BestFoodWhere

Golden Crave-Worthy Curry Puffs: A Flaky Hand Pie Delight

Buttery, flaky pastry embraces a savory, spiced filling in these irresistible golden pockets.

Janelle

By Janelle

Updated: January 18, 2026

Why I Love This Recipe

Curry puffs, those delightful little hand pies, are a staple snack throughout Southeast Asia. They represent a perfect marriage of textures and flavors: a buttery, flaky crust giving way to a warm, spiced filling. This recipe is inspired by generations of home cooks, each perfecting their own blend of spices and ratios of ingredients. Making your own curry puffs from scratch might seem daunting, but the reward of that first bite – the shattering crust, the aromatic filling – is well worth the effort.

  • •Perfectly Flaky Crust - The cold butter technique creates layers upon layers of delicate, melt-in-your-mouth pastry.
  • •Aromatic Spice Blend - A custom blend of curry, turmeric, and chili powders delivers a warm, complex, and deeply satisfying flavor.
  • •Handheld Comfort - Portable and satisfying, these puffs are perfect for snacking on the go or serving as appetizers.
  • •Customizable Filling - Easily adapt the filling with your favorite vegetables or protein for a personalized twist.
  • •Freezer-Friendly - Make a big batch and freeze them for a quick and easy treat whenever cravings strike.

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

  • 2 1/2 cups All-purpose flour
  • 1 cup Cold unsalted butter ((2 sticks), cut into cubes)
  • 1/2 cup Ice water (or more, as needed)
  • 1 teaspoon Salt
  • 1 lb Chicken thighs (boneless, skinless, cut into 1/2-inch pieces)
  • 1 large Potato (peeled and diced)
  • 1 medium Onion (chopped)
  • 2 tablespoons Curry powder
  • 1 teaspoon Turmeric powder
  • 1/2 teaspoon Chili powder (or more, to taste)

Step-by-Step Instructions

  1. 1

    In a large bowl, whisk together the flour and salt. The salt is crucial for flavor and helps to develop the gluten in the flour.

    ~2 min

  2. 2

    Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Keeping the butter cold is vital for creating flaky layers.

    ~8 min

  3. 3

    Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough, as this will develop too much gluten and result in a tough crust. The dough should be slightly shaggy.

    ~5 min

  4. 4

    Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and the butter to firm up, making the dough easier to roll out.

    ~1 min

  5. 5

    While the dough is chilling, prepare the filling. In a large skillet, heat some oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Cooking the onion first releases its sweetness and creates a base of flavor for the curry.

    ~7 min

  6. 6

    Add the chicken pieces to the skillet and cook until browned on all sides. Make sure the chicken is cooked through, as it will not have much time to cook further in the oven.

    ~5 min

  7. 7

    Stir in the diced potato, curry powder, turmeric powder, and chili powder. Cook for another 2-3 minutes, allowing the spices to bloom and release their fragrance.

    ~3 min

  8. 8

    Add a splash of water or chicken broth to the skillet, just enough to create a slightly saucy consistency. Simmer until the potatoes are tender, about 10-15 minutes. This ensures the potatoes are cooked through and the filling is moist.

    ~12 min

  9. 9

    Remove the filling from the heat and let it cool completely. This prevents the pastry from becoming soggy.

    ~5 min

  10. 10

    Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a round cookie cutter or a bowl to cut out circles of dough.

    ~5 min

  11. 11

    Place a spoonful of the cooled filling in the center of each dough circle. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal. This prevents the filling from leaking out during baking.

    ~10 min

  12. 12

    Place the curry puffs on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until golden brown and flaky. The parchment paper prevents sticking and ensures even baking. Let cool slightly before serving. Enjoy!

    ~30 min

How Do I Know It's Ready?

The curry puffs are done when the crust is golden brown and flaky, and the filling is heated through. You can insert a toothpick into the center to check if it comes out warm.

Frequently Asked Questions

Yes, you can use store-bought puff pastry, but the homemade crust is significantly flakier and more flavorful.

Final Thoughts

I hope you enjoy making this Golden Crave-Worthy Curry Puffs: A Flaky Hand Pie Delight as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!