Karipap is a Malaysian version of empanadas which was introduced by the Portuguese in 1511.  The name empanada comes from the verb empanar, which means to wrap or coat in bread or pastry. The filling normally are chicken/beef curry with potatoes, sardines or sweet fillings such as sweet potatoes. You can purchase this karipap from any little stall by the roadsides along with other tea time snacks such as  fries banana, fried yam, keropok and all sorts of sweets kuih.

When I was little, I used to watch my mum made karipap all the time but I was not allowed to mess around with the dough, I wanted so much to learn how to crimp the edges, so I used modeling clay to practice crimping the karipap. During those days, me and my brothers loved karipap with sugar filling…yes I’m not kidding… sugar filling. I guess being a Kelantanese, you can eat anything with sugar ha ha ha.

The recipe below yield about 30 pieces and since I’m not that “rajin”, I usually double the ingredient and freeze them in the freezer.

Ingredient for the dough

  • 400 g flour
  • 2 tbsp butter
  • 40 ml oil
  • 140 ml hot water
  • 1/2 tsp salt

Ingredient for filling

  • 2 onions, peeled and diced small
  • 2 potatoes, peeled and diced small
  • 500 gm mince meat
  • 3 tbsp curry powder
  • 2 tbsp oil
  • salt and sugar to taste


Dough : Place the flour into the bowl. Heat up a butter and oil in a pan then pour into the flour. Mix well. Add salt to the hot water and pour slowly into the mixture until you get a soft dough.  The amount of water may varies depending on the flour. I used about 160 ml of hot water bacause the flour here is drier due to Kuwait’s weather and also air conditioning inside the house.

Filling : Peeled,washed and dice onion and potato. Boil potato until semi soft.  Heat large pan or skillet with oil, add in onion, fry until fragrant then add in mince meat, potato, seasoning and curry powder. Stir fry all the ingredients for about 5 – 10 minutes. Once cooked, set aside to cool down.

Karipap : Roll the dough and cut circles of 7 cm in diameter. Put in a little filling in the center of the dough, fold into half and crimp the edges to seals. Deep fry in hot oil until golden brown.


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