{"id":15632,"date":"2018-05-11T10:08:14","date_gmt":"2018-05-11T08:08:14","guid":{"rendered":"https:\/\/bake-street.com\/?p=15632"},"modified":"2026-04-08T12:29:07","modified_gmt":"2026-04-08T10:29:07","slug":"karipap-pusing-spiral-curry-puff","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/karipap-pusing-spiral-curry-puff\/","title":{"rendered":"Karipap Pusing – Spiral Curry Puff"},"content":{"rendered":"

Today’s recipe I’ve wanted to make for a long time, but for one reason or another, I was always putting it off. A few days ago, a\u00a0Youtube<\/a> subscriber suggested the idea of making a video with this recipe. And, at that moment, I realized that the time had come to make it. Thank you so much Puremsoul M<\/em>! Today I share with you a delicacy of Southeast Asian gastronomy, Karipap Pusing or spiral curry puff<\/strong>.<\/p>\n

When we see them, they may look like simple pasties. On the one hand they are, but on the other they have nothing to do with it. Starting from the delicate and careful process to prepare the dough to the filling, so tasty and aromatic, that you can not stop eating them.<\/p>\n

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\"Karipap <\/picture><\/div>\n
Karipap Pusing origin.<\/h5>\n

This elaboration is a traditional snack from Brunei, Malaysia (Karipap, epok-epok), Indonesia, Singapore (\u5496\u54e9\u89d2,\u5496\u54e9\u997a), Thailand (\u0e01\u0e30\u0e2b\u0e23\u0e35\u0e48\u0e1b\u0e31\u0e4a\u0e1a) and India. It is a thin dough made with several layers simulating a puff pastry, which is then fried or baked, filled with a mixture of ingredients that varies depending on the place where it is made. But among them, curry is never missing. Its main ingredients are potato, curry and chicken, although we can find them made with many more ingredients such as sardines, egg and even yams.<\/p>\n

It is believed that these small cakes have their origins in\u00a0Cornish pasty,<\/em><\/strong><\/a>\u00a0this variety is particularly associated with Cornwall, UK. They are pasties made with salty fillings, usually vegetables and meat (the most popular is beef, potatoes, onion and swede), arranged on a dough that folds and closes, sealing it into a curl.<\/p>\n

Its appearance also reminds us of the traditional pasties typical of Spanish and Portuguese gastronomy.<\/p>\n

\"Karipap <\/picture><\/div>\n
Tradition.<\/h5>\n

These salty curry cakes are very popular in Indian bakeries. In Malaysia<\/strong> you can find another version called epok-epok<\/em> and they differ from karipap<\/em> because the latter have layers that simulate a puff pastry dough.<\/p>\n

They are usually filled with a potato paste and curry with half a boiled egg, canned sardines or even a vegan version that is not spicy and is made with radish, tofu, potato and carrot. They can be served with a sweet chili sauce. Their demand is so high that even some manufacturers have carried out frozen versions.<\/p>\n

In Indonesia<\/strong> they are made with a very thin dough and a meat filling, usually chicken, mixed with vegetables, rice noodles and sometimes eggs. It is very common to find them in traditional markets. There is a similar version called panada<\/em> that replaces the thin layer of dough with bread dough and is usually filled with cakalang<\/em> (tuna).<\/p>\n

In Singapore<\/strong> it is very common to sell these curry cakes. The most common is made with a slightly thicker, flacky dough filled with a mixture of Chinese and Indian style.<\/p>\n

In Thailand<\/strong> this cake is usually made only with chicken, potato, onion and curry. It is said to be adapted from the Portuguese cake and arrived in Thailand from the hand of the Portuguese\/Japanese\/Bengali lady Maria Guyomar de Pinha<\/em>, in the Ayutthaya period during the reign of King Narai. They are usually served in meetings with coffee or tea.<\/p>\n