Curry puff

What is Curry puff?

Curry puff is a handheld pastry shaped like a turnover, with a thick, savoury curry filling sealed inside a wheat flour-based shell. The pastry is either fried until crisp or baked for a flaky crust. Fillings often include chicken and potatoes mixed with curry powder or garam masala, but other versions use eggs, sardines, root vegetables, or even sweet ingredients like yam. The filling is made to be firm, so it stays inside the pastry without leaking. The snack shows influences from Indian, Malay, and Chinese cooking, and its name hints at the 'puffed' look of the pastry.

Where does Curry puff come from?

The exact beginnings of the curry puff are not clear, but it is tied to Southeast Asia, where it became popular as a snack. Its form and style reflect a mix of influences, including the British Cornish pasty, Portuguese empanada, and South Asian samosa, all of which were introduced during colonial times. Over time, the curry puff became the most common of several puff pastries in the region, with local cooks adapting fillings and pastry styles to suit their tastes.

How is Curry puff made?

To make a curry puff, a dough is prepared from wheat flour, water, salt, and oil or margarine. This dough is rolled out and cut into circles or ovals, then filled with a thick curry mixture—often chicken and potatoes, but sometimes eggs, sardines, or vegetables. The edges are sealed, sometimes with a decorative crimp. The puffs are then either deep-fried until golden or baked for a lighter crust. The filling is cooked in advance to keep it firm inside the pastry.

How and when is Curry puff eaten?

Curry puffs are usually eaten as a snack, sold at street stalls, bakeries, and tea shops. They are often served hot, sometimes with a side of sweet chili sauce. In Malaysia and Singapore, they are found at bazaars, hawker centres, and bakeries, while in Myanmar, they are sold in tea shops and Chinatowns. People enjoy them on the go or with tea, and they are popular for their portability and satisfying filling.

Kinds of Curry puff

Different countries and regions have their own versions of the curry puff. In India, vegetarian puffs with potato, carrot, and onion are common. Malaysian curry puffs may use a flaky layered pastry, and some are filled with half a boiled egg or sardines. In Myanmar, duck meat and potato are used, spiced with garam masala and chili. Thai versions sometimes use durian as a filling. Singapore offers both hand-made and machine-made puffs, with a wide range of fillings from tuna to sweet custard.

What Curry puff means

Curry puffs are a familiar part of daily life in Southeast Asia and India, enjoyed by people of many backgrounds. In Singapore, brands like Old Chang Kee have made the snack widely available for decades. The curry puff's adaptability has led to many creative fillings, and it remains a staple at markets, bakeries, and street stalls. Its blend of culinary influences reflects the multicultural history of the region.

Questions people ask about Curry puff

Good reading and sources

• How Southeast Asia fell for Old Chang Kee’s fried curry puffsSouth China Morning Post, Article
• Southeast Asia's spicy and flaky curry puffsBBC, Article

• Curry puff on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data