Curry puffs originated in Malaysia. They are also known as Epok-Epok, 咖哩角 and karipap. Years ago, curry puffs were only found at train stations in Thailand. Today, the chicken meat pies are sold throughout the Thailand. Further, Thai Curry Puffs are gaining popularity on US menus. I often give the analogy of curry puffs being a Thai empanadas to friends.
- 2 tablespoons vegetable oil
- 1 garlic clove, minced
- 1/2 cup onion
- 1 cup ground chicken
- 2 tablespoons Thai curry powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon fish sauce
- 1/2 teaspoon ground white pepper
- 1 cup potatoes, cubed and parboiled
- 2 sheets puff pastry, thawed
- 1 egg yolk, beaten (for the egg wash glaze)
- In a medium sauce pan, heat the vegetable oil over medium heat.
- Add garlic and onion until softened. Stir fry the chicken until cooked through.
- Add spices: curry powder, sugar, salt, fish sauce, white pepper
- Stir in the potatoes until they are coated with the spice mixture
- Set aside and allow to cool.
- Preheat oven to 425 degrees
- On a flat surface, roll out 1 puff pastry sheet into a 12x12 inch square. Cut the pastry sheet into 9 squares (3x3 rows).
- Spoon 1 tablespoon of the chicken potato curry mixture in the center of one pastry square. Fold the edges together to form a triangle. Make sure the edges are sealed by pinching the edges with the tines of a fork. Place onto a baking sheet.
- Repeat until you use all the pastry sheets. Brush each curry puff with the egg wash mixture.
- Bake at 425 degrees for 15 minutes, or until golden brown.
Serving Size: 8
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Preparation Time: 30 minutes