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Good afternoon to all,

Today the weather is really cool in KL and I have been thinking about some snack foods that I make for my family on weekends for tea. Curry Puffs (Karipap in Malay language) are very common fried snacks along with Goreng Pisang (fried banana fritters), and can easily be found at roadside stalls all over the place. These are usually sold during the afternoon but are available most of the day, and they go best with a cup of iced milk tea (Teh Ais). Mmmmmm…yummy!!

I remember when I made new friends from Europe last year, this was one of the first Malaysian recipes that I gave them and my dearest Romanian friend was so happy with this recipe that she made Curry Puffs for her family, her friends, her students and on one occasion, for her doctor, too!

Traditionally, the Curry Puffs in Malaysia are the deep fried type and the pastry is from a dough, but I have adapted the recipe here for easy cooking as we will be using those frozen puff pastry available from supermarkets……and we are going to bake the puffs in the oven, instead of deep-frying them. Easy!

I hope you will like my Curry Puffs recipe as much as my Romanian friend did!

Easy Yummy Malaysian Curry Puffs

Ingredients

1 packet frozen puff pastry, thawed

For filling -

* 3 large potatoes, peeled and cut into very small cubes like 1/2 cm

* 1 cup minced meat (chicken, pork or beef), seasoned with salt and pepper

* 1 large onion, diced into 1/2 cm

* 2 cloves garlic, chopped

* 1 cup frozen mixed vegetables (peas, corn, carrots), thawed

* 3 tbsps curry powder

* 1 cup water

* salt, sugar and pepper to taste

* 1 egg, beaten

Method

1) In a wok or pan, heat up a little bit of oil and fry chopped garlic until golden.

2) Add in the minced meat and stirfry for 2 minutes or so, breaking up the meat into small pieces.

3) Add chopped onions and fry a further 2 minutes. Add the curry powder, water and salt/sugar/pepper…..and simmer over a medium low fire until the potatoes are almost soft. This would take about 10 – 15 minutes, depending on your fire. Be sure to stir occasionally to prevent burning. Add water if there is no sauce left.

4) Add in the mixed vegetables last and cook for a further 2 – 3 minutes until the potatoes are soft. Remove from heat and cool.

To assemble the Curry Puffs

1) Cut the puff pastry into 4 inch by 4 inch squares.

2) Put some potato filling onto one half of the square.

3) Fold over into a rectangle or triangle shape.

4) Use a fork to press onto the sides to seal the edges of the puff pastry, as well as to make a pattern.

5) Brush with the eggwash (beaten egg) on the top of the Curry Puffs. This will make them a beautiful, golden colour when baked.

6) Bake in a preheated oven as per instructions on the the Frozen Puff Pastry packet, or until the Curry Puffs turn a nice golden brown, or in case you have thrown the puff pastry packet away – bake in 175 degress Celcius or 350 degrees Fahrenheit.

Bon Appetit! Later, I will post 2 of my family’s favourite yummy snacks – Prawn Toasts (a Hong Kong dim sum) and Prawn Fritters (Cucur Udang)…..

Note – If you want to give a little more “kick” to the Curry Puffs, add in a tablespoon of chilli powder. If you can get curry leaves in your area, 2 sprigs of these will add more aroma to the filling.