Crusty Chicken Briyani Curry Puff

A semi-circular pastry with a crispy outer crust made of plain flour mixed with butter, filled with curried potato, meat and sometimes half a hard-boiled egg — the curry puff is a popular snack in Malaysia. Like Indian samosas with vegetable fillings or Portuguese empanada with meat filling, curry puff filling can be a mixture of both.

Curry puffs make a good tea time snack. Here’s a recipe for this mouth-watering pastry with chicken briyani filling! Start by preparing the puff pastry. On a clean surface, mix the flour with MAGGI® CukupRasa™, margarine and water and knead it into a dough. While letting the dough sit for 10 minutes, proceed to cook the filling. In a frying pan, sauté the MAGGI® Hari-Hari Favourites Briyani Rice Mix, frozen mixed vegetables, garlic, shallot, water, chicken breast and curry leaves for 5 minutes.

Next, we proceed with preparing the pastry shell. Get the dough that was set aside earlier and place it on a clean countertop, with a little flour sprinkled under and around it. Using a rolling pin, roll the pastry until it is 3 mm thick. Using a pastry cutter, cut the dough into circles, fill it with the chicken filling, and fold it in half and crimp the edges. Do the same for the rest of the dough and leave them to rest for a while. Now, it’s time to fry these puffs and give them their irresistible crispy golden brown texture! Heat the oil over medium-high heat in a large saucepan or wok and fry all the curry puffs. When it’s done, drain in a colander lined with a paper towel to absorb excess oil. Pour yourself a nice hot cup of tea and enjoy your curry puffs while it’s hot!