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.

Share: