Malaysian Baked Curry Puffs


  • 200 gm butter
  • 250 gm plain flour
  • 110 gm plain yoghurt
  • 1 tsp sugar
  • 1 egg yolk
  • A pinch of salt

  • As for fried Curry Puffs


Dough Preparation.
  1. Start with making your pastry in advance, then put it in the fridge to chill. This can be prepared a day ahead if preferred
  2. Put  the butter, plain flour, sugar, egg yolk and pinch of salt into the mixing bowl  and mix to a crumble.
  3. Add in yoghurt and mix to a dough.
  4. Dough will be very soft so need to keep it refrigerated for at least 30 mins.

The filling can be the same as for a Fried Curry Puff

Assembling and Baking the Puffs
  1. Take out the pastry from the fridge, and roll  into about 30gm size balls. Ideally on a marble table, roll out the pastry into a flat round sheet, taking care that it is not too thin. You can create circles of about 10.5 cm diameter.
  2. Add  the fillings and crimp the pastry edges with a fork.
  3. Before baking in the oven, brush with egg wash (lightly beaten egg plus 2 tsp water). Place them on a baking tray sprinkled lightly with flour. Bake in 170 deg C (preheat oven), rotate the tray if you have hot spots.
  4. Halfway through, take them out and brush a second or third coat of egg wash.
  5. Bake till the puffs are golden brown in colour. This may take 40 minutes or so.