Did you know? The curry puff owes its inception from not just one, but three pastries, namely the British Cornish pasty and the Portuguese empanada for its skin and the Indian samosa for its spicy curried potato filling.

While the original version, the epok-epok with thin crunchy skin and potato, sardine or taugeh filling, was made popular Malay ladies during and post-war, the Chinese soon adapted the popular snack by changing the pastry to one much like shortcrust pastries and adapting a curried potato pastry recipe from an Indian vendor.