Karipap (Malaysian curry puffs)
Golden baked pastry pockets filled with curried chicken and potato, perfect warm from the oven or cold in a lunchbox.
- Time1 hr
- LevelMedium
- Costabout £1.07 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a frying pan over a medium heat. Fry the onion for 6 minutes until soft. Add the garlic and ginger and cook for 1 minute.
6 min - 2
Add the chicken mince and cook for 5 minutes, breaking it up, until no pink remains. Stir in the curry powder and turmeric for 1 minute.
- 3
Add the potato, water, sugar and salt. Cover and simmer for 12 minutes until the potato is tender and the mixture is thick and dry. Stir in the spring onions and cool completely.
12 min - 4
Heat the oven to 200°C (180°C fan). Line two baking trays with baking paper. Cut 12 circles, about 10 cm wide, from the pastry, re-rolling the offcuts.
- 5
Put a heaped tablespoon of filling on each circle, brush the edge with egg, fold over and press the edge with a fork. Pleat the edge if you like.
- 6
Brush the puffs with beaten egg and bake for 25 minutes until deep golden. Cool for 5 minutes before eating.
25 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.