Malaysian Curry Puffs Recipe

In a mixing bowl, combine flour and salt. Add in cubed butter and mix until mixture is crumbly.

Gradually add in cold water, mixing until dough comes together. Knead dough for a few minutes until smooth.

Cover dough with a damp cloth and let rest for 30 minutes.

In a pan, heat oil over medium heat. Sauté onions and garlic until fragrant.

Add in curry powder and turmeric powder, stirring until well combined.

Add in diced potatoes and peas. Stir and cook for 5 minutes.

Season with salt and pepper to taste. Remove from heat and let cool.

Preheat oven to 350°F.

On a floured surface, roll out dough to 1/4 inch thickness. Cut out circles using a cookie cutter or a glass.

Spoon a tablespoon of filling onto the center of each circle. Brush edges with egg yolk and fold to form a half-moon shape.

Press edges together to seal and crimp edges with a fork.

Place curry puffs onto a baking sheet lined with parchment paper and brush with remaining egg yolk.

Bake for 20-25 minutes or until golden brown.

Serve hot or warm.