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Curry Puffs (Epok-Epok)

Recipe for Deep Fried Chicken Curry Puffs. Epok-epok ayam/kentang recipe.

Curry puff
  • cooking oil for deep-frying
Filling Ingredients for Curry Puffs:
  • 10 oz. (315g.) chicken meat (diced)
  • 2 potatoes (diced)
  • 1 large onion (diced)
  • 2 Tbs. curry powder + 1 Tbs. water - (mixed into a paste)
  • ½ grated coconut (squeeze out santan/coconut milk without adding water)
  • salt to taste
Pastry Ingredients (Curry puff Dough):
  • 12 oz. (275g.) flour + pinch of salt - (sifted)
  • 6 oz. (185g.) margarine
  • ½ cup water
  1. To prepare filling. Heat 3 Tbs. of the oil and fry onions till soft. Add curry paste and fry till fragrant.
  2. Add chicken meat and fry till cooked. Put in potatoes and mix well.
  3. Add santan and salt. Simmer till potatoes are cooked. Dish up and put aside to cool.
  4. To prepare pastry. Put sifted ingredients in a mixing bowl. Add margarine and rub with finger tips till mixture resembles breadcrumbs.
  5. Gradually adding water, mix into a smooth dough.
  6. Roll out dough on a floured board to 1/4-in. (6-mm.) thickness. Cut out into 3½-in. (9-cm) circles with a round pastry cutter.
  7. Place filling in the centre and fold over. Pinch edges to seal securely.
  8. Heat oil for deep-frying. Fry curry puffs till both sides are golden brown. Do not allow the oil to be smoking hot.
  9. Drain well and arrange neatly on plate. Serve.
Printable Version - Epok-epok recipe

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