Curry Puffs, a Singaporean version of the Emapanda.
*Updated on 11/7/2017 with new images*
Curry Puffs are a snack filled with a mildly curried flavored potatoes that is commonly found in Singapore. Last week, it was International Night at Jamie's pre-school. This was the second year they organized this wonderful event and every family would bring a dish or artifact from their home country. It was, needless to say, an enjoyable night of tasting all sorts of foods and experiencing different cultures from all over the world.
Bella was especially excited and immediately requested that I make Curry Puffs just like I did last year. It is one of her favorite snacks and she'd always recognize the fragrant aroma that fills the kitchen whenever I make it. Curry Puffs, also known as "epok-epok" is a Malay influenced pastry snack. It is usually filled with curry chicken and potato cubes. Sometimes, a slice of hard-boiled egg is included. Sardines or tuna can also be used as alternative fillings.
It was an instant hit. Everyone enjoyed it and some parents mentioned that the Curry Puffs resembled Empanadas, a stuffed pastry that is baked or fried in many Latin American countries.
by Miss Crumbs A Lot, adapted from "rasamalaysia.com"
5 tbsp Cooking Oil
1 Medium Red Onion (diced finely)
3 tsp Garam Marsala Powder
4 tsp Curry Powder
1 tsp Chilli Powder
1 tsp Turmeric Powder
1 cup Chicken Breast Meat (diced 3/8")
2 large Potatoes (skinned, boiled and diced 3/8")
1 1/2 tsp Sugar
1/2 tsp Black Pepper
1 tsp Salt
Sliced Hard boiled Eggs (optional)
1 lb All Purpose Flour
5 oz Butter Flavored Shortening
3/4 cups Water
1/2 tsp Salt
1. Prepare the filling first. Heat oil and stir fry onions on medium heat until golden brown.
2. Add the garam marsala powder, curry powder, chilli powder, turmeric powder and continue to stir fry gently.
3. Add the diced chicken and stir fry until chicken is cooked. Add potatoes, sugar, black pepper, salt and mix well. Set aside to cool.
4. Make the pastry. Mix flour, shortening, water, salt in a large bowl and knead well.
5. Let dough rest for 30 min. Note that the dough will not rise.
6. Roll dough out and cut them into 3 inch diameter circles.
7. Place approximately 2 tbsp of filling (and sliced hard boiled egg, if preferred) in the middle of the pastry and fold it over to form a semi-circle.
8. Pinch and fold the edges or you may crimp the edges with a fork.
9. Heat oil to 350 degrees and deep fry for 3 1/2 to 4 minutes or until golden brown.
Makes 18 - 20 pieces
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.