Jul 20, 2012

Curry Puffs

Curry Puffs

Curry puff is a Malaysian, Singaporean, and Thai snack. It is a small pie consisting of specialised curry with chicken and potatoes in a deep-fried or baked pastry shell, and it looks like the Portuguese stuffed bread called Empanada. The curry is quite thick to prevent it from oozing out of the snack. Recipe from Taste.Com. Au.

Preparation Time: 60 minutes

Cooking Time: 25 minutes

Makes: 20


For the filling:

You can add any filling (veg or non veg / leftover egg / chicken pieces from the curry / minced meat ..) or try this recipe.

1 tablespoon cooking oil

1 onion, finely chopped

400g chicken mince

1 large potato, peeled, cut into 1cm cubes

1/4 cup soy sauce

2 tablespoons mild curry powder

2 teaspoons ground chilli powder

Vegetable oil, for deep-frying

Sweet chilli sauce, to serve

For the Pastry:

3 cups plain flour (300 g)

200g chilled butter, chopped

2 egg yolks


Heat cooking oil in a non-stick frying pan over medium heat. Add onion and cook for 3 to 4 minutes or until soft. Increase heat to high. Add mince and cook, stirring with a wooden spoon to break up mince, for 4 minutes or until browned. Add potato and cook, stirring, for 1 minute.

Combine soy sauce, 2 tablespoons water, curry powder and chilli powder in a jug. Add to mince mixture. Bring to the boil. Reduce heat to medium-low. Simmer, stirring, for 4 to 5 minutes or until liquid has almost evaporated. Set aside to cool completely.

Make pastry: Place flour, butter and 1/2teaspoon salt in a food processor. Process until mixture resembles breadcrumbs. Add egg yolks and 1/4 cup water. Process until just combined. Turn dough onto a lightly floured surface. Knead until smooth. Wrap in greaseproof paper and refrigerate for 30 minutes.

Cut dough in half. Press each half into a disc. Roll each piece of dough between 2 sheets baking paper until 5mm thick. Using an 11.5cm biscuit cutter, cut 10 rounds from each pastry half. Spoon 1 tablespoon mince mixture into centre of each pastry round. Fold pastry in half to enclose mixture, folding edges over to seal.

Half-fill a large saucepan or wok with vegetable oil. Heat over medium-high heat until hot. Deep-fry curry puffs, in batches, for 1 to 2 minutes or until pastry is golden. Transfer to a wire rack to drain. Serve hot with chilli sauce. Consume immediately.

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