Indonesian Curry Puff (Pastel / Risoles) – Savory Crispy Snack

These Indonesian Curry Puff Snacks (Pastel or Risoles) are golden, crispy fried pastries filled with a rich and aromatic curry-flavored potato and chicken mixture. Popular across Indonesia as a street food favorite, these puffs are perfect for snacks, tea-time, or party appetizers. The filling is mildly spiced with turmeric, garlic, onion, and curry powder, giving it a warm, earthy flavor.

What makes this snack special is its flaky, crunchy exterior made from a simple dough, wrapped around a soft, savory center. Whether you’re new to Indonesian cuisine or craving a taste of home, making these at home is easier than you think!

They can be enjoyed hot or at room temperature, and pair perfectly with a cup of tea or coffee. Try them with sambal or chili sauce for an extra kick!

Ingredients:

For the Filling:

• 2 medium potatoes (about 300g), peeled and diced into small cubes
• 100g cooked shredded chicken (or substitute with tofu for vegetarian)
• 1 carrot, finely diced
• 1 garlic clove, minced
• 1 shallot, minced
• 1 tsp curry powder
• ½ tsp turmeric powder
• Salt and pepper to taste
• 1 tbsp oil
• 2 tbsp water (to adjust consistency)

For the Dough (Makes about 12–15 pieces):

• 2 cups all-purpose flour
• 1 egg
• 1 tsp salt
• ¾ cup cold water
• Oil (for frying)

Instructions:

Step 1: Make the Filling

1. Heat oil in a pan over medium heat. Sauté garlic and shallots until fragrant.
2. Add potatoes, carrot, and cook for 5 minutes.
3. Stir in curry powder, turmeric, salt, and pepper. Add water and simmer until potatoes are tender and liquid is absorbed.
4. Add shredded chicken and mix well. Let it cool before using.

Step 2: Prepare the Dough

1. In a bowl, combine flour, salt, egg, and gradually add water while mixing to form a smooth, slightly sticky dough.
2. Roll out the dough thinly on a floured surface and cut into circles (about 4 inches in diameter).

Step 3: Fill and Shape

1. Place a spoonful of filling in the center of each dough circle.
2. Fold the dough over to make a half-moon shape. Wet the edges with water and press to seal tightly.
3. Optional: Crimp the edges with a fork for a more secure seal.

Step 4: Fry the Curry Puffs

1. Heat oil in a deep pan to medium-hot (around 350°F/175°C).
2. Fry the pastels in batches until golden brown and crispy, about 3–4 minutes per side.
3. Drain on paper towels.

Step 5: Serve

Serve warm or at room temperature with a dipping sauce like sambal or sweet chili sauce.

Pro Tips:

• Use dry dough to avoid soggy puffs.
• Freeze uncooked pastels on a tray and store them in a ziplock bag for future use.
• You can also bake them at 375°F (190°C) for 15–20 minutes for a healthier version.
• Add peas or raisins to the filling for extra texture and flavor.