• Pastry
  • 2 cups plain flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 tbsp clarified butter
  • 1 egg, lightly beaten
  • water
  • Meat Filling
  • 600gr lean Beef, minced or chopped (may be substituted with Chicken or chickpeas)
  • 200gr Potatoes, finely diced
  • 2 Onions, finely chopped
  • 3 tbsp Curry Powder
  • 1-2 tbsp Chilli Powder
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Soy Sauce
  • 1 tbsp Vegetable Oil
  • 1 cup Water
  • Salt and Pepper to taste


Sieve together flour, salt and baking soda.
Using your fingers, clarified butter into the sifted flour until it resembles fine crumbs.
Mix egg in, add water gradually, press into a ball.
Knead dough by pushing away, using the heel of your hand till smooth.
On a floured surface, roll out dough, cut into rounds 10cm circles.
Flatten each round with a rolling pin, fill with a tablespoonful of beef & potato filling.
In a small bowl, add 2-3 tsp water to the beaten egg.
Fold over in half, pinch along the edges to seal, using a little egg wash if necessary to seal.
Brush the tops of each curry puff with the egg wash.
Preheat oven to 180 degrees oven. Bake curry puffs until light golden brown, about 20-30 mins.
Serve hot or at room temperature.


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David Wilson

David Wilson

Foodlife is a culmination of recipes and ideas from longs days in commercial kitchens, food photography projects and translations from my trusty cooking notebook that has followed me across the globe. Enjoy these ideas and if you get motivated yourself, send me through some of your own.