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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 that exist around you quickly, it could be created by you in simple actions. You may make it for family or friends events, and it could be provided at several public activities also. 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 plan this curry puff (basic pastry) formula with 19 substances which are undoubtedly easy to have, and we have to process them at the very least through 4 ways. You should commit a while on this, so the resulting food could be perfect.
Composition of Curry Puff (Basic Pastry):
- Take Curry Puff Filling
- Get 2 cups for peeled & finely diced potatoes
- Give 2 cups for minced chicken
- Prepare 1 cup of finely chopped brown/yellow onion
- Get 1 tbsp for finely minced/chopped garlic
- You need 1 tbsp - chili powder
- Make ready 1 tbsp meat curry powder (Baba's)
- Require 1 tsp for KEEN'S curry powder (see pic - optional)
- You need 1 tbsp - chicken seasoning powder
- Make ready to taste - Salt
- Need to taste Pepper
- Take Peanut/vegetable oil (cooking)
- Provide - Curry Puff Skin
- You need 500 g for plain flour
- Take 100 g - rice flour
- Make ready 100 g tapioca flour
- Require 200 g margarine/butter
- Get 250-300 ml water
- Take for Oil for frying
Curry Puff (Basic Pastry) how to cook:
- 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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