What do you do when people are hungry and are asking for a savoury snack that goes with a cup of tea? Well, more than 50 years ago, in Singapore, one answer was make pastry pouches filled with curried potatoes, and deep fry them until they were golden brown.

True to form in Singapore, many versions of the humble Curry Puff have evolved. The Malay version (Epok-epok) is smaller, and usually filled with curried potato, or canned sardines. The Chinese version is larger, and usually contains potato and chicken curry, with some versions, including half a boiled egg.

Some say the Curry Puff was inspired by the Indian samosa, others say it was inspired by English Cornish pastries.

Whatever inspired their creation, they are unequivocally Singaporean!