Heavenly Paradise@AdelineAng.com

Curry puff is a common snack in Malaysian cuisine. It’s commonly served for breakfast and during coffee break. I came up with my own recipe preparing curry puff for a potluck dinner. They were gone in minutes. Personally, I really like the flaky pastry skin ;)

Happy trying!

Ingredients:
(A) Pastry skin
3 cup all-purpose flour
1/2 cup margarine/butter
1 cup water
3/4 tsp salt
(B) Filling
1/2 medium red onion, diced
200g chicken breast meat, small pieces
200g white potatoes
200g sweet potatoes
2 tsp curry powder
1/2 tsp red chilli powder
1 tsp sugar
1/4 tsp salt
1 cup water, or more

Directions:
1. To prepare pastry skin, mix flour and salt together. Cut margarine/butter into the flour mixture, while kneading. A crumbly dough should form.
2. Then, add water. Knead well and set the pastry dough aside.
3. To prepare filling, heat 1.5 tbsp oil in a saucepan. Saute red onions until light brown, add chicken into saucepan. Stir-fry chicken on medium heat.
4. When meat is almost cooked, add potatoes, sweet potatoes, and all other spices into the saucepan. Cook for 10 minutes, while stirring constantly.
5. Next, add water into the saucepan. Let simmer for 20 minutes, or until potatoes are soft and tender. Let cool.
6. Take a handful of pastry dough and roll it out on a lightly floured surface, to form a circular pastry skin. Place ~ 1.5 tbsp of filling in the centre of pastry skin. Flute the edge by pinching and twisting with fingers. Alternatively, use a curry puff mould (makes the preparation a lot easier).
7. Heat cooking oil in a pot. Deep fry curry puffs on medium heat, until brown on both sides (~ 15 minutes).
8. Serve hot!

* Yield: ~ 16 pieces

Tags: Cooking

This entry was posted on Wednesday, March 4th, 2009 at 12:24 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.