Karipap (Malaysian Curry Puffs)

Ingredients

• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• For the curry filling: For the curry filling:
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon curry powder 1 tablespoon curry powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• 1 cup (150g) potatoes, peeled and diced 1 cup (150g) potatoes, peeled and diced
• 1/2 cup (75g) carrots, peeled and diced 1/2 cup (75g) carrots, peeled and diced
• 200g minced meat or 1 cup mixed vegetables (such as peas and corn) 200g minced meat or 1 cup mixed vegetables (such as peas and corn)
• Salt, to taste Salt, to taste
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• For frying: For frying:
• Vegetable oil, for deep frying Vegetable oil, for deep frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 24g, 1g
• Protein: 6g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt for the pastry. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs.
2. 2.
   Gradually add the cold water to the flour mixture, mixing with a fork until the dough comes together. Knead the dough lightly until smooth. Cover with plastic wrap and let it rest in the refrigerator for 30 minutes.
3. 3.
   In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and golden brown.
4. 4.
   Add the curry powder, turmeric powder, cumin powder, and coriander powder to the pan. Stir well to combine and cook for another minute.
5. 5.
   Add the diced potatoes, carrots, minced meat or mixed vegetables, salt, and water to the pan. Stir to coat the vegetables or meat with the curry mixture. Cover the pan and let it simmer for about 10 minutes, or until the potatoes and carrots are tender. Remove from heat and let the filling cool.
6. 6.
   Preheat the vegetable oil in a deep fryer or a large pot to 180°C (350°F).
7. 7.
   Roll out the pastry dough on a lightly floured surface to a thickness of about 1/8 inch. Use a round cutter to cut out circles of about 4 inches in diameter.
8. 8.
   Place a spoonful of the curry filling onto one half of each pastry circle. Fold the other half over to enclose the filling and press the edges together to seal. Use a fork to crimp the edges for a decorative finish.
9. 9.
   Carefully place the filled Karipap into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Remove from the oil and drain on a paper towel-lined plate.
10. 10.
    Serve the Karipap hot as a snack or appetizer.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, even-sized pieces to ensure they cook evenly and become tender.
• Minced meat — If using minced meat, choose lean options such as chicken, beef, or lamb. Cook the minced meat thoroughly before adding it to the curry mixture.

Tips & Tricks

• For a spicier filling, add chopped chili peppers or a dash of chili powder to the curry mixture.
• If you prefer a milder flavor, reduce the amount of curry powder used in the filling.
• To save time, you can use store-bought puff pastry instead of making the pastry from scratch.
• Serve the Karipap with a side of sweet chili sauce or tomato ketchup for dipping.
• Leftover Karipap can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for a few minutes to regain crispiness.

Serving advice

Serve the Karipap as a snack or appetizer at parties, gatherings, or as a delicious tea-time treat. They are best enjoyed when freshly fried and still warm.

Presentation advice

Arrange the golden Karipap on a platter or serving tray, garnished with fresh cilantro leaves or sliced red chili for an extra pop of color. Serve alongside a small bowl of sweet chili sauce or tomato ketchup for dipping.