Party Pastries – Curry Puff

Party Pastries Curry Puff Recipe

I am absolutely obsessed with curry puffs, they are the ultimate party pastry snack. I discovered them in Malaysia, they are mini Cornish pasties filled with a curry potato sauce mix that is delicious and comforting, perfect for this time of year. They would also make excellent Christmas time party snacks.

I had a go at making them whilst living in Malaysia. I actually made them for a party that we threw for some of our friends, they went down very well!

They’re actually very adaptable you could make them with other root veggies, add meat, add cut up bits of hard-boiled egg, as is the tradition, or just as the recipe below.

They would also be really good as sweet pastries. Apple and cinnamon with sultana or chocolate and peanut butter either way they would make great additions to a party table.

The pastry in this recipe is made with oil, making it vegan. You could make a traditional puff pastry or shortcrust pastry if you prefer. If you can’t be bothered to make the pastry, thats ok too, shop bought will work just fine. The filling that goes with this recipe suits a vegan pastry or any other pastry perfectly.

Feel free to adapt the recipe as you wish either by making a different filling, although the curry one is amazing, or by using a different pastry. You won’t regret making these for your next party or just for a different take on lunches.


Party Pastries – Curry Puff Recipe



  • 1 tbsp oil
  • Half a butternut squash or 250g of potatoes/sweet potatoes
  • 2 cloves of garlic minced
  • 1 large onion diced
  • 2 tbsp of curry powder
  • 1 tsp garam masala
  • 2 tbsp curry leaves
  • 1 tsp chilli powder
  • 200ml water


  • 220g plain flour
  • 120g oil/melted butter if not making vegan pastry
  • 5g salt
  • Cold water if needed

Oven 180˚c or 160˚c fan

Prep> 20mins Cook>40mins


Filling –
  1.  Peel and cube the butternut squash/potatoes into bite size pieces.
  2. Dice the onion and add the oil to a large pan.
  3. Place the pan on an medium heat and carefully cook the onions stirring when needed. Add the garlic, spices, curry leaves, season and cook through for about 5 mins.
  4. Add the water place a lid on top and allow to simmer until the veg has softened.

Pastry –

  1. Heat the oil or butter until hot and mix into the flour and salt. Stir until combined.
  2. Test it by breaking a bit off and flattening it with the palm or you hand, if it cracks add some cold water until it is smooth.
  3. split in to 30g balls and allow to cool for 30 mins.
  4. Roll or push out into discs


  1. When the filling is cooked allow to cool slightly and mash about a third of the potato to make a smooth sauce with lumps of potato in it.
  2. Take a disc of pastry and add a teaspoons worth of the filling to the middle.
  3. Press the sides together to form a semi-circle.
  4. You can either crimp the edges with a fork for ease or pinch them in the traditional style. I have posted a video of this on my Instagram IGTV


You have two choices here. You can shallow/deep fry the pastries or choose to bake them to make the healthier. I made them both ways and preferred the baked ones, but it’s personal choice.

To shallow/deep fry-

  1. If shallow frying, half fill a pan and to deep fry fill the pan with a vegetable oil.
  2. To find the right temperature, drop a small amount of pastry into the pan, if it bubbles its ready.
  3. Shallow frying will require you to turn the pasties frequently. Keep an eye on them, they can colour very quickly.
  4. Allow to cool and serve with a chutney or dip.

To oven bake

  1. Egg wash the pastries if you are not making them vegan, leave without washing if you are.
  2. Add to a tray, use greaseproof paper if you have it to stop them sticking.
  3. Place in the preheated oven for 20 mins, checking on them after 10 minutes.
  4. Allow to cool and serve with a chutney or dip.


Best served warm with a cup of tea some chutney or a dip. These will make the perfect party pastries, spicy, yummy and comforting.

party pastries - Curry Puff recipe





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