Curry puffs are a common site in street stalls, with large pans of oil bubbling away giving aromas of fragrant spices.They are not a traditional Thai snack and possibly derive from indian and malaysian versions. The original recipe calls for 2 layers of pastry which is quite complex and labour intensive to make, what’s more I always find that curry puffs tend to have a rather tough pastry covering. Therefore, this recipe makes use of good quality all butter puff pastry and can simply be baked instead of deep fried. —siamesecooking
Add all the spices to a pestle and mortar and grind down to a fine powder, set aside.
Heat oil in a wok until hot, add garlic, fry until fragrant, followed by the chicken, the spice mix, onions and potatoes. Season with oyster sauce and soy sauce. Moisten with coconut cream, set aside to cool.
Cut disks in the puff pastry and fill with the cooled filling, fold in half and crimp the edge to seal. Arrange on a baking tray lined with greaseproof paper and brush with egg wash. Try not to overfill as they can burst while in the oven.
Bake at 180 degrees Celsius for approximately 15 minutes or until the curry puffs are golden brown.