Saturday, 4 September 2010

Spiral Curry Puffs (Epok-Epok/Karipap Pusing)



Crispy and golden on the outside with a spicy savoury potato filling, this scrumptious Malaysian snack is sort of a cross between a samosa and an empanada and is usually found sold freshly fried at roadside stalls. Some versions don't bother with the spiral crust, but I can assure you it adds a delectable flaky crunch that completely elevates this traditional teatime treat to another level.

The recipe below is easy though a little tedious with the multiple steps, but creates a pastry that stays crispy even when the puffs have cooled down. Form them as large or small as required- they also freeze well, so make ahead of time and fry straight from frozen when needed.

Spiral Curry Puffs (Epok-Epok/Karipap Pusing)
Makes about 30 small puffs


Firstly, The Two Doughs You Need For Spiralling

  • Water dough
Combine and knead with your fingers until soft, pliable and non-sticky (or if you prefer, use a dough hook attachment on an electric mixer like I did, then finish off by hand):
300g flour
½ tsp salt
½ cup lukewarm water
1 small beaten egg
1 tbsp of oil

Divide and roll into two equal balls, then cover (otherwise it will dry out) and leave to rest for 30 mins.
  • Grease dough
Cube 75g cold butter and cut into 150g flour with two knives or a fork until it resembles coarse sand. Knead by hand until shiny and smooth, then divide and roll into two equal balls.

Water dough on the left, grease dough on the right

Next, The Potato Curry Filling

Saute over medium heat until fragrant:
1 large onion, finely chopped
2 garlic cloves, finely chopped

Add:
2 tbsp good curry powder
2 large potatoes, cut into small cubes
Salt and sugar to taste
About 1 cup water

Simmer, stirring occasionally until all moisture is absorbed and potatoes are tender. Leave to cool thoroughly before using.

Assembling the Curry Puffs: A Step-by-Step Picture Guide

Enclose one ball of grease dough neatly in a ball of water dough.

On a lightly floured surface, roll out into a very thin oval with a rolling pin,
then roll up tightly from one end to the other like a Swiss roll.

Turn the rolled up tube 90 degrees (so one end faces you) and repeat the previous step- flatten it thinly again lengthwise into a long oval , then roll up tightly like a Swiss roll.

With a sharp knife, slice into 1cm discs (or thicker if making larger puffs).
The spiral layers should be clearly visible.

Flatten each disc into a thin circle with a rolling pin (as thin as
you can get it without the layers splitting apart).

Place the rolled out pastry onto a curry puff mould (or use your palm if you don't have one).
Fill with just enough potato curry in the middle- not too much or it will burst!

Fold the mould over carefully to enclose, peeling off any excess pastry from the sides.
If you prefer to crimp manually, pinch the edges flat and fold in at
a 45 degree angle to form a rope as pictured.

The assembled curry puffs- one manually crimped, one made with a mould behind it

Deep fry in hot oil over medium-high heat, tossing continuously until golden brown.
Remove with a pair of wooden chopsticks or a slotted spoon, shake off excess oil
and drain on kitchen towels before serving.

Enjoy!



32 comments:

  1. Çok güzel görünüyorlar ellerine sağlık...:)

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  2. delicious and lovely design similar to the patties we make

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  3. Very nice! Thanks for the step by step photos.... :)

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  4. Hi, tried your recipe today. It's my second attempt at making curry puffs (made them yesterday from another recipe, but was a flop). So I thought I'd try your recipe, since it has step-by step instructions and the results look great. I had to add a little bit of cold milk to the oil dough to help it come together, but otherwise, the pastry was perfect! My pleating doesn't look anywhere near as good as yours, though.

    Robert

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  5. Hi Samantha,

    I tried out your spiral curry puff recipe and they were GREAT!!! Thank you very much for the recipe. I must say that after trying out other curry puff recipes which did not work, I gave up until I saw your recipe. The pastry was so crispy I could not believe I made it. My pleating did not look anything like yours:( But I know for sure this is a recipe keeper & I will recommend others about your recipe.

    Soo

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  6. Thanks for trying it Robert and Soo, glad it turned out! :)

    x

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  7. i'm googling for this spiral currypuff recipe & which it lead me to your beautiful blog! TQ Samantha for sharing all the details/tutorial you had given here. btw, it will be nice if you can add chatting box apps on ur blog....hv a gd day!

    Sharon M,
    Germany

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    Replies
    1. Just realised I never saw this comment- thank you Sharon! Hope your attempt worked out well!

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  8. I tried your recipe 2 times, everything tastes great except my pastry does not finish light/flakey, any suggestions for what I could be doing wrong or am missing? Thank you!

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    Replies
    1. Hi NaBoulom,

      Hmm off the top of my head I think maybe try rolling the pastry as thin as possible before adding potato filling, so it doesn't end up too doughy? It should almost burst between the layers, just thick enough to hold everything in.

      Also and make sure your oil is at a good medium heat, it should sizzle upon contact but not brown too quickly.

      Hope that helps!

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  9. Hi... my first attempt to make a curry puff and i followed your dough recipe. Although some didn't turn out too flaky but overall it worked! The dough was really crispy and i am definitely going to make some more!

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  10. Hi Sam!
    After discovering curry puffs at one of our local Thai places in Brooklyn, I thought I might be able to try making them (and much more cost effective!). After finding your website, I am inspired to go ahead and try my hand! Im curious, have you tried baking them with an egg wash?
    Thanks again!

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    Replies
    1. Hi Meredith, unfortunately baking won't produce the correct crisp flakiness, you'll have to deep fry.

      Do give it a go though, you can use a smaller pot and therefore less oil!:)

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  11. Great step by step tutorial - I can't wait to try them this weekend! Thanks Sam.

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  12. I've done puff pastries many times using the French Method but it was tedious and involved many steps of folding and refrigeration.
    I saw your method and instantly, it was quick, simple and within 30 minutes, I was rolling it to take shape. Success! I will be using the dough method in many more recipes- as pie crust etc.
    BTW, I baked mine and it was unbelievable- crispy not crumbly, stayed in form and can be frozen, re-heated in a toaster oven directly.
    The recipe and the method is a keeper. My friends will be amazed at my new culinary secret.
    Thanks a million for sharing.

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    Replies
    1. Hi Peregrino! I didn't invent the method so I can't take credit for that, but so glad to hear you liked it :) Never thought of it as a replacement for puff pastry though, that's interesting I must try it one day!

      Thanks for visiting and sharing your experience!

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  13. Hi Samantha, Love the curry puff recipe and will give it a go for my daughter's Christening. Can you tell me, can I prepare the puffs beforehand, (keep them in the fridge?) and fry them off when visitors arrive? Many thanks. Cyndi

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    Replies
    1. Hi Cyndi! Yes you can absolutely do that! I've been told some people freeze them too and fry them straight from frozen (though I've never done it myself).

      Let me know how they turn out!:)

      Regards,
      Sam

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  14. Hi Sam

    Just wud like to check , my dough split before i fold the mould. Kindly adv which method i didnt follow correctly.
    tks
    cn

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    Replies
    1. Hey cn,
      Possibly you put too much filling or rolled the dough out too thin? It takes a bit of practice, you should roll it firmly so the layers are pressed together, but not too thin that it bursts with filling. If it's just a small split here and there, you can actually "cheat" and reseal the holes by pinching together with your fingers (once it's fried no one can see).

      Hope that helps!
      x

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  15. very nice looking ones, can u please tell me where to buy the moulds..thanks in advance

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    Replies
    1. I got my moulds in Malaysia... not to worry though, many people make it without a mould, it just takes some practice to fold it symmetrically.
      Hope that helps!

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    2. kindly can u specify where in malaysia, when i scoured the net, i came to know they come in 3 different sizes, small medium and large, i travel to KL sometimes, so it would be very kind of you to specify the place. would appreciate your help. thanks again

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    3. i got mine at Bake With Yen in Taman Megah PJ, most baking supplies stores and even supermarkets like Tesco and Giant sell them in the baking section. Hope that helps!

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  16. thank you so much for the prompt reply.

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  17. Hi Sam!
    I just wrote my blog post about karipap. I use your recipe and credited to your blog post. Thanks so much for sharing this recipe. My family loves it! Here is the link, in case you want to check out: http://www.homemadesbyarfi.com/2013/10/curry-puffs-aka-karipap-way-to-enjoy.html

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    Replies
    1. Hi Arfi! You're very welcome, glad you liked the recipe and thanks for sharing/crediting!

      Regards,
      Sam

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  18. Sorry what type of flour should be used?

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    Replies
    1. Normal all-purpose plain wheat flour.

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