Origins of Curry Puffs

Origins of Curry Puffs

Curry puffs (also known as karipap in and “epok epok” in Malaysia and Singapore) are traditional folded pastries made from flour and fats and filled with curried fillings. The varieties of curry puffs fillings range from chicken, lamb, beef and vegetarian. Modern flavours now include sardine, beef and chicken rendang.

These curry puffs are normally deep fried but we can also find baked or air fried versions nowadays.
Curry puffs are normally eaten for breakfast alongside other dishes, but most popular at tea time in the afternoon. They are also perfect as starters for dinner parties, or even served at family picnics.


There are various shapes of the curry puffs (triangles, rounds, semi circles and squares) but the most recognised shape is the semi circle or half moon shape. The pastries are now available in different pastry crusts. The baked version uses the puff pastry and flaky pastry. The deep fried puffs use normal water and oil dough and also flaky pastry