A visit to most Chinese restaurants will reveal curry puffs on the appetiser menu and I am always a sucker for anything wrapped in pastry. I could sometimes quite happily forego the main dish and just sit down to a huge serving of curry puffs, but afraid of any negative reaction this could elicit in public, I’ve never quite gone that far. So making curry puffs at home, and eating them by the plateful in private, is the far better and more ladylike option.
Chinese curry puffs can be wrapped in a variety of different pastries, such as filo pastry, wonton wrappers, spring roll wrappers or puff pastry. The restaurants typically serve them deep-fried, but baking them is also an option, especially if you are using puff pastry.
I’ve toyed with various different recipes over the year and this one comes from Bill Granger’s Everyday Asian. It’s a relatively simple recipe with subtle flavours, but it hits the spot if you are craving a bit of Chinese take-away at home. The only change I’ve made to Granger’s recipe is to omit the ginger (1.5 tablespoons finely grated ginger, in case you were wondering), simply because I didn’t have any at home and didn’t want to make a special trip to the supermarket.
These chicken curry puffs were fairly quick and easy to put together. But in terms of taste, I found that it lacked somewhat in flavour. I had seasoned the chicken filling with salt and pepper but still found that a savoury element was missing, perhaps a dash of soy sauce. Granger describes in his book that these curry puffs are his toddler daughter’s favourite, which should have been a glaring warning sign to me that perhaps this is more kiddie food than punchy grown-up fare. Oh well. Good to know if I ever have to cater for kids one day.
Do you have a favourite recipe for curry puffs which you can recommend? I’m still on the lookout for the perfect recipe, particularly one for deep-frying …