Karipap (Malaysian Curry Puffs)

Ingredients

• •300 g all-purpose flour
• •90 g butter
• •140 ml water
• •300 g potatoes, diced
• •150 g chicken breast, diced
• •1 small onion, chopped
• •1 tbsp curry powder
• •500 ml neutral oil, for frying

Directions

1. 1Rub the butter into the flour, add the water, and bring together to a smooth dough. Rest thirty minutes.
2. 2Cook the onion, chicken, potato and curry powder with a splash of water for fifteen minutes until the potato is tender.
3. 3Season the filling well and cool twenty minutes.
4. 4Roll the dough thin and cut rounds about ten centimetres across.
5. 5Fill each round, fold into a half-moon, and crimp the edge in overlapping folds.
6. 6Fry at 170C for five minutes until deep golden and blistered, then drain.

💡 The crimp is structural, not decorative. A pinched edge springs open in the oil where a folded one holds.

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