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.