Posted by on Oct 21, 2010 in Recipe | 1 comment

Mm, curry. I love curry~! Meat and veggies all mixed together into a thick saucy broth over rice? Yes, please.

Curry can be made in all sorts of ways and eaten in several different ways as well. Over rice, as a noodle soup, with bread…the possibilities are endless, just like how you can add whatever you want to the curry itself.

As delicious as curry is, it tends to be a sit-down meal instead of something you can take on the go. Besides curry bread, I have also seen another pastry offered in the Chinese bakeries that are like curry pockets. Then there’s also the problem of what to do when you have a ton of leftover curry.

So after putting two and two together, the following recipe is my attempt at mimicking the flaky curry pockets I find at the bakery as well as my own reprieve from curry over rice, noodles, and bread on the side.

Curry Pockets

I’m sure everyone has their own favorite curry recipe, so if you find that you have leftovers then this is a great way to fancy it up.


  • frozen puff pastry
  • curry
  • 1 whole egg

Preheat your oven to 350 degrees Fahrenheit.

Roll out the thawed puff pastry to an even rectangle. Depending on how big you’d like each pocket to be, slice the pastry into smaller rectangles. I found that when I tried to put two pieces of the dough together to make one pocket, it was messy and hard to pinch together without all the curry spilling out. So, instead, I split the dough in half lengthwise and then ended up with eight rectangles that were a bit longer than they were wide.

With the dough in hand, place it lengthwise so that you can easily fold the dough over by just curling your fingers inward. The half of the dough that’s in the palm of your hand should be pushed down a bit so it forms a small groove for the curry – this prevents it from spilling everywhere.

Add a spoonful of your curry (cold curry, not hot!) to the middle, pretend you’re making ravioli or something! I found it easiest by just picking out the ingredients first and then adding a bit of the sauce on top. It leaves you with a chunkier pocket but at least you won’t have to deal with the sauce dribbling all over the place.

Bring the other half of the dough over so it covers the bottom holding the curry. Pinch the three sides closed. To make sure that the pocket doesn’t end up opening, fold the edges of the three sides and then use a fork to crimp it ¬†shut. Similar to that of when you cover and finish up a pie. Now you should have a cute little pocket!

Okay, it might look a little weird, but it’ll look way better once it’s baked. I promise. =)

Once you’ve finished preparing your batch of curry pockets, whisk an egg and brush the tops of the pockets for a nice golden finish. Pop them in the oven for around 25-30 minutes, or until the tops are a light golden brown and the pocket has puffed up nicely. Make sure to let them cool before eating.


~ AJ ~

P.S. For those of you wondering where the bread sticks in the picture came from, it was the excess pastry I had on hand when I trimmed the rectangles so that they were all the same size. Just roll them together into a string and pinching both ends, twist in opposite directions. Makes for a quick snack to munch on.

Photographs taken and provided by AnnMarie Hwang

One Comment

  1. Nov-18-2010

    give me now

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