Spiral Curry Puffs with Chicken, Potato & Egg

By Sprig Originals ✓ · cooked up in Sprig

Shatteringly crisp handheld curry parcels built on the classic two-dough method: a soft water dough rolled around a rich oil dough, then sliced so every puff fries up with a visible pinwheel of flaky layers. The filling is a proper dry curry — chicken, small-diced potato and toasted curry spices cooked down until the pan is almost glossy — with a wedge of hard-boiled egg tucked inside each one. Fry them for the full spiral crunch, or bake them for a tidier snack.

Ingredients

• 3 tbsp vegetable oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 1/2 tbsp Malaysian-style meat curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 12 oz Yukon Gold potatoes, peeled and cut in 1/4-inch dice
• 8 oz ground chicken (or minced chicken thigh)
• 3/4 cup chicken stock or water
• 1 1/4 tsp kosher salt
• 1 tsp sugar
• 1/2 tsp ground white pepper
• 3 large eggs, hard-boiled and peeled
• 2 tbsp chopped cilantro (optional)

• 2 cups all-purpose flour (260 g)
• 1 tsp kosher salt
• 1 tsp sugar
• 3 tbsp vegetable oil
• 1/2 cup plus 2 tbsp warm water

• 3/4 cup all-purpose flour (95 g)
• 1/3 cup vegetable shortening or lard, softened (70 g)

• 6 cups neutral oil for frying (canola or peanut)
• Sweet chili sauce or Sriracha, for dipping

Instructions

1. Make the filling first so it can cool completely. Heat 3 tablespoons oil in a 12-inch skillet over medium heat. Add the onion and cook 5–6 minutes until soft and light golden, then stir in the garlic and ginger and cook 1 minute more.
2. Add the curry powder, turmeric and cumin and stir constantly for 45–60 seconds, until the spices smell toasted and darken slightly — add a splash of water if the pan looks dry so they don't scorch.
3. Add the ground chicken and break it up with a spoon; cook 3–4 minutes until no longer pink. Stir in the diced potato, stock, salt, sugar and white pepper. Bring to a simmer, cover, and cook 10–12 minutes, stirring twice, until the potato is tender.
4. Uncover and cook 4–6 minutes more over medium heat, stirring, until the mixture is thick and almost dry — no liquid should pool when you drag a spoon through it. Taste and adjust salt. Stir in cilantro if using, spread on a plate, and refrigerate at least 30 minutes (or overnight). Cut each hard-boiled egg into 4 wedges, then halve the wedges crosswise to get 24 small pieces.
5. Make the water dough: whisk the flour, salt and sugar in a bowl. Add the oil and warm water and mix to a shaggy dough, then knead on the counter 4–5 minutes until smooth and elastic. Cover and rest 20 minutes.
6. Make the oil dough: rub the flour and shortening together with your fingers, then knead briefly in the bowl until it forms a smooth, putty-like paste. Keep it at cool room temperature — not cold.
7. Roll the water dough on a lightly floured counter into a 10 x 14-inch rectangle. Spread the oil dough evenly over the surface with an offset spatula, leaving a 1/2-inch border along one long edge. Starting from the opposite long edge, roll the dough up tightly into a snug log and pinch the seam closed.
8. Gently stretch and even out the log to about 16 inches, then cut it crosswise into 12 equal pieces. Lay each piece cut side up and press flat with your palm — you'll see the spiral. Roll each into a 4 1/2-inch round, keeping the spiral face-up (this becomes the outside of the puff). Keep the rounds covered with plastic wrap as you work.
9. Fill and seal: place about 2 1/2 tablespoons of cold filling and 2 pieces of egg on the plain side of a round, slightly off center. Fold into a half-moon, press out any air, and pinch the edge firmly to seal. Crimp with a rope pleat by folding and pressing small sections of the edge over on themselves, or press with a fork. Repeat with the rest, setting them spiral side up on a parchment-lined tray.
10. Heat 2 inches of frying oil in a heavy pot or Dutch oven to 335°F (170°C). Fry 3–4 puffs at a time for 4–5 minutes, turning once, until deep golden and the layers have visibly separated. Keep the oil between 325°F and 345°F — too hot and the spiral won't flake open.
11. Drain on a wire rack (not paper towels) for 5 minutes. Serve warm with sweet chili sauce or Sriracha. They stay crisp for about 2 hours at room temperature.

Chef's tips

Nutrition (per serving, estimated)

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