Christina's Malaysian Spiral Curry Puffs

I have been making this lovely spiral pastry for over 40 years. When I first learned the art of pastry-making, it took me many years to master the technique of rolling and folding the pastry. I have now handed down this curry puff-making art to my daughter so we can do this together.

Our curry puff is unique, as it's not the traditional type of pastry. It contains two types of dough rolled together to form a spiral design. We use 100% butter, which makes the flavour taste buttery and flaky, giving you a nice crunch. The pastry is then filled with traditional Malaysian curry potatoes and minced chicken."

These curry puffs are utterly to die for, they make the perfect entree or side but we love devouring them with a side salad too!

Made with ❤️ by Olivia & Christina 

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• 
  🍴 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

• 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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