Macanese Curry Puff
A Macanese classic that blends Portuguese and Southeast Asian flavors, with a crispy pastry shell filled with aromatic curried potato and chicken.
Ingredients
12 items- All-purpose flour 200g
- Unsalted butter 60g
- Cold water 60ml
- Salt pinch
- Potato 1 medium (150g)
- Onion 1/2
- Chicken breast 100g
- Curry powder 1 tbsp
- Turmeric powder 1 tsp
- Sugar 1 tsp
- Cooking oil 1 tbsp
- Water 2 tbsp
Nutrition
Steps （9 steps）
Prepare filling: peel and dice potato; chop onion and chicken. Heat oil in a pan over medium heat, sauté onion until translucent, about 2 minutes.
Cook filling: add chicken, stir-fry until no longer pink. Add potato, stir-fry for 1 minute.
Simmer with spices: add curry powder, turmeric, salt, sugar and 2 tbsp water. Cover, simmer over low heat 5 min until potato is tender. Uncover, high heat to dry liquid. Cool completely.
Make dough: mix flour and salt, rub in butter until coarse crumbs. Gradually add cold water, knead into smooth dough. Cover, rest 30 min.
Divide and roll: divide dough into 20g pieces. On floured surface, roll each into 10cm circle.
Fill and seal: place filling in center, fold into half-moon, pinch edges tightly. Crimp edges with fork or fold waves to seal tightly.
Heat oil: pour oil in deep pot to 170°C (340°F). Test with a dough piece; it should sizzle.
Fry puffs: add puffs in batches, fry over medium-low heat 3-4 minutes, turning, until golden and crispy.
Drain and serve: remove with slotted spoon, drain on paper towels. Let cool slightly before serving.
Tips
Filling must be completely cooled before wrapping to avoid damaging dough. Keep oil at 170°C to prevent burning. Seal edges well to prevent opening during frying.
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