Potatoes Curry Puff I

"This recipe is recommended by a friend, but I haven't try it before. I have a simpler recipe for this curry puff, which I will post later on as 'Potatoes Curry Puff II'. Sorry, I am not very sure of the preparation and cooking time. The yield too."
 
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Ready In:
55mins
Ingredients:
15
Yields:
12 puffs
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ingredients

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directions

  • ------------Makingof the fillings------------------------Ð .
  • Heat some oil in a wok and fry the potatoes.
  • Remove the potatoes and the oil from the wok.
  • Place another few tbsp of oil into the wok and fry the chicken meat with the onions, carrots and green peas.
  • Add the potatoes back into the wok and add in the rest of the seasonings (salt, curry powder, light soya sauce).
  • Stir fry the mixture until cooked, then leave it aside.
  • -------------OuterSkin: ----------------.
  • Mix the flour and oil together and form a dough.
  • Cut into equal pieces (Each piece must be big enough to be rolled out/flatten to about 1/2 cm thick and 13 cm dia. pastry sheet).
  • --------------------InnerSkin-----------------.
  • Mix all the ingredients together to form a dough and cut into equal pieces (Same as above).
  • -------------Makingof the Curry Puff Skins (For wrapping the fillings) :------------------.
  • Take 1 piece of the outer skin dough and roll into a ball.
  • Leave it aside.
  • Take 1 piece of the inner skin dough and roll into a ball.
  • Dough the 2 circular pastry balls together.
  • Flatten pastry with a rolling pin on lightly floured board to about 1/2 cm thick sheet.
  • Cut out round pieces about 12-13 cm in diameters from the flatten pastry.
  • Place a portion of the fillings& the egg onto the centre of the flatten pastry. (Fillings should cover about 10 cm dia.) Note: not to put too much fillings, or else it will be difficult to fold the pastry later on.
  • Fold the flatten pastry to forms a half circle such that it covers the fillings.
  • Press lightly to seal the edges.
  • Flute the edge by pinching and twisting the edge with your fingers. (Action: Pleating of the edges)
  • -----------Cooking Method------------
  • Deep fry the puffs until golden brown.

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Reviews

  1. The pastry needs to be as thin as possible for a better texture and taste. Half cm is too thick. Also, add two stalks of pureed lemongrass to the filling while cooking and two hand-torn kaffirlime leaves at the final 5 minutes of cooking the filling -- for added aroma (discard kaffirlime leaves before using filling).
     
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RECIPE SUBMITTED BY

Hi, this is Kim. I'm from Singapore. Unlike most of you, I am not a chef, but I love good food. Thank you for sharing your recipe with me.
 
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