Baked Chicken Curry Puff with Nyonya Satay Ayam filling

I’ve shared my recipe for Nyonya Satay Ayam and decided to adapt the recipe to make filling for Baked Curry Puffs. You can check out my YouTube video for that recipe @ The pastry dough is made with my homemade pie pastry recipe which can also be used to make tarts, quiche and of course pies.

This baked chicken curry puff is a healthier choice for your curry puffs craving compared to the usual fried ones.

To make this delicious snack, please click on the image below to view my video tutorial. If you like my video, please support me by clicking on the red “Subscribe” button on my YouTube channel. 

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Baked Chicken Curry Puff with Nyonya Satay Ayam filling

Makes around 16 curry puffs

Course: Snack
Cuisine: Asian, Peranakan
Keyword: Baked Curry Puffs
Author: Shiokman Eddie
  • 4 boneless chicken breasts or legs
  • 500 g potatoes diced
  • 1 large onion diced
  • 200 g coconut milk
  • 2 kaffir lime leaves thinly sliced
  • 1 – 2 beaten eggs for egg wash
Rempah (Spice paste)
  • 25 g dried chillies
  • 250 g small onions
  • 15 g candlenuts
  • 2 stalks lemongrass
  • 60 g belacan
  • 1 tsp salt
  • 500 g plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 Tbsp sugar
  • 250 g cold unsalted butter
  • 2 whole eggs
  • 4 Tbsp ice water
  1. In a mixing bowl, add plain flour, baking powder, salt, sugar and mix thoroughly.
  2. Cut cold unsalted butter into small pieces and add to the flour mixture.
  3. Rub in the cold butter into flour until it resembles coarse breadcrumbs.
  4. Add beaten eggs to the flour/butter mixture and mix well.
  5. Add ice water a little at a time and knead gently until all the ingredients come together to form a smooth dough.
  6. Store in plastic bags and refrigerate for at least 1 hour before use.
  1. Cut and soak dried chillies in water until softened.
  2. Cut small onions, candlenuts, lemongrass and belacan into smaller pieces.
  3. Blend all the spices into a fine paste.
  4. Add salt to the paste and mix thoroughly.
  1. Cut chicken breasts/legs into small pieces and mix with the rempah thoroughly.
  2. Mix well until chicken pieces are coated and keep in the fridge.
  3. Dice onions and add to a frying pan with cooking oil.
  4. Stir fry for about a minute and add in the marinated spice chicken.
  5. Stir fry until chicken meat is partially cooked.
  6. Sprinkle thinly sliced kaffir lime leaves and mix well.
  7. Pour in the coconut milk and mix thoroughly.
  8. Dice potatoes and add to the pan, stir well.
  9. Cover the pan and simmer at low heat until liquid reduces.
  10. Add salt to taste.
  11. Remove from the frying pan and let it cool down in a separate bowl.
Final Assembly
  1. Remove pastry from the fridge and roll a portion flat
  2. Cut out a circle with a 15 cm round cutter
  3. Place about 2 tablespoonful of the filling in the centre of the pastry
  4. Fold the pastry and pinch the edge together until it is completely sealed
  5. Arrange on a baking tray and apply egg wash on the curry puffs
  6. Bake in a preheated oven at 180 C for about 20 mins or until golden brown
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