Chicken Curry Puffs (A Dim Sum Favorite) Recipe

I made Puff Pastry Curry Puffs that come out impossibly flaky with a punchy curry chicken filling you won’t believe until you see it, so keep scrolling.

I can’t stop thinking about Curry Puffs from the dim sum cart. I love how the buttery layers of Puff Pastry Curry Puffs snap when you bite, and the curry smell hits you first.

I’m obsessed with the contrast between flakey pastry and juicy chicken, especially when I use boneless skinless chicken thighs for that tender bite. They make any lazy brunch feel like an excuse to eat more pastry.

But don’t get me wrong, it’s not fancy. It’s loud, messy, and greedy.

I want one right now, hot and steamy, filling my hands with spice and crumbs and chaos.

Ingredients

• Puff pastry: Flaky shell that’s buttery and crunchy, makes these feel special and cozy.
• Chicken thighs: Juicy, tender protein that stays moist and gives real bite to the filling.
• Potato: Basically creamy starch that soaks up curry and adds comforting heft.
• Onion: Sweet background flavor, adds moisture and browning as it caramelizes a bit.
• Garlic: Warm, punchy aromatics that make the curry smell like home.
• Vegetable oil: Helps everything brown without fuss, neutral and reliable.
• Curry powder: The main spice kick, it’s fragrant and bold — adjust as you like.
• Turmeric: Earthy color and subtle warm flavor, makes the filling look golden.
• Cumin: Warm, nutty undertone that rounds out the curry taste.
• Frozen peas: Pops of green and sweetness, they keep the filling lively.
• Chicken stock or water: Adds moisture and a bit of savory depth.
• Cornstarch slurry: Basically optional thickener so the filling isn’t runny.
• Soy sauce: Salty umami boost that ties the spices and meat together.
• Sugar: Just a touch to balance acidity and spice.
• Salt: Brings out all the flavors, don’t skip, but taste as you go.
• Black pepper: Light heat and bite, simple finishing spice.
• Egg wash: Gives the pastry that shiny, golden bakery finish you want.
• Cilantro or scallions: Plus fresh green brightness on top, makes them look inviting.

Ingredient Quantities

• 1 package (about 17.3 oz / 500 g) frozen puff pastry, thawed
• 1 lb (450 g) boneless skinless chicken thighs, finely diced
• 1 medium potato (about 200 g), peeled and small diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 to 1 1/2 tbsp curry powder (adjust to taste)
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 cup frozen peas
• 1/4 cup (60 ml) low sodium chicken stock or water
• 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1 large egg, beaten for egg wash
• Fresh cilantro or chopped scallions for garnish, optional

How to Make this

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; keep puff pastry thawed but cold on the counter so it’s easier to handle.

2. Heat 1 tbsp vegetable oil in a skillet over medium heat, add the finely chopped onion and cook until soft and translucent, about 3 to 4 minutes, then add minced garlic and cook 30 seconds more.

3. Add the finely diced chicken thighs to the pan, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook until the pieces lose their raw color, about 4 to 5 minutes.

4. Stir in the small diced potato, 1 to 1 1/2 tbsp curry powder (start with 1 and add later if you want more), 1 tsp ground turmeric and 1/2 tsp ground cumin; toss to coat and cook another 2 minutes so spices bloom.

5. Pour in 1/4 cup chicken stock or water, bring to a simmer, cover and cook 6 to 8 minutes until the potato is tender and liquid is mostly absorbed; add 1/2 cup frozen peas in the last minute just to heat through.

6. If the filling seems too loose, stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and simmer 30 to 60 seconds until slightly thickened. Then add 1 tbsp soy sauce, 1 tsp sugar and taste for seasoning, adjusting salt or curry powder as needed. Turn off heat and let filling cool a bit.

7. On a lightly floured surface, roll out the thawed puff pastry to smooth seams and cut into squares about 4 to 5 inches (10 to 12 cm). Spoon about 1 to 2 tablespoons of filling onto each square, leaving edges clear.

8. Brush one edge of the pastry with beaten egg, fold to form a triangle or rectangle, press edges to seal and crimp with a fork. Place puffs on the prepared baking sheet and brush tops with more egg wash for golden shine.

9. Bake at 400°F (200°C) for 18 to 22 minutes until puffed and deep golden brown. Let cool 5 minutes before serving so filling sets a bit.

10. Serve warm, garnished with chopped cilantro or scallions if you like. Tip: make filling ahead and refrigerate to speed assembly, and freeze unbaked puffs on a tray then store in a bag for a quick bake-anytime snack.

Equipment Needed

1. Rimmed baking sheet lined with parchment paper (for baking the puffs)
2. Large skillet or sauté pan (to cook the chicken, potato and spices)
3. Rolling pin (to smooth and slightly roll out the thawed puff pastry)
4. Sharp chef’s knife and cutting board (for dicing chicken, potato and chopping onion)
5. Mixing bowl (to hold egg wash and to mix small things like the cornstarch slurry)
6. Small bowl and fork (beat the egg and use the fork to crimp pastry edges)
7. Heatproof spatula or wooden spoon (for stirring the filling while it cooks)
8. Measuring spoons and a 1/4 cup measure (for spices, stock and other small amounts)
9. Wire cooling rack (let puffs rest a few minutes so the filling sets up)

That’s everything you’ll need to make these chicken curry puff pastries.

FAQ

Chicken Curry Puffs (A Dim Sum Favorite) Recipe Substitutions and Variations

• Puff pastry: use ready-made pie dough or phyllo sheets (stack 3 sheets, brush each with butter) if you cant find puff pastry; or grab frozen crescent roll dough for a quicker, sweeter edge.
• Chicken thighs: swap for boneless chicken breast (same chop size, cook a bit less) or use ground chicken or turkey for an easier, faster filling.
• Potato: replace with sweet potato or yam for a sweeter note, or use diced carrots or parsnip for similar texture and quicker cook time.
• Soy sauce: use tamari for gluten-free cooking, or coconut aminos for a milder, slightly sweeter flavor; if neither, a pinch of salt plus a splash of fish sauce works in a pinch.

Pro Tips

1) Cool the filling before you fill the pastry. If it is still hot you’ll steam the puff pastry and it will lose lift, so let it sit maybe 10 minutes or put it in the fridge for quicker cooling.

2) Don’t overfill the squares. Use about 1 tablespoon for a 4 inch square, any more and the seams won’t seal, plus juice can leak and make a soggy bottom. Press edges firmly and crimp with a fork so they stay closed.

3) Bloom the spices in the pan. When you add curry powder and turmeric, cook them with the chicken and onion for a minute so the flavors open up. It makes a big difference, trust me.

4) Freeze before baking for make-ahead convenience. Arrange puffs on a tray, freeze solid, then store in a bag. Bake from frozen, add a few extra minutes to the time, and you’ll get freshly baked puffs anytime.