A Family Recipe Perfected Over Generations
"Making these curry puffs has been my way of sharing my heritage and love for cooking." – Christina
Christina has been perfecting these Malaysian spiral curry puffs for more than 40 years. When she first learned the art of pastry-making, it took years of practice to master the rolling and folding technique that gives this pastry its signature spiral layers. Today, she makes them together with her daughter, keeping alive an intergenerational tradition of family cooking.
The result is truly special: a pastry unlike any other. By combining two types of dough and using 100% butter, Christina creates golden layers that bake up into a crisp, flaky shell with a beautiful spiral design. Inside, the pastry is generously filled with her fragrant chicken curry and potato mix, warmly spiced, hearty, and perfectly balanced. Whether served as an appetiser, a side, or even as a light meal with salad, these curry puffs deliver authentic Malaysian flavours wrapped in decades of craft and love.
Made with ❤️ by Olivia & Christina
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🍴 4 x large curry puffs
Preparation from frozen:
Step 1 - Preheat oven or air fryer to 200c
Step 2 - Remove the curry puffs from the pouch and place on parchment paper.
Step 3 - Cook for 25-30 minutes
*Cooking times and temperatures provided are guidelines and may vary depending on individual oven types
Ingredients: potatoes, curry powder, sugar, salt, chicken mince, stock powder, onions, flour (wheat, gluten), butter (milk), oil.
Contains: Gluten, Milk
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I was brought up in Malaysia in a Baba Nyonya family. Our cuisine is often known as the Peranakan Nyonya cuisine, which is a fusion of Chinese, Malay, and Indonesian heritage. The Peranakan Nyonya cuisine is about traditional family recipes passed down for generations, along with the stories of the people who cooked them with love and passion.
Discover Christina & Olivia's other meals here
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