Have been wanting to make curry puff for sometime and finally attempted the baked and fried version. I guess fried curry puff still taste the best as the dough will be more crusty and crunchy. Glad that I did this experiment from Bake with Paws.
Recipe with modification
Ingredients
Potato Filling:
5 medium potatoes, around 430g (cut into small cubes)
1 large onion (roughly chopped)
2 cloves garlic (chopped finely)
3 to 4 tablespoons vegetable oil
3 tablespoons meat/chicken curry paste (mixed with some water to become a paste)
Water
Salt to taste
¼ cube chicken stock (optional)
3 sprigs curry leaves
Water dough (A):
200g all purpose flour
60g vegetable oil
1 tablespoon sugar
100ml water
Oil dough (B):
160g all purpose flour
100g butter (room temperature)
1 egg + 1 teaspoon water (for egg wash)
5 medium potatoes, around 430g (cut into small cubes)
1 large onion (roughly chopped)
2 cloves garlic (chopped finely)
3 to 4 tablespoons vegetable oil
3 tablespoons meat/chicken curry paste (mixed with some water to become a paste)
Water
Salt to taste
¼ cube chicken stock (optional)
3 sprigs curry leaves
Water dough (A):
200g all purpose flour
60g vegetable oil
1 tablespoon sugar
100ml water
Oil dough (B):
160g all purpose flour
100g butter (room temperature)
1 egg + 1 teaspoon water (for egg wash)
Directions
Potato Filling:
1. Heat oil in a wok and saute garlic, onion and curry leaves.
2. Add in curry paste and stir for a while then add in potatoes.
3. Add some water and season with salt and chicken stock. Turn down the fire and let it simmer till potatoes are soft and curry is dried. Keep aside to let it cool before using.
Pastry and shape the curry puff:
1. Knead ingredients (A) and ingredients (B) separately into a dough by hand. Let them rest for 10 to 30 minutes.
2. Divide and shape the dough into 20 balls for each dough, around 19g for water dough and 13g for oil dough.
3. Wrap dough (B) into dough (A). Flatten into a thin sheet using a rolling pin and roll up like a swiss roll (do it twice). Flatten the dough and cut with “dough cutting ring”. As I do not have this size of cutting ring at home, I used plastic container cover (10cm or 4 inch diameter).
4. Place the potatoes filling, pinch the edges and crimp.
5. Preheat oven to 190C.
6. Brush the pastries with eggwash and bake for about 20 to 25 minutes or until golden brown. Remove from oven. You may serve it hot or enjoy it cooled.
1. Heat oil in a wok and saute garlic, onion and curry leaves.
2. Add in curry paste and stir for a while then add in potatoes.
3. Add some water and season with salt and chicken stock. Turn down the fire and let it simmer till potatoes are soft and curry is dried. Keep aside to let it cool before using.
Pastry and shape the curry puff:
1. Knead ingredients (A) and ingredients (B) separately into a dough by hand. Let them rest for 10 to 30 minutes.
2. Divide and shape the dough into 20 balls for each dough, around 19g for water dough and 13g for oil dough.
3. Wrap dough (B) into dough (A). Flatten into a thin sheet using a rolling pin and roll up like a swiss roll (do it twice). Flatten the dough and cut with “dough cutting ring”. As I do not have this size of cutting ring at home, I used plastic container cover (10cm or 4 inch diameter).
4. Place the potatoes filling, pinch the edges and crimp.
5. Preheat oven to 190C.
6. Brush the pastries with eggwash and bake for about 20 to 25 minutes or until golden brown. Remove from oven. You may serve it hot or enjoy it cooled.
