Pan Parable | Modern Playful

Ingredients

For the Pastry:

2 cups (250g) all-purpose flour
½ teaspoon salt
½ cup (113g) cold unsalted butter or vegetable shortening, cut into cubes
¼ cup (60ml) cold water (plus more as needed)
Neutral oil for frying (vegetable, canola, or peanut oil)

For the Curry Filling:

2 tablespoons vegetable oil
1 small onion, finely diced
2 cloves garlic, minced
½ lb (225g) chicken breast or thigh, finely diced (or omit for vegetarian)
2 medium potatoes, peeled and finely diced (¼-inch cubes)
2 tablespoons curry powder
1 teaspoon turmeric powder
½ teaspoon chili powder (optional, for heat)
½ cup (120ml) water or coconut milk
1 teaspoon salt
½ teaspoon sugar

For Assembly:

1 large egg, beaten (for egg wash, if baking)

Curry puffs are a beloved snack across Southeast Asia—golden, flaky pastries filled with a warmly spiced potato and chicken curry. Known as epok-epok in Malaysia and Singapore, and karipap in Brunei and Indonesia, these little parcels are a staple at tea time, Ramadan bazaars, and family gatherings.

The combination of buttery, crispy pastry and savory, aromatic filling is pure magic. While they require a little patience to assemble, the results are well worth the effort. Make a batch for your next party or afternoon tea, and watch them disappear.

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Make the Curry Filling

Heat oil in a skillet over medium heat. Add onion and cook for 3 minutes until softened. Add garlic and cook for 1 minute. Add chicken and cook until browned, about 3 to 4 minutes. Add potatoes, curry powder, turmeric, and chili powder. Stir to coat.

Add water or coconut milk, salt, and sugar. Simmer for 8 to 10 minutes until potatoes are tender and liquid has evaporated. The filling should be dry—any excess moisture will make the pastry soggy. Let cool completely.

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Make the Pastry

In a bowl, whisk flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse breadcrumbs. Gradually add cold water, mixing until the dough just comes together. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.

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Roll and Cut

On a lightly floured surface, roll the dough to ⅛-inch thickness. Use a 4-inch round cutter to cut out circles. Reroll scraps as needed.

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Fill and Seal

Place about 1 tablespoon of filling in the center of each dough circle. Brush the edges with water. Fold in half to form a half-moon. Press edges firmly to seal. Crimp with a fork for a decorative edge. Place on a parchment-lined tray.

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Fry the Curry Puffs

Heat 2 inches of oil in a pot to 350°F (175°C). Working in batches, carefully add the curry puffs. Fry for 3 to 4 minutes per side until golden brown and crispy. Drain on paper towels.

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