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5 from 1 vote

Baked Curry Puffs - 咖喱角

A delicious Malaysian snack that are filled with spicy potato filling and wrapped in a flaky puff pastry. This baked version is easy and perfect for potluck.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Appetizer, Dessert, Snack
Cuisine: Asian, malay
Keyword: Puffpastry, Snacks
Servings: 4
Author: woonheng


  • 1 pack [1.1lbs or 490g] vegan puff pastry of your choice
  • 1 medium-sized potato (about 500g) cubed and soak in water to remove starch, drain well
  • 1 medium onion or 2 shallots diced
  • 4 cloves garlic finely minced
  • 1 small carrot diced into small cubes
  • cup frozen peas
  • 2 tablespoons curry powder
  • 1 tablespoon sambal
  • 2 teaspoons coconut sugar adjust accordingly
  • 2 cups veggie stock
  • a few pandan leaves tie to a knot (optional)
  • oil for cooking
  • salt to taste

Vegan 'Egg' wash

  • 1 tablespoon unsweetened plant-based milk
  • tablespoon maple syrup


  • Prepare the potato by removing the skin, then cut into small cubes.
  • To make the filling, heat a non-stick pan with 3 teaspoons of oil. Then, sauté onion until translucent and add in carrot, garlic, and sauté for about 30 seconds.
  • Then, add the curry powder and potatoes, give it a quick stir to combine all the ingredients.
  • Add the sambal paste and enough water or veggie broth to cover all the potatoes, about 2 cups along with a knotted pandan leaves, if using.
  • Bring the mixture to a rolling boil, add in the sugar (if using) then let it simmer until potatoes are fork-tender.
  • Turn off the heat, then remove pandan leaves, stir in frozen peas, and season as preferred. Let the mixture cool down. The mixture will turn starchy like a paste once cooled down.
  • Preheat oven to 425°F or 220°C (some brands have a different baking time, please adjust accordingly)
  • Thaw puff pastry according to package's instructions. Mine came with 2 sheets of 9X9. I cut each sheet to 9 pieces and roll to a square.
  • Place 1-2 tablespoons of potato mixture and pleat to seal into your desired shapes.
  • Brush each puff pastry with vegan 'egg' wash and bake until golden brown. It took me about 20-25 minutes. (Cooking time and oven temperature varies).
  • Serve warm with a cup of 'teh tarik' - pull 'milk' tea.



  • This recipe is updated on August 28, 2020. My original recipe made 12 big curry puffs and called for cumin seed which was listed as optional.
  • For a less sweet 'egg' wash, please use melted vegan butter as my original recipe called for it.
  • If using frozen carrot, add them in along with the peas once you removed the pandan leaf.