This healthier spicy chicken pie is the weeknight comfort food upgrade you didn't know you needed

Craving puff pastry but want to keep it healthy? Here is a spin on filo pastry with a spicy kick, which can be filled with your choice of vegetables

60 min
hard
Karipap pie curry puff pastry served in a bowl
By Ranie Saidi
2 minutes ago
LEAVE A COMMENT
Share this:

Curry puffs, or karipap, are an everyday street snack filled with curried potatoes and sometimes sardines, chicken or other meat. They were one of my favourite treats growing up, but making them at home can be quite the task. 

I have huge respect for those who still make them by hand. Instead, I created this version – a karipap pie made with the same comforting vegetable and potato filling, covered in crisp filo pastry. It's simpler and quicker yet still brings back that nostalgic flavour I grew up with, requiring half the time and effort.

The Malay Cook traces Ranie Saidi's journey from Kuala Lumpur to London, through poignant anecdotes and his grandmother's recipes. Ranie's recipes highlight everyday ingredients you can source locally, with a handy Malay Palate Flavour Table offering swaps and guidance. From slow-simmering stews to quick stir-fries, this book embraces tradition in the modern kitchen.

Ingredients

  • 60ml (2fl oz) vegetable oil
  • 20–30 fresh or dried curry leaves
  • 1 star anise
  • 2 tbsp of cumin seeds
  • 1 banana shallot, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tbsp of curry powder (mild or hot, depending on your preference)
  • 2 tbsp of paprika
  • 300g (11oz) carrots (5 to 6), cut into 1cm (1/2in) cubes
  • 500g (1lb 2oz) large white starchy potatoes (2–3), peeled and cut into 1cm (1/2in) cubes
  • 2 vegetable stock cubes
  • 1 tsp of cornflour/cornstarch
  • 300g (11oz) frozen peas
  • 4 tbsp of roughly chopped fresh coriander
  • -3 ½ tsp salt
  • 1 tbsp of ground black pepper
Pastry topping:
  • 10 filo pastry sheets
  • 100g (3 1/2oz) butter, melted
  • 1 tsp of salt
  • 2 tbsp of cumin seeds

Method

1. Preheat the oven or air fryer to 180°C/160°C fan/gas mark 4.


2. To make the filling, heat the oil in a large ovenproof casserole over a medium heat. Fry the curry leaves, star anise, cumin seeds, shallot and garlic until fragrant. Add the curry powder and paprika with 1 tablespoon water and cook for 10 minutes until the oil separates.


 3. Add the diced carrots and potatoes, crumble in the vegetable stock cubes and stir in 125ml (4½ fl oz) Cover with a lid and let the filling cook for about 10 to 15 minutes until the potatoes and carrots are fork-tender.


 4. Remove the lid, stir in the cornflour and cook for a further 5 to 10 minutes until the sauce thickens. Turn off the heat, add the frozen peas and chopped coriander, then season with salt and pepper. Stir everything to mix well and leave for 5 to 10 minutes.


5. Take the filo pastry out of the fridge just before using it. Mix the melted butter with salt. Brush both sides of one pastry sheet evenly with the butter. Roughly scrunch up the pastry and lay it over the filling, tucking the edges in. Repeat with the other pastry sheets until the entire surface of the filling is covered.


6. Sprinkle the cumin seeds over the top and bake for 20 to 25 minutes until the pastry is crisp and golden. Leave to cool for a few minutes before serving.

 

Note:

To make this recipe vegan, simply swap the butter out for vegetable oil, but do also check the packaging of the filo pastry to make sure it’s suitable for vegans.

Other Topics
More Food
See more
Read More