Snacks and Sides
Authentic Singaporean Curry Puff Recipe (Karipap Pusing)
These iconic Singaporean snacks feature a signature multi-layered flaky pastry shell that shatters beautifully upon the first bite. Inside, you will find a hearty, savory rempah-based filling of curried potatoes, succulent chicken, and the classic slice of hard-boiled egg.
- Prep
- 60 min
- Cook
- 30 min
- Serves
- 12
- Level
- Medium
- Per serving
- 285 kcal
Method
Prepare the filling: Heat oil and sauté the pounded rempah (shallots, garlic, ginger) and curry leaves until fragrant. Add curry powder paste (mixed with a little water) and fry until oil separates (pecah minyak).
Add chicken and potatoes to the pan. Season with salt and sugar. Add 100ml water and simmer until potatoes are tender and the mixture is very dry. Set aside to cool completely.
Make Water Dough: Rub melted butter into 250g flour and salt. Gradually add water and knead into a smooth dough. Let it rest for 20 minutes.
Make Oil Dough: Mix 150g flour with margarine until it forms a soft dough. Do not overwork it. Let it rest for 20 minutes.
Divide both doughs into 4 equal portions. Wrap one portion of oil dough inside a portion of water dough, sealing it tightly like a ball.
Roll the combined dough ball into a long rectangle. Roll it up tightly like a Swiss roll. Rotate 90 degrees and roll out into a long thin strip again, then roll it up tightly a second time. This creates the spiral layers.
Cut the dough cylinder into 3 or 4 thick slices. Lay a slice flat (spiral side up) and roll it into a thin circle.
Place a spoonful of cooled filling and a piece of egg in the center. Fold the dough over and pinch the edges to seal, then pleat the edges (kelim) firmly.
Heat oil to medium (about 160C). Deep fry the puffs until golden brown and the layers become distinct and crispy. Drain on paper towels.
Notes
The filling must be completely cold before wrapping, otherwise the steam will make the pastry soggy.
To get defined spirals, ensure your oil dough is soft enough to spread evenly when rolling with the water dough.
Do not fry at too high a temperature; a medium heat ensures the inner layers of the pastry are cooked through.
Use a 'dry' variety of potato like Holland or Russet so the filling doesn't become mushy.
