Recipe: Eating on a Dime Curry Puff (Basic Pastry)

Betty Maldonado

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Recipe: Eating on a Dime Curry Puff (Basic Pastry) Delicious, fresh and tasty.

Curry Puff (Basic Pastry). The best curry puffs are those made with flaky pastry. It is the pastry developed by the Chinese, who is also used to make other snacks such as egg tarts, and 'Siu Pao.'This type of pastry is much like the western puff pastry, except the dough is not separated by pure butter. Dust a clean surface with flour and roll out the puff pastry to flatten the seams.

BBQ-ing 😁 This time we opt for the first one, i usually prepare a lot but.

Instead, I use short pastry or Dufour puff pastry and oven bake—or, even better, air fry!

Fill your Thai curry puffs with any combination of meat and/or vegetables you like.

You can have Curry Puff (Basic Pastry) using 19 ingredients and 4 steps. Here is how you cook it.

Ingredients of Curry Puff (Basic Pastry)

Prepare of Curry Puff Filling.
Prepare 2 cups of peeled & finely diced potatoes.
Prepare 2 cups of minced chicken.
Prepare 1 cup of finely chopped brown/yellow onion.
You need 1 tbsp of finely minced/chopped garlic.
Prepare 1 tbsp of chili powder.
It’s 1 tbsp of meat curry powder (Baba's).
Prepare 1 tsp of KEEN'S curry powder (see pic - optional).
You need 1 tbsp of chicken seasoning powder.
It’s to taste of Salt.
You need to taste of Pepper.
Prepare of Peanut/vegetable oil (cooking).
It’s of Curry Puff Skin.
Prepare 500 g of plain flour.
It’s 100 g of rice flour.
You need 100 g of tapioca flour.
You need 200 g of margarine/butter.
Prepare 250-300 ml of water.
Prepare of Oil for frying.

I filled mine with ground chicken, potatoes, and peas cooked with onions, garlic, and spices.

Although I use store-bought dough and bake them, my Thai curry puffs taste.

Curry Puff-a snack filled with curried potatoes commonly found in Malaysian and Singapore-has been a hit in my circle of food blogosphere recently.

Simcooks kicked off the craze for curry puff and did a "super-size-me" version; Budding Cook quickly followed with her rendition.

Curry Puff (Basic Pastry) step by step

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, 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..

Use a fork press the sides together to seal the edges of the puff pastry, and also the makes a nice pattern.

Brush the puffs with the egg wash (beaten egg).

Arrange the curry puffs on a serving platter and serve with dipping sauce.

The filling should be a little gooey and not too moist.

The reason being is that the puff pastry will go soft quicker after baking if the water content of the curry filling is too high.