Spiral Curry Puffs using a Thermomix

One of the benefits of making dough in the Thermomix, for me, is its ability to handle small-ish batches and also contain the flour and other ingredients within its closed system during kneading. It means you don’t end up with your kitchen bench covered with flour, which was always a source of annoyance with my old Kenwood. This recipe will yield about 20 curry puffs, and they do need to be deep-fried at about 180°C for about 10 minutes.

Spiral Curry Puffs using a Thermomix


For the water dough –

  • 320 g plain flour
  • 160 g strong flour
  • 1 1/2 tsp salt
  • 75 g butter
  • 280 ml water
  • 30 ml lemon juice

For the butter dough –

  • 300 g plain flour
  • 200 g butter

For the curry filling –

  • 2 potatoes, quartered
  • 300 g minced beef
  • 1 onion, quartered
  • 3 cloves garlic
  • 3 Tbsp meat curry powder
  • 11/2 Tbsp chicken stock granules
  • 3 Tbsp sugar
  • 2 Tbsp cooking oil


For the water dough –

  • Place all ingredients in the mixing bowl. Knead for 3 minutes. Remove and set aside.

For the butter dough –

  • Crumble butter in a bowl. Mix with flour until it’s just barely combined. It’s important not to work this too much as you DON’T want a soft, mousse-like result.

For the curry filling –

  1. Place potatoes in mixing bowl. Process at Speed 7 / 2 seconds.
  2. Transfer into Thermoserver. Cover with boiling water and set aside for 10 minutes.
  3. Place onion and garlic in mixing bowl. Process at Speed 7 / 2 seconds.
  4. Add oil and curry powder, cook at 100°C / Speed 1 / 3 minutes.
  5. Add all other ingredients inc. strained potatoes. Cook at 100°C /15 minutes / Reverse.
  6. Remove, adjust seasoning and allow to cool before use.

Curry puffs using Thermomix

                Rode Mic

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