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Curry Puff (Basic Pastry) cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Curry Puff (Basic Pastry) dishes that you just make.
Alright, don’t linger, let’s task this curry puff (basic pastry) formula with 19 materials which are undoubtedly easy to acquire, and we have to process them at the very least through 4 ways. You should invest a while on this, so the resulting food could be perfect.
Ingredients requirements - Curry Puff (Basic Pastry):
- Provide for Curry Puff Filling
- Make ready 2 cups peeled & finely diced potatoes
- Need 2 cups of minced chicken
- Give 1 cup finely chopped brown/yellow onion
- Take 1 tbsp of finely minced/chopped garlic
- Give 1 tbsp of chili powder
- Take 1 tbsp for meat curry powder (Baba's)
- Get 1 tsp for KEEN'S curry powder (see pic - optional)
- Require 1 tbsp of chicken seasoning powder
- Make ready to taste Salt
- Provide to taste Pepper
- Prepare for Peanut/vegetable oil (cooking)
- You need - Curry Puff Skin
- Provide 500 g plain flour
- Make ready 100 g of rice flour
- Take 100 g for tapioca flour
- Give 200 g for margarine/butter
- Take 250-300 ml of water
- Require for Oil for frying
Curry Puff (Basic Pastry) instructions:
- Curry Puff Filling - 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.
- 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. Avoid 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).
- Tip for step 2 👉🏻 Use food processor instead of the rubbing method. Just pulse the dry ingredients and butter for curry puff skin until it resembles bread crumbs. Then only add enough water to form a pliable dough.
- 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, always leave them to cool completely before storing, in the fridge or freezer. No thawing needed when frying the ones from the freezer.
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