Good Malaysian curry puffs are difficult to get where I now live and I do miss it so very much. I had no choice but to make them myself.. Why Cheat’s? Coz I used ready-made puff pastry instead of making my own pastry.. 🙂

I used Amy Beh’s recipe for vegetarian filling to make my curry puffs:


  • 250g potatoes, diced and parboiled
  • 150g big onions, diced
  • 3 tbsp curry powder
  • 1 heaped tsp ground chilli
  • 2 sprigs curry leaves, chopped
  • 1 tbsp vegetarian oyster sauce
  • salt and sugar to taste
  • dash of pepper


  1. Heat pan with 2 tbsp oil. Fry all ingredients till fragrant. Add 1-2 tbsp water and fry till dry.
  2. Leave aside to cool.

This is my filling being cooled.. 🙂

* 10 square sheets of ready-made puff pastry or 450g ready-made puff pastry sheets
* 1 egg


  1. Preheat oven to 200C.
  2. Once pastry sheets have defrosted, cut each square into 2 halves. Lay 1 halved piece of pastry on the curry puff mould.
  3. Put 1 heaped teaspoonful of onion potato filling on each sheet and fold in the mould.
  4. Continue till all the pastry sheets or filling are finished.

The mould’s a wonderful thing – we don’t need to fold and pinch the sides. it’s a good size, not too small and not too big.
But if you don’t have the mould, then you can fold pastry as in how I made my dutch sausage rolls. 🙂

  1. Lay the puffs on a baking tray layered with a baking sheet. Then poke the puffs with a fork (this is so that hot air or steam can be released during cooking in the oven). Brush a little egg on each puff.
  2. Bake in the oven for 20-25 mins till the puffs are golden and puffed.

It was good. I’ll use the same filling again; maybe vary it with sardines/tuna next time.. 🙂

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