I made Thai curry puffs for @mrshrbrmstr for Valentine’s Day (paired with Thai crispy duck red curry) and was asked to post the recipe. There are two versions, one with lard pie dough (#3, #4 & I are dairy sensitive) and one with puff pastry. Pie dough and puff pastry recipes are not part of this since everyone has their own opinion as to how to make them. You won’t be judged if you go to the store and grab pre-made pie dough sheets and puff pastry sheets :-)
NOTE: These are baked. I’m pretty sure traditional karipap is deep-fried.
- 3 large shallots or one large Spanish onion (small diced); I think shallots add a sweeter flavor
- 2 large Maine Caribou Russet baking potatoes (you can use other baking potatoes, I live in Maine and am biased)
- 2-4 Tbsp of peanut oil or safflower oil (2-3 if using a non-stick pan). If you can tolerate dairy, use ghee for a richer flavor
- 1 Tbsp of your favorite blend of spices for a mild curry powder (you can use a fresh, store-bought curry powder mix or grab a sample of Gryffon Ridge curry powder (another fine Maine product)
- 1 Tbsp minced ginger (not powder)
- ½ Tbsp turmeric
- ½ Tbsp white pepper
- ½ paprika (not 100% necessary)
- ½ tsp chili powder (not 100% necessary)
- 1-2 Tbsp dark agave syrup
- ½-1 Tbsp fish sauce
- 2 pinches of coarse Kosher salt (add more fish sauce instead, if desired)
Ranges in quantity are so you can temper the recipe to your own taste (and to accommodate the particular ingredients you are using). Use the min if uncertain and adjust the next time you make them.
Clean the potatoes, poke a few holes in them (to avoid a potato bomb explosion) and microwave them for ~10m. You know your microwave and we’re looking for a “just starting to get soft but still firm” texture.
Let them cool while you work on the onions.
Heat the oil in a deep-ish skillet (medium heat) and add the shallots/onions & ginger. Fry until soft but not caramelized then add the spices (not the salt, agave, fish sauce yet). Turn heat to low and let the cool for 5 min. While you’re waiting…
Peel and dice the potatoes (half-inch dice). If you mush some, no worries. Add them all in a bit (mushed and dice).
Turn the heat back to medium and add the fish sauce and agave syrup and salt. Mix thoroughly.
Add the potatoes. Mix to coat completely and absorb all the oil/liquid. If it stops absorbing and there’s still liquid, cook another potato and add small amounts of it until it’s absorbed. You need the filling to not have excess liquid. Once mixed and “dry”, turn off heat and remove from the burner to let cool.
Egg wash for the aripap
- 2 large eggs
- 1 Tbsp almond milk (you can use real milk if not dairy sensitive)
Whisk those together and keep handy.
Make the puffs
This is the same process for pie dough or puff pastry dough. If either dough starts to get “warm” or sticky, wrap it and put it back in the fridge for a bit.
Put parchment paper on a baking tray. Oven at 400°F (convection on if you have it)
Use a biscuit or cookie cutter (I used some heart shaped and circular as you can see in the picture), cut out shapes (using one “batch” of dough at a time) noting that you need to shapes to make one puff (i.e. you are cutting out halves of a whole).
Take one cutout and put egg wash on the outer edge (this will help form a seam). Put a small amount of the potato filling in the center (prbly 1 tsp or less depending on the size. The hearts took a bit more as they were larger). Put a non-egg-washed cutout half and cover this one. Pinch the edges to stretch and seal the dough. Curl the edges to make a pretty “wavy” pattern. Place on baking sheet.
Lather, rinse repeat.
Brush with egg wash, including the seams if you can.
Bake for ~25m or until firm & golden brown.
Serve with Thai chili sauce if you want a sweet kick with it or make a quick cucumber pickle dip (mirin, rice wine, small diced cucumber, small diced shallots, salt) while the puffs are cooking.