Epok-Epok (Curry Puff)
Discover the savory delights of epok-epok (curry puff) - a beloved snack in Singapore and Malaysia that will tantalize your taste buds! These half-moon-shaped pastries are packed with a delicious curry-potato filling, and over time, the recipe has evolved to include tantalizing options such as sweet potatoes, meat, bean sprouts, and tofu for vegetarians.
Did you know that epok-epok is related to the famous Portuguese empanadas? In fact, the similar Curry Puff was created in Singapore to satisfy British palates with a fondness for Cornish pasties and Indian flavors.
If you're looking to whip up a batch of epok-epok, you're in luck! Today, we're sharing a recipe featuring a zesty blend of beef and potatoes. You'll love the spicy curry flavor with just the right amount of kick. And if you're a fan of empanadas, you'll definitely want to try this mouth-watering snack.
So why not get creative in the kitchen and try your hand at making epok-epok? We can't wait to hear about your experience and how you like this delicious treat. Happy cooking!
- 1 lb Ground beef (Try to get 80/20 percent fat ratio)
- 1 Carrot (dice)
- 4 Golden potatoes (dice)
- 2 Red onions (chopped)
- 4 tbsp Curry Powder (The curry powder I used is Babas meat curry, a Malaysian brand which I bought on Amazon)
- 1 cube Beef stock
- Salt (to taste)
- 2 cup Water
- 500 g All purpose flour
- 2 tbsp Vegetables Oil
- 2 tbsp Butter
- 1 tbsp Ghee (Clarified butter)
- 1 tsp Salt
- 240 ml Water (hot)
- Cooking oil to fry the curry puff.
Start by cutting all the vegetables as stated in the ingredients list above.
Heat the pan medium-high, and add the ground beef to brown. After about 5 mins, add minced ginger and minced garlic. Continue to mix and add in curry powder, followed by carrot, potatoes, water, beef stock, and salt to taste. Mix everything well and leave to simmer for 15 to 20 mins.
Once the liquid has reduced, add in the onions, and continue to cook till the onions softened about 5 more mins.
Transfer to a bowl to cool off.
Next, we prepare the dough by putting together the oil, butter, and ghee to heat them till they melt.
Heat water in a microwave for 2 mins.
In a big bowl, add flour and salt and mix them well.
Use a wooden spatula add the melted butter into the flour and mix thoroughly until it turns into a breadcrumbs texture.
Add the hot water gradually and mix. Continue to add water and when it’s not hot to the touch, use your hand to knead the dough.
Knead for 10 to 15 mins until the dough is not sticky and cleans the bowl.
Cover with a plastic wrap and leave to rest for 10.
After resting, knead for another 2 to 3 mins. Divide dough into the small portion, the size of a golf ball. Round it off with the palm of your hands and place it in a tray. Once done, cover with plastic to avoid drying.
Take one dough and roll it to form a thin disc.
Fill it with 1 to 2 tablespoons of the fillings.
Watch the video to see how to fold and seal the curry puff.
Head oil to 350F. If you don’t have a thermometer, you can test if the oil is ready by dipping a wooden stick or wooden chopstick and when you see bubbles rising, the oil is hot enough to start frying.
Put a small batch at a time when frying at medium heat.
Gently flip the puff to have an even color. Fry till golden brown about 5 to 6 mins.
- By resting the dough, it will be easier to divide the dough and form a ball. The texture of dough after resting will be softer.
- To seal the puff, use your thumb and index finger. Use the side of your thumb to guide the folding and pinch. Repeat the motion.
- If you need to store it in the fridge, you can bake the puff at 350F for 10 mins. This will allow the puff to rise a little which will keep its shape when storing. You can fry straight without thawing.
- If you have extra filling