Name: Mum’s curry puffs
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 300g red potatoes, peeled, diced into 1cm cubes; Sea-salt flakes, to season; 1/3 cup vegetable oil; 1 cinnamon stick; 4 cloves; 2 star anise; 2 stalks curry leaves, plus extra fried, to serve; 1 brown onion, roughly chopped; 300g chicken breast, diced into 1cm cubes; 1 Tbsp chilli powder (optional); 2 Tbsp soy sauce (optional); 1 Tbsp sugar, plus extra (optional); 1/4 cup water, plus extra 1 Tbsp; 1-2 Tbsp lime juice; 1 free-range egg; 3 x 375g sheets of frozen puff pastry, thawed (see Cook’s Tips); 3 hard-boiled free-range eggs, cut into quarters; 1 Tbsp chopped coriander; 1 Tbsp black sesame seeds; Curry paste; 3 Tbsp Clive of India Curry Powder; 2 tsp turmeric powder; 1 tsp coriander powder; 2 tsp cumin powder; 1 tsp fennel powder; 2 tsp ground black pepper; 2 tsp chilli powder (optional); 1/2 tsp cardamom powder; 1/2 tsp ground white pepper; 1/2 tsp nutmeg powder

Not only are curry puffs a favourite snack in Malaysia, but they’re high on the snack list in Australia as well. And here’s the good news, you don’t have to buy them.

Clarissa has a traditional recipe, passed on from her parents, of crispy puff pastry, bursting with amazing aromas and flavours of India.

With her help, not only will you learn to make the whole dish, but you’ll even learn how to make the curry paste as well. You’ll be surprised how simple the process is. Have a go at making these this weekend, and watch your family enjoy an incredible treat.

Ingredients

300g red potatoes, peeled, diced into 1cm cubes

Sea-salt flakes, to season

1/3 cup vegetable oil

1 cinnamon stick

4 cloves

2 star anise

2 stalks curry leaves, plus extra fried, to serve

1 brown onion, roughly chopped

300g chicken breast, diced into 1cm cubes

1 Tbsp chilli powder (optional)

2 Tbsp soy sauce (optional)

1 Tbsp sugar, plus extra (optional)

1/4 cup water, plus extra 1 Tbsp

1-2 Tbsp lime juice

1 free-range egg

3 x 375g sheets of frozen puff pastry, thawed (see Cook’s Tips)

3 hard-boiled free-range eggs, cut into quarters

1 Tbsp chopped coriander

1 Tbsp black sesame seeds

Curry paste

3 Tbsp Clive of India Curry Powder

2 tsp turmeric powder

1 tsp coriander powder

2 tsp cumin powder

1 tsp fennel powder

2 tsp ground black pepper

2 tsp chilli powder (optional)

1/2 tsp cardamom powder

1/2 tsp ground white pepper

1/2 tsp nutmeg powder

2 Tbsp water, approx.

Method

Step 1

To make Curry paste, combine all ingredients in a small bowl. Combine with enough water to make a thick paste (or see the Cook’s Tips if you don’t want to make your own).

Step 2

Put potato in a large saucepan and cover with water. Season with salt. Bring to boil. Cover and remove from heat. Sit for 8-10 minutes, or until tender when pierced with a fork. Drain and set aside to cool.

Step 3

Heat oil in a large frying pan or wok on medium heat. Add cinnamon, cloves and star anise. Cook for 30 seconds before adding curry leaves. When leaves begin to pop, add onion. Cook, stirring until tender. Add curry paste and cook stirring for 1 minute.

Step 4

Add chicken to pan and cook, stirring for a further 2-3 minutes. Stir in chilli powder, soy, sugar and water. Cook for 3-5 minutes, or until chicken is cooked and sauce has thickened. Stir in potato and lime juice. Season with salt and extra sugar if needed. Cool.

Step 5

Preheat oven to 220°C/ 200°C fan-forced. Line 2 oven trays with baking paper. Put pastry on a clean, flat surface. In a small bowl, whisk egg and extra water.

Step 6

Cut each sheet of pastry into 4 equal squares. Put 2 tablespoons of filling into centre of each square and a piece of hard-boiled egg. Brush edges with egg wash. Fold pastry over filling to make a triangle. Press edges to seal. Use a fork to crimp edges and brush pastry with egg wash and top with coriander and black sesame seeds.

Step 7

Transfer to prepared trays. Bake for 15 minutes, or until puffed and golden brown. Serve with fried curry leaves.

Cook’s tips

Save money and use 4 x squares puff pastry instead of large sheets. Cut each sheet into quarters and reduce filling quantity to 11/2 Tbsp per piece. Recipe will make 16 puffs instead of 12.
Instead of making your own paste, use 1/4 cup Baba’s Meat Curry Powder (from Asian supermarkets) and combine with enough water to form a paste.

Clarissa Feildel Chef

As an accomplished cook, author and television presenter Clarissa Feildel has always had food at the heart of everything she does. Clarissa’s Nyonya/Chinese and Sri Lankan background has given her a melting pot of dishes in her repertoire, which she uses every day when feeding her family.