Here’s a recipe to make Old Chang Kee-style curry puff
Old Chang Kee curry puffs are a delicious and iconic Singaporean snack. They are made with a flaky, buttery pastry that is filled with a strong curry mixture of potatoes, chicken, and hard-boiled egg.
The taste of an Old Chang Kee curry puff is a symphony of flavours. The pastry is slightly sweet and buttery, with a hint of saltiness. The curry filling is savoury and slightly spicy, with a complex blend of spices that will tantalise your taste buds. The hard-boiled egg adds a bit of richness and creaminess to the filling.
The texture of an Old Chang Kee curry puff is also a delight. The pastry is flaky and crispy on the outside, and soft and chewy on the inside. The curry filling is moist and flavourful, with a slightly chunky texture from the potatoes and chicken.
When you take a bite of an Old Chang Kee curry puff, you will be enveloped in a cloud of deliciousness. The flavours and textures will dance on your tongue, and you will be transported to Asia (if you are not here alreay).
Here are some additional details about the taste and texture of an Old Chang Kee curry puff:
- The pastry is made with all-purpose flour, lard, and water. It is flaky and buttery, with a slightly sweet flavour.
- The curry filling is made with potatoes, chicken, hard-boiled egg, turmeric powder, coriander powder, cumin powder, chili powder, salt, and pepper. It is savoury and slightly spicy, with a complex blend of spices.
- The hard-boiled egg adds a bit of richness and creaminess to the filling.
- The curry puff is best eaten hot, so that the pastry is still flaky and the filling is still warm.
This recipe serves 12 pieces
Ingredients for the filling:
- 3 tbsp Oil
- 1 Yellow Onion
- 2 tsp Curry Powder
- 1-2 tbsp Instant Curry Paste
- 1 tsp Sugar
- 1 Chicken Breast, finely diced
- 3 large Potatoes, finely diced
Ingredients for the pastry:
- 250 grams Plain Flour
- 20 grams Shortening
- 50 grams Butter
- 110 ml Water (add more if the dough is too dry)
- 1/4 tsp Salt
- Curry Filling: Heat up oil in a fry pan on medium heat and fry the onion and potatoes for about 4 minutes, until onions are soft and potatoes are par-cooked.
- Add the chicken and continue to fry for another 2-3 minutes. Add the curry powder, curry paste, sugar, salt, and pepper. Further cook the mix until potatoes and chicken are thoroughly cooked.
- Set aside and cool down the filling until cold.
- Pastry: In a large mixing bowl, combine the flour, butter, shortening, and salt, and rub together until a consistent ‘sandy’ mixture.
- Add water a little at a time and knead well. The dough should be a little sticky. Let it rest for about 10 – 30 mins.
- Divide the dough into even amounts and roll it into a circle. Place some cold filling in the middle, fold the pastry over, and crimp the edges.
- Deep fry at 190 Degrees Celsius (or 374 Fahrenheit) until golden brown.
As per Old Chang Kee’s tradition, their curry puffs include chunks of chicken, curried potatoes, and slices of boiled egg, prepared with a perfect combination of herbs and spices. If you want to make it more like Old Chang Kee’s, you may add slices of boiled egg to the curry filling before folding the pastry.
Please note that homemade curry puffs will taste different compared to the ones from Old Chang Kee as their specific recipe is a well-guarded secret. However, this should give you a good approximation of the flavour and texture of the beloved snack.