There are many variations of this pastry, different cultures make some variation of this curry puff. Some call it pasties, some call it empañada and so on. They have some similarities of course but I grew up eating karipap.
Well this is my first time making them from scratch because I had a major craving for my Malaysian delight. I must say it turned out not bad for a neophyte.
I used a recipe taken from Nasi Lemak Lover and modified it somewhat for my ineptness. I am quite bad at rolling out dough so the original recipe didn’t allow me to make the so called 30 pieces the recipe stated. I was also out of rice flour. Anyways here goes my modified version.
Karipap (Curry Puff) 30 Pieces
- 200 g All-purpose flour
- 100g Tapioca flour
- 50g Salted butter (from fridge)
- 110g Ice cold water
- 450g potato, peeled and diced (2 medium potatoes)
- 1/2 Large onion, diced
- 200g chicken breast (cut into tiny pieces and marinated with curry powder ~1/2tbsp)
- 1/2 tbsp red chili powder
- 1 tbsp chicken curry powder (Available at Asian markets)
- 3 tbsp vegetable oil
- 3 sprigs curry leaves (its okay to omit if you can’t find these)
- 1 cup water (+/-)
- 1 tsp brown sugar
- Salt to taste ~1-1 1/2 tsp
- 1 tsp chicken stock powder
- 1 tsp fish sauce
- Saute the onion and curry leaves in hot oil till it becomes translucent and add in the potato
- Cook the potato till the colour has changed slightly then add in the chicken. Stir fry it for a couple minutes then add in the curry powder, chili powder. Add in water and bring it to a boil. (alternatively you can par boil your potatoes and add less water)
- Add salt, sugar, chicken stock powder and fish sauce to taste. Turn the heat down and cook till potatoes are done and you have a paste like consistency. Let cool to room temperature before using.
- In a large bowl add your flours together and mix them well. Add butter and rub in till crumble like texture (like pie dough) then add oil and keep mixing till well mixed.
- Pour ice cold water it by bit and mix with a wooden spoon (or hand). Then lightly knead till you get a soft dough (do not over work). Cover and let it rest for 15-20 minutes.
- To assemble shape dough in small balls ~13-15g and roll out small circles to 3.5-4 inch widths, spoon filling in wrap and pinch the edges and then deep fry them in oil ( the best) or bake them at 350F for about 25 minutes.