Curry Puffs กะหรี่ปั๊บ - Episode 103


Curry Puffs กะหรี่ปั๊บ can be easily found all over Southeast Asia, but I seem to have a hard time finding them in the US. The closest thing to a traditional Southeast Asian curry puff that I have been able to find is an empanada. Getting that classic curry puff swirl look in the pastry is a bit tricky. The key is to use two different kinds of dough, and then combine them, and then roll them out twice. I really like this recipe, and had a great time making the curry puffs. Of course, I had a better time eating them. The flavor of the filling was amazing, and luckily I had extra, which I ate with with a spoon. The pastry was crispy and flaky, and cooked just right. An under cooked pastry would allow for the filling to seep though and make your curry puff shell soggy. An over cooked pastry would to to hard or possibly even burnt, making your curry puff inedible. Getting all just right the first time can be a bit tricky if you're not comfortable in the kitchen. But that said, it isn't a super hard recipe. Just follow along with the video above, and feel free to contact me if you have questions.

A big thanks to my fan, Marie Savino, for requesting this recipe. If you are a fan of the Spoon Fork Heart cooking show and have an Asian recipe that you want me to make for you, then please contact me and I will do my best to make it.

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Serving Info

Prep. time: 40 minutes
Cook time: 30 minutes
Total time: 1 hour 10 minutes
Servings: 24 puffs

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1 pound ground chicken
1 pound diced potatoes
1 sweet onion
2 and 1/2 tablespoons curry powder
3 tablespoons soy sauce
1 teaspoon white pepper
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter
2 tablespoons cooking oil

Large Pastry
2 cups all purpose flour
1/2 cup cold water
1/2 teaspoon salt
2 teaspoons sugar
1/4 cup vegetable oil

Small Pastry
1/2 cup all purpose flour
3 tablespoons vegetable oil