Thai Curry Puff Recipe

Chicken breast: Diced into small pieces, this provides the main protein for the filling.

Potatoes: Diced and cooked with the chicken, they add a hearty texture to the filling.

Onion: Finely chopped, it adds sweetness and depth to the filling.

Curry powder: The star spice that gives the puffs their unique Thai flavor.

Salt: Enhances the overall taste of the filling.

Sugar: Balances the savory and spicy elements of the filling.

Oil: Used for cooking the filling ingredients.

All-purpose flour: The base for the pastry dough.

Butter: Chilled and diced, it creates a flaky texture in the pastry.

Cold water: Helps bring the dough together.

Salt: A pinch is added to the dough for flavor.

When making the pastry for the Thai curry puffs, ensure that the butter is well-chilled before cutting it into the flour. This helps create a flaky texture. Use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs. When adding the cold water, do so gradually and mix just until the dough comes together. Overworking the dough can result in a tough pastry.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile to chicken breast, making it a suitable replacement.

• chicken breast - Substitute with tofu: For a vegetarian option, tofu provides a similar protein content and can absorb the flavors of the curry well.

• potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly different flavor and a bit more sweetness, which can complement the curry spices.

• potatoes - Substitute with cauliflower: Cauliflower can provide a similar texture and bulk to the filling while being lower in carbohydrates.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, which can add a different depth to the curry puff.

• onion - Substitute with leeks: Leeks offer a subtle onion flavor and can add a unique twist to the filling.

• curry powder - Substitute with garam masala: Garam masala has a different spice blend but can still provide a rich and aromatic flavor profile.

• curry powder - Substitute with yellow curry paste: Yellow curry paste can offer a more authentic Thai flavor with a similar level of spiciness.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a bit of umami flavor, enhancing the overall taste.

• sugar - Substitute with honey: Honey can provide sweetness with a slightly different flavor profile, adding a bit of complexity.

• sugar - Substitute with maple syrup: Maple syrup offers a unique sweetness and can add a subtle depth to the filling.

• oil - Substitute with coconut oil: Coconut oil can add a slight coconut flavor, which pairs well with Thai cuisine.

• oil - Substitute with olive oil: Olive oil is a versatile cooking oil that can be used in place of other oils for sautéing.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can add a bit more fiber and a nuttier flavor to the pastry.

• all-purpose flour - Substitute with gluten-free flour blend: For a gluten-free option, a gluten-free flour blend can be used to achieve a similar texture.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative to butter, providing a similar texture and richness.

• butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative, adding a slight coconut flavor to the pastry.

• cold water - Substitute with milk: Milk can add a bit more richness to the dough, enhancing the overall texture.

• cold water - Substitute with buttermilk: Buttermilk can add a slight tanginess and tenderness to the dough, improving the pastry's texture.

• Allow the curry puffs to cool completely at room temperature before storing or freezing. This prevents condensation, which can make the pastry soggy.
• For short-term storage, place the curry puffs in an airtight container. They can be kept at room temperature for up to 2 days.
• If you plan to store them for a longer period, refrigerate the curry puffs in an airtight container. They will stay fresh for up to 5 days.
• To freeze, arrange the curry puffs in a single layer on a baking sheet and place them in the freezer. This prevents them from sticking together.
• Once the curry puffs are frozen solid, transfer them to a resealable plastic freezer bag or an airtight container. Label with the date for reference.
• Frozen curry puffs can be stored for up to 3 months. For best results, consume within this period to maintain optimal flavor and texture.
• To reheat refrigerated curry puffs, preheat your oven to 350°F (175°C). Place the curry puffs on a baking sheet and heat for 10-15 minutes, or until warmed through.
• For frozen curry puffs, there's no need to thaw. Preheat your oven to 375°F (190°C) and bake for 20-25 minutes, or until they are heated through and the pastry is crispy.
• Avoid reheating curry puffs in the microwave, as this can make the pastry soft and chewy instead of crisp and flaky.

• Oven Method: Preheat your oven to 350°F (175°C). Place the curry puffs on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until they are heated through and the pastry is crispy again. This method ensures the pastry remains flaky and delicious.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the curry puffs in a single layer in the air fryer basket. Heat for 5-7 minutes, checking halfway through to ensure they don’t overcook. This method is quick and keeps the pastry crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of oil to the pan. Place the curry puffs in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through to ensure even heating. This method is great if you want to avoid using the oven.

• Microwave Method: Place the curry puffs on a microwave-safe plate. Cover with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes. While this method is the fastest, it may result in a softer pastry.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the curry puffs on the toaster oven tray. Heat for 10-12 minutes or until they are warmed through and the pastry is crispy. This method is convenient and effective for small batches.

• Frying pan: Used to cook the onions, chicken, and potatoes until they are properly cooked and seasoned.

• Spatula: Essential for stirring and combining ingredients in the frying pan.

• Mixing bowl: Needed to mix the flour and salt for the pastry dough.

• Pastry cutter: Used to cut the chilled butter into the flour mixture until it resembles coarse crumbs.

• Measuring cups: Required for accurately measuring the flour, water, and other ingredients.

• Measuring spoons: Necessary for measuring smaller quantities like curry powder, salt, and sugar.

• Rolling pin: Used to roll out the dough on a floured surface.

• Round cookie cutter: Helps in cutting the rolled-out dough into circles.

• Fork: Used to seal the edges of the curry puffs.

• Baking sheet: Needed to place the curry puffs on for baking.

• Oven: Preheated to 375°F (190°C) for baking the curry puffs until golden brown.

Prepare the filling: Cook the chicken, potatoes, and onions in advance and store them in the fridge. This way, you can quickly assemble the curry puffs when ready to bake.

Use pre-made dough: Save time by using store-bought pastry dough instead of making it from scratch. This will significantly cut down on preparation time.

Batch cooking: Double the recipe and freeze half of the curry puffs. You can bake them directly from the freezer for a quick snack or meal later.

Efficient chopping: Use a food processor to quickly dice the onions and potatoes, saving you from manual chopping.