough - and come out very flaky and crispy! My husband got the recipe from Malaysia. You don't have to make them spicy and add a whole bunch of spices and herbs to the filling. These patties deserve attention first of all because of their dough, and the filling can be changed slightly to your liking.

Author of the recipe

Ingredients for Asian Fried Cakes "curry puffs":


  • Chicken Stuffing (or meat) - 400 g
  • Onions - 1 pc
  • Garlic - 3 clove
  • Ginger (fresh, about 3 cm) - 3 slices.
  • chili pepper - 1 pc
  • Zira - 1/4 teaspoon
  • Caraway - 1/4 teaspoon
  • Garam masala - 1 teaspoon
  • Curry - 1 teaspoon
  • Potatoes - 200 g
  • Green onions - 1 bunch.
  • Vegetable oil - 4 tablespoon
  • Lemon juice - 2 tablespoon
  • Salt
  • Soy sauce - 1 tablespoon

Unleavened dough

  • Wheat flour / Flour - 300 g
  • Salt - 1/2 teaspoon
  • Vegetable oil - 1 tablespoon
  • Chicken egg (lightly beat with a fork) - 1 pc
  • Water (warm) - 125 ml

Butter dough

  • Wheat flour / Flour - 150 g
  • Butter (cut into cubes) - 90 g

How to cook Asian fried patties "curry puffs" step by step with photos

Peel and chop the onions.

Heat oil in a large frying pan over medium heat, add chopped onions. Roast. Add garlic and ginger. Fry gently until fragrant.

Add all the spices and seasonings and continue cooking, stirring. Add the minced beef, stir to stir and simmer almost to perfection, stirring occasionally.

Add the diced potatoes, stir to stir and bring to the boil.

Lastly add the spring onions, salt and lemon juice.

Stir in the Kikkoman Soy Sauce. Allow to cool.

To prepare unleavened dough. Mix all the ingredients in a small bowl. Knead dough into a smooth, elastic shape and knead for 10-15 minutes. Grease a bowl with butter. Divide the dough into 2 equal parts, place in a bowl, cover with clingfilm and allow to rest while the butter dough is cooking.

In a small bowl, put both ingredients, finely chop the butter with a knife or crush it with a fork, then knead the dough with your hands until it is smooth and uniform, about 10 minutes. Divide the dough into 2 equal parts, put in a bowl with the unleavened dough. Keep the container constantly covered, because the dough may start to dry out.

Take out 1 batch of unleavened dough. On a lightly floured surface, roll out into a small disk shape. Place 1 portion of the butter dough in the center.

Pinch the ends of the unleavened dough firmly around the butter dough, so that the second portion is in the center.

Roll out the ball into a large thin rectangle or an oval (the thinner the better, the more important - take care not to damage the unleavened dough layer). Roll up tightly on long side. The roll is long and not too thick.

Roll out into a layer for the second time.

Now roll up the narrower side. The roll will be thicker and shorter.

Cover with cling film and leave uncovered for another 20 minutes. Then slice each roll crosswise into 10 portions 1 to 1.5 cm thick.

Flatten a piece with the palm of your hand and cut it upward.

Place stuffing.

Pinch the edges.

Fry on plenty of oil.

Until golden brown.

Place the finished patties on a paper towel to remove any excess fat.

Bon appetit!

Nutritional Value:

Whole Dish:
4043.8 Calories
151.3 g
193.1 g
437 g
Per Serving:
674 Calories
25.2 g
32.2 g
72.8 g
228.5 Calories
8.5 g
10.9 g
24.7 g

Chicken Egg, Meat, Salt, Cumin, Garlic, Soy Sauce, Spicy, Vegetable Oil, Flour, Wheat Flour, Potatoes, Lemon Juice, Butter, Onions, Ginger, Zira, Water, Green onions, Vegetable, Curry, Crunchy, Chilli pepper, Garam Masala, Cakes, Baked Goods, Pastry

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