Singapore Curry Puffs


4 dozen)


  700-800gms (1.5lbs) chicken breast meat, lamb or beef, finely diced

  5-6 medium potatoes, peeled and finely diced into
1/2cm (1/4″) cubes

  4 large onions, finely chopped

  4 cloves garlic, finely minced

  2 heaped tablespoonfuls Keen’s Traditional Curry
powder or any meat curry powder

  2 tablespoonfuls of finely chopped Chinese, English
celery, parsley or cilantro (fresh coriander leaves)

  1 cup milk or water

  2 tablespoonfuls of cooking oil

  1 heaped teaspoonful chicken stock powder (use beef
stock powder if using beef)

  Salt to taste


  1.2kg (2.5lbs) plain flour, sifted

  1.5 cups ghee (can be substituted with butter or

  2 cups warm water with 1 teaspoon salt dissolved in

  Plenty of cooking oil for deep-frying



Heat oil in non-stick wok or frypan and fry garlic
& half the onions.

Add potatoes and fry for a few minutes before sprinkling in curry powder.

Add meat, milk (or water), stock powder and a little salt, stir well.

Lower heat and simmer until curry is almost dr before adding remaining onions
and celery.

Mix well, remove from heat and allow to cool.


ghee and pour small amounts over flour, mixing well after each addition.

Mix well (using ‘rubbing in’ method) until mixture resembles breadcrumbs.

Add salted warm water and knead well to form a pliable dough.

Divide dough into 48 even balls (a little smaller than golf ball size).

Roll each ball out into size of a saucer, place 1 rounded dsp. of filling in
the centre.

Fold pastry to form semi-circle and press firmly to seal the pastry edge.

Flute by folding a little of the pastry edge and pinching slightly using index
finger and thumb.

Deep-fry in hot oil in batches of 6 or 8 until crispy and golden.

Place on paper towels to absorb excess oil. Keep warm in oven until ready to


Keep warm in oven


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