Malaysian Curry Puffs


For 2 (For 4)

Potato: 3 (6)

Coriander: 1 bunch (2 bunches)

Green Chilli: 1 (2)

Lemongrass: 1 (2)

Onion: 1 (2)

Desiccated Coconut: 2 pods (4 pods)

Peas: 1 bag (2 bags)

Coconut Milk: 1 small can (1 large can)

Puff Pastry: 2 packs (4 packs)

Crushed Ginger: 1 sachet (2 sachets)

Crushed Garlic: 1 sachet (2 sachets)

Turmeric: 1 pod (2 pods)

Chinese 5 Spice: 1 pod (2 pods)

Red Chilli Flakes: 1 pod (2 pods)

Nutritional Information:

Per serving: Energy (kcal) 1072 Fat 62g of which saturates 37g Carbohydrates 113g of which sugars 10g Protein 17g Salt 2.89g

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.


  • Preparation time:

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

    For 2 - 60 minsFor 4 - 80 mins