The World Food Recipe Box

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The World Food Recipe Box

Let's Cook

Malaysian Curry Puffs


Malaysian Curry Puffs

Ingredients:

Allergens in bold

Potato

Peas

Onion

Chinese 5 Spice

Red Chilli Flakes

Desiccated Coconut (sulphur dioxide and sulphites)

Lemongrass

Puff Pastry(gluten,eggs,dairy)

Turmeric

Coriander

Crushed Garlic (sulphur dioxide and sulphites)

Crushed Ginger (sulphur dioxide and sulphites)

Green Chilli

Coconut Milk

Nutritional Information:

Per serving: Energy (kcal) 1163 Fat 71g of which saturates 49g Carbohydrates 111g of which sugars 11g Protein 20g Salt 3.57g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

 

Recipe Description:

Cornwall has the pasty, Latin America has the empanada, and India has the samosa. But there’s nothing quite like the karipap, or ‘curry puff’, a flaky handheld pastry snack filled with fragrant potato and other curry-laced fillings. It’s hard to find a Malaysian market without a curry puff hawker, while Singapore is dotted all over with major chain stores on a mission to dominate the trade. In these cosmopolitan countries, there’s as many family recipes for curry puffs as there are families. While slightly milder ones are enjoyed at breakfast or tea, we’ve opted for more of a full-on, dinnertime puff, packed with Southeast Asian flavours.

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  • Preparation time:

    For 2 - 40 minsFor 4 - 60 mins
  • Cooking time:

    For 2 - 60 minsFor 4 - 80 mins

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