Malaysia:
In Malaysia, this snack can be found in many stores, especially at Indian and Malay food stalls. Another Malay version of this snack is known as epok-epok and teh-teh which is smaller than the curry puff. The curry puffs from Indian bakeries differ from epok-epok in the use of 'layered' pastry that creates a flaky crust. Other varieties of the epok epok are filled with a half boiled egg instead of chicken. Another alternative is tinned sardines.There are also vegetarian curry puffs that are in fact not spicy and made from shredded radish, tofu, potatoes and grated carrots. They are often eaten with sweet chili sauce. There is also relatively large and nice looking version of curry puff called shell curry puff sold in shopping malls of Isetan and AEON and others in Malaysia.
Manufacturers have developed a version of the curry puff that can be frozen and later reheated by the consumer. These are suitable for the export market and can be produced in volume for shipment to various regions, such as the Middle East, where there is demand. In addition, new fillings have been experimented with, including tuna and black pepper.
In Indian food stalls in Malaysia, it is quite common to find vegetarian curry puffs with potatoes, carrots and onions as fillings.
Indonesia:
In Indonesia, a curry puff is known as a pastel, although it does not necessarily contain any curry powder. Pastels are derived from the Portuguese influence in Indonesia. It refers to a pie of crust made from thin pastry, filled with meat (usually chicken) mixed with vegetables (chopped carrot and beans), rice vermicelli, and sometimes egg, then deep fried in vegetable oil. It is consumed as a snack and is commonly sold in Indonesian traditional markets.
The similar North Sulawesi version replaces the thin flour pie crust with bread, and is filled with spicy cakalang (skipjack tuna). This variation of the snack is called panada. This snack is very popular during Ramadhan.
The similar Riau Islands version of curry puff is called epok-epok.