Potatoes Curry Puff I
- Ready In:
- 55mins
- Ingredients:
- 15
- Yields:
-
12 puffs
ingredients
-
Fillings
- 500 g potatoes, cubed (small cubes)
- 30 g green peas
- 30 g carrots, cubed (small cubes)
- 2 tablespoons curry powder
- 1 sweet onion, chopped finely
- 1 teaspoon salt
- 3 teaspoons light soya sauce
- 150 g chicken meat, cut into very small pieces or minced coarsely
- boiled egg, quartered (optional)
-
Outer Skin:
- 200 g flour
- 100 g corn oil
-
Inner Skin:
- 500 g flour
- 50 g sugar
-
Other ingredients:
- 180 g oil (mainly for deep drying)
- 160 water
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
-
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).
RECIPE SUBMITTED BY
Kim Ong
Singapore
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.