Thai Curry Puffs

These are an audience favourite for a reason! The homemade golden pastry on these curry puffs is so so good – it just melts in your mouth.


Thai Curry Puffs

1 hour (plus resting time)
40 minutes
Makes 20

500g (1 lb) potatoes, peeled, diced  

tbsp vegetable oil 

1 small brown onion, finely chopped 

2 garlic cloves, finely chopped  

2 coriander (cilantro) roots, scraped clean, finely chopped 

1 tbsp curry powder 

2/3 cup frozen vegetables (eg., peas, carrots) 

1 tbsp soy sauce 

2 tsp sugar 

½ tsp salt 

¼ tsp ground white pepper 

2 tbsp finely chopped coriander (cilantro) leaves 

vegetable oil, for deepfrying 

sweet chilli sauce, to serve 


Water dough: 

200g (7 oz) cake flour 

3 tsp sugar 

½ tsp salt 

2 tbsp vegetable oil 

¼ cup warm water 


Butter dough:

130g (4.5 oz) cake flour

30g (1 oz) unsalted butter

¼ cup cold water 

  • Step 1

    For the water dough, whisk together the flour, sugar and salt in a medium bowl. Stir in the oil. Gradually add enough water to form a slightly sticky dough. Knead until smooth. Wrap in plastic wrap and set aside until required. 

  • Step 2

    For the butter dough, place the flour in a small bowl. Rub the butter into the flour until it forms a wet sand texture. Add the cold water and stir until a slightly sticky dough formsLightly shape the dough into a ball. Wrap in plastic wrap and set aside in the fridge for at least 15 minutes. 

  • Step 3

    Meanwhile, cook the potato in a large saucepan of boiling water until tender. Drain and set aside. Heat the oil in a large frying pan. Add the onion and a pinch of salt and cook, stirring often, for 5 minutes or until softened. Add the garlic and coriander root and stir for 1 minute or until aromatic. Stir in the curry powder. Add the potato and stir to coat. Add 1/3 cup water and cook, stirring often, until the water evaporates. Stir in the vegetables, soy sauce, sugar, salt, white pepper and coriander leaves. Set aside to cool completely. 

  • Step 4

    To finish the pastry, take the butter dough out of the fridge about 10 minutes before you’re ready to roll out the doughs. Then roll the water dough into a dish approximately 20cm in diameter. Place the ball of butter dough into the centre of the water dough disc and wrap the disc of pastry around the dough ball. Shape into a tight ball and then flatten into a disc. Cover with plastic wrap and refrigerate for 10 minutes. 

  • Step 5

    Take the dough out of the fridge and roll it out into a rectangle about 3cm thick. Starting at the short end, roll the pastry up tightly. Use your hands to flatten the cylinder and roll again into a rectangle about 3cm thick. Starting at the short end, roll the pastry up again to form a tight cylinder. Slice into 20 rounds.

  • Step 6

    Roll each piece of pastry into an oval about 5mm thick. Place a heaped tablespoon of filling into the centre. Fold the dough in half and fold the edges over to crimp and seal your curry puff. Transfer to a tray and cover with a damp tea towel to prevent the puff from drying out.

  • Step 7

    Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over medium heat. Once the oil is hot (165°C/325°F, or when a wooden spoon handle dipped into the oil forms small bubbles), cook the curry puffs, in batches, for about 3 minutes or until golden. Transfer to a tray lined with paper towel.  

  • Step 8

    Serve with sweet chilli sauce. 

Hey Foodie. So glad you're here. Let's hav some fun making delicious food. Hey Foodie. So glad you're here. Let's hav some fun making delicious food.

What our customers say

5.0 out of 5 stars (based on 5 reviews)
Very good0%

Great recipe


Wonderful recipe. I knew I wanted to make this the moment I saw the doughs. Great flavor, easy to make, but I need to do this several more times to make them pretty. Lol. My coworkers are happy that I’ll be repeating this recipe until I perfect it.

Avatar for JeffS



I used AP flour, and at first it was difficult to knead, but as it rested it got easier. I used the air fryer (400o for 15 min) and they turned out pretty nice, not as golden as if I had deep fried them, but crunchy on the outside, fluffy on the inside. I made a honey sriracha sauce instead of the sweet chili, and they were quite a success with my family; I served them with seasoned green beans an that was my meatless meal for this week. 👍🏼👍🏼

Avatar for Dora

Great recipe especially for the pastry!


I tried baking to be healthier and it worked amazingly well! Thank you so much for such a simple recipe especially for the pastry that is always tricky!

Avatar for Renu

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