This is my first time making spiral curry puff. Normally,I would make the baked curry puff and this time I needed a change and decided to make the spiral and deep fried type instead.
I leave out some dough to make baked one too.Then we compare which one is nicer.Majority of my
family like the deep fried type,but I think I liked both.
FILLING; 3 potatoes,diced small 1 tbsp onion 1tbsp garlic 11/2 tbsps curry powder + 1 tbsp water to make into a paste 1 tsp chicken stock or 1 tsp salt(adjust to your taste) 2-3 tbsps water for simmer 1 sprig curry leaves(optional)
METHOD:
Knead ingredients (A) and ingredients (B) separately into a dough by hand. Let them rest for 30 minutes.
Divide and shape the dough into balls,depending on how many pieces you can make.(mine is around 25 balls cos I make it very small.I didn't measure it exactly)
Wrap dough (B) into dough (A). Flatten into a thin sheet using a rolling pin and roll up like a swiss roll. Repeat the same process again and cut.Flatten the dough to round shape and put the filling in.
Pinch the edges and crimp it beautifully if you can.
Deep-fry in hot oil in a pan.Pour enough cooking oil to the pan or wok so that it is halfway full,enough to deep-fry the puff.Fry until it is brown.
One of my favourite local pastry puff is the curry puff.It is very easy to make.You need to measure
the correct amount of ingredients in order to make the perfect puff.I also use the same pastry to make creamy chicken potato puff.You can also make tuna puff or sardines puff.
So here is the simple recipe:
Pastry
500 g plain flour
150g margarine/butter
3/4 cup water
1/2 teaspoon salt
1.Put the flour and margarine together in a large bowl.(I prefer to use butter, which makes it more yummy taste.)Rub the flour and margarine/butter in until it looks like breadcrumbs.Or use the dough maker.
2.Put the water and salt in and continue rubbing or mixing,(if using dough maker)
3.Make it into a soft dough.Leave it to rest for 30 minutes.
Filling:
4-5 potatoes cut into cubes
6 tablespoon curry powder
100g chicken cut small
1 onions dice small
1 garlic dice small
50 ml santan(optional)
1 egg yolk for brushing
1.Heat up a wok and 3 tbsp of oil. Put the onions and garlic in.Put in the chicken and potatoes.Pour in some water and cover to let it cook under a slow fire.When it is cooked,pour in the santan and leave it to cool.
Now you can roll out the dough and make your curry puff.Cut the dough in circle,put the filling in and fold into half and crimp the edges.Brush with egg yolk.
Bake it in the oven 200 degree celcius until it turns golden brown.
THIS ONE IS MY AFTERNOON TEA BREAK
OR EAT CURRY PUFF FRIED
Note:You can even deep-fried the puff with the same recipe.
Creamy Chicken Potato puff
Using the same dough,cut into rectangular shape or round shape as you like to make .
Filling recipe:
small pieces of boneless chicken
8 potatoes
1 can of button mushrooms
4 dried mushrooms
1 packet of creamy chicken powder
2 tbsps chicken granules
1 small cup of water
1 garlic
1 red onion
Method:
1.Soak the dried muchrooms in hot water.
2.Peel off the potatoes skin and diced into small cubes.
3.Cut the boneless chicken into small pieces.
4..Cut the button muchrooms into small pieces.
5..Cut the soften dried muchrooms into small pieces.
6.Cut the onion and garlic into small pieces.
7.Heat up oil inn a wok.Fry the onions and garlic till brown and fragrant.
8.Put the chicken,potatoes,and muchrooms in.Add in the chicken granules.Stir well.Add in the water.
9.Cover to let it cooked.
10.Lastly,add in the creamy chicken powder in and stir well.
11.Take it out and let cool.
12.Roll out the dough into 1/8 '' thickness.
13.Make your own desired shape of creamy chicken potato puff.Brush with egg yolk and bake it in the oven.
