These baked beef and sweet potato curry puffs are a healthier version of the famous Malaysian curry puff (karipap). With this dough recipe the curry puff stays crispy even when they are already cold. Filled with sweet potato and minced beef with a touch of curry and much more!
Watch how to make these baked curry puffs in the video below:
Baked Beef and Sweet Potato Curry Puff
- 1/2 red onion , chopped
- 2 tbsp dry shrimps* , soaked for 10 minutes & drained
- 5 anchovies fillets , chopped
- 5 garlic cloves , chopped
- 5.3 oz minced beef (150 gr)
- 2 tsp cayenne pepper powder
- 2 tbsp curry powder
- 1/2 tsp garam masala
- 1 tsp turmeric powder
- 1 1/2 cup water (375 ml)
- 1 lb sweet potato (450 gr), cut into small cubes
- 1 1/2 tsp salt , adjust accordingly
- 1 tsp sugar
- 1/2 cup chopped parsley
- 3 cup 1 tbsp all purpose flour (400 gr)
- 1/2 tsp salt
- 3 tbsp unsalted butter (45 gr), room temperature
- 1/2 cup Sunflower oil (125 ml), hot
- 1/2 cup iced cold water (125 ml)
- In a chopper, add in red onion, soaked and drained dry shrimps, anchovies fillets and garlic cloves. Blend them into a fine paste and set aside.
- Heat some oil in a pan on medium heat. Add in the paste and cook for a few minutes until it turns golden brown. Add in minced beef and cook until t's fully cooked, breaking it into small pieces as you go.
- Add in cayenne pepper powder, turmeric powder, garam masala powder and curry powder. Mix everything and cook for 1 minute until the powdery taste is gone. Then add in water and stir to mix everything. Add in sweet potato, salt and sugar and cook until the sweet potato is tender and the liquid is fully absorbed. Sprinkle parsley on top and set aside to cool completely before using.
- In a bowl, add in flour, salt and butter. Massage the butter into the flour using your fingertips. Then very carefully add in the hot oil (heat the oil for a few minutes on the stove beforehand) while mixing it into the flour mixture with a wooden spoon. Mix everything good until the mixture becomes crumbly.
- Then pour in the ice cold water while you mix it into the flour mixture. Continue mixing until the dough comes together. Place the dough on a working surface and lightly knead it for 1-2 minutes just to really mix everything good. Then form it into a ball, cover it with a cling film to prevent it getting dry and leave it to rest for 1 hour.
- Take a piece of the dough, slightly bigger than 1 inch and form it into a ball, more or less. Flatten it. Then roll it into a circle slightly bigger than your palm.
- Place it inside of a curry puff mould, or you can also do this without it. I just like to use the mould so that the curry puffs are all the same size. Then place 1 heap tsp pf our previously cooled filling. Press close the mould and discard any excess dough. Take the curry puff out from the mould.
- Press the seams together and climp it all around. I like to do this step because if not, the seams tend to open up while baking. Place on a baking tray with a baking sheet. Do the same to the rest of the dough.
- Bake in a preheated oven at 400ºF (200ºC) for 15-20 minutes or until golden brown. You can also deep fry them if you want. With this recipe, the curry puff will still be crispy even when they are cold. Enjoy!