Spiral Rendang Curry Puff

Spiral curry puffs are not your average curry puff. They not only look amazing, their flaky crispy exterior enhances the curry puff eating experience. The secret to flaky pastry is using the traditional oil and water dough method. For a detailed step-by-step breakdown of the making of the dough and shaping of the curry puff, watch the video above (I’m not sure what was more painstaking – making the pastry or the video! LOL)

For the filling, I used Batu Lesung‘s Rendang Rempah, which is my fave of their ready-to-eat pastes. But you can also use their Classic Curry paste for a more traditional taste.

After you master this curry puff, you can go on and use the same method to make my Flaky Yam Mooncakes for Mid-Autumn festival!


(Makes 16 puffs)

Water dough:

  • 250g plain flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 50g butter
  • 120 ml water

Oil dough:

  • 180g plain flour
  • 70g shortening
  • 30g butter


  • 200g chicken breast, diced
  • 200g potatoes, skinned and diced
  • 75g Batu Lesung Rendang Rempah or Classic Curry Paste
  • ½ large onion, diced
  • 2 tbsp vegetable oil
  • 3 hard-boiled eggs, divided into 6 lengthwise


  • To cook filling, boil potatoes until soft. Drain potatoes but reserve 2 tbsp of water used for boiling. Set aside.
  • Heat up vegetable oil in a skillet then stir-fry onions until soft and fragrant
  • Add in chicken breast and stir-fry until cooked.
  • Stir in boiled potatoes, Batu Lesung Classic Curry Paste and 2 tbsp of reserved boiling liquid.
  • When everything is well-coated, remove from heat and cool.
  • To make the dough, first prepare the water dough. Place flour, sugar and salt into a large bowl and mix it up. Then rub butter into the mixture using fingertips until the texture resembles breadcrumbs
  • Then add water and knead until a soft dough is formed. Set aside.
  • Next, prepare the oil dough by rubbing butter and shortening into flour and kneading until a smooth dough is formed.
  • Roll out the water dough into a circle that is large enough to wrap around the oil dough. Place oil dough in the middle and wrap water dough around it, pinching the ends to seal. Let dough rest for 15 minutes
  • Roll dough out into a large rectangle (about 14” x 10”) then starting from the shorter end, roll dough to the other end like a swiss roll to form a log. Let dough rest for 15 minutes
  • Repeat step 10.
  • Using a sharp knife, cut log into 16 equal pieces
  • Roll out each piece of dough into an oval shape, then place chicken filling and a piece of egg in the middle
  • Fold dough in half and seal the edges, then pull and pinch the edges inwards and downwards. (The key is whatever you do, just do it consistently for a uniform look!)
  • Deep-fry curry puffs in hot oil for 3-5 minutes or until golden brown
  • Remove cooked curry puffs from hot oil and drain excess oil on paper towel.
  • Enjoy hot and crispy!
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