This Delectable Thai Curry Puffs (Guri Pak) recipe is a new way to enjoy Thai cuisine. If you love Thai food, you are probably familiar with this snack. It’s a simple yet savoury dish that you will love.
When I go to Thailand, it’s a quick snack I always look for. So I’m glad this time, I can have it anytime I want without having to go to Thailand. This recipe is an absolute delight! The preparation is not that tedious, but you’ll get a very delicious result. Check out the very easy recipe you’ll love to try at home.
Delectable Thai Curry Puffs (Guri Pak)
Print RecipeIngredients
- Filling Ingredients
- 1 clove of garlic, chopped
- 4 tablespoons of vegetable oil
- 1 onion, sliced
- 1 tablespoon of chopped coriander root
- 1 tablespoon of ground turmeric
- 300 grams of lean pork, minced
- 1 tablespoon of sugar
- 2 teaspoons of salt
- 1 teaspoon of pepper, white or black
- 200 grams of cooked mashed potato
- 2 tablespoons of chopped shallots (spring onions)
- Puffs Ingredients
- 750 grams of prepared puff pastry, slightly thawed
- 400 ml of vegetable oil for deep-frying
Instructions
- In a wok or fry pan, stir-fry garlic in oil until golden. Add onion, coriander root and turmeric. Stir-fry for several minutes. Add minced meat, sugar, salt and pepper. Stir-fry until meat is tender.
- Lower the heat. Add potato and mix in well. Taste to see if extra sugar or pepper is needed. Add shallots, stir briefly, and then remove from heat. Transfer to a large bowl to cool.
- Cut one sheet of puff pastry into four equal squares. Lay one square flat with a corner towards you. Place about 1 tablespoon of filling in the middle of the square. Lift the bottom corner nearest you over to meet its opposite corner, forming a triangular parcel. Seal the edges with your fingers, pinching the pastry to form a curly border or using a fork to indent a fancy edge. Put a twist in each ‘wing’ of the pastry, towards the centre, then away again. Set aside on greaseproof paper. Repeat until all the mixture is used.
- Deep-fry in vegetable oil in a saucepan or wok, frying several at a time until golden brown. Serve with sweet and Sour Cucumber Relish, and Satay Sauce.
