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Curry Puff (Basic Pastry)

Steps Making Recipes Curry Puff (Basic Pastry) using 19 ingredients and 3 steps

Curry Puff (Basic Pastry) -

Curry Puff (Basic Pastry)

You can have Curry Puff (Basic Pastry) using 19 ingredients and 3 steps. Here is how you achieve it.

Ingredients cook Curry Puff (Basic Pastry)

  1. Prepare Curry Puff Filling.
  2. You need 2 cups peeled & finely diced potatoes.
  3. Prepare 2 cups minced chicken.
  4. You need 1 cup finely chopped brown/yellow onion.
  5. It's 1 tbsp finely minced/chopped garlic.
  6. It's 1 tbsp chili powder.
  7. You need 1 tbsp meat curry powder (Baba's).
  8. You need 1 tsp KEEN'S curry powder (see pic - optional).
  9. Prepare 1 tbsp chicken seasoning powder.
  10. Prepare to taste Salt.
  11. Prepare to taste Pepper.
  12. It's Peanut/vegetable oil (cooking).
  13. You need Curry Puff Skin.
  14. It's 500 g plain flour.
  15. You need 100 g rice flour.
  16. You need 100 g tapioca flour.
  17. It's 200 g margarine/butter.
  18. It's 250-300 ml water.
  19. Prepare Oil for frying.

Curry Puff (Basic Pastry) step by step

  1. Prepare fillings. Heat up wok over medium high heat and pour enough oil to cook curry puff filling. Sauté onion and garlic until fragrant. Add finely diced potato and minced chicken. Cook and stir over medium high heat. Add chilli & curry powder. Add the remaining ingredients and keep stirring. Taste and adjust seasoning accordingly. Simmer until lightly dry and potatoes are soft. Turn off the heat & leave aside to cool..
  2. Curry puff skin. Rubbing method. Rub plain flour, rice flour, tapioca flour & butter until well mixed & resemble bread crumbs. Then add water in few additions, stop adding water once you have pliable dough. Never over knead the pastry. Roll out dough into desired thickness (3mm thick) and then cut into round shape. Wrap up the filling & fold into the shape of curry puff. Pinch the edge of curry puff & twist it to seal (We use curry puff mould)..
  3. Heat up oil for deep frying. (Always use enough oil for frying so you ll have crispy curry puffs). Deep fry until golden brown. We usually make these in big batch. We Half bake them & leave them to cool completely before refrigerate. Fry the next day or after. Alternatively these puffs can be stored in the freezer and last for months. Just half bake them, leave them to cool completely before storing. Thaw before frying..

Curry Puff (Basic Pastry) - Thank you and good luck