Malay Style Curry Puff Recipes

BAKED CURRY PUFFS

Steps:

• In a wok or pan, heat a little oil and fry chopped garlic until golden add onion and ginger.
• Add in the minced meat and fry for 2 minutes breaking up the meat into small pieces. ( I use a separate pan to fry the meat and drain off excess fats, then add the meat to the onion mixture).
• Add potatoes, cook for further 2-4 minutes.
• Add the curry powder, water, sugar salt and pepper and simmer over a medium low heat stirring occasionally to prevent burning, until the potatoes are almost soft. (About 10 - 15 minutes).
• You may need to add a little extra water if there is no sauce left.
• Add in the mixed vegetables and coriander last and cook for a further 2 - 3 minutes until the vegetables are just starting to soften.
• Remove from heat and cool.
• Cut the puff pastry into 4 inch by 4 inch squares.
• Put some filling onto one half of the square.
• Brush edges with a little water and fold over pastry to make a rectangle or triangle shape.
• 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).
• Bake in a preheated oven 185°C until a nice golden colour. (about 10 minutes).
• Arrange the curry puffs on a serving platter and serve with dipping sauce.

MALAYSIAN CURRY PUFF

Steps:

• Make the filling first. Heat oil and fry onion gently until golden brown. Add the kurma powder, curry powder, chili, turmeric and fry gently. Add the chicken, potatoes, sugar, pepper, salt and cook for 5 minutes. Mix well and leave aside to cool.
• To make pastry, mix flour with margarine, water, salt, and knead well. Let it rest for 1/2 hour. Cut the dough into circles (3 in) in diameter. Fold pastry over to make a half circle and crimp at edges. Deep fry in hot oil until golden.

MALAY STYLE CURRY PUFF

Steps:

• To make WATER DOUGH, place flour in a mixing bowl.
• Rub in shortening and add in the water.
• Knead into a smooth dough and leave aside to rest for 10 minutes.
• Divide into 12 equal portions.
• To make OIL DOUGH, rub shortening or margarine into the flour to form an oily dough.
• Divide into 12 equal portions.
• To make FILLING, heat pan with 3 tbsp oil.
• Fry all the ingredients till fragrant.
• Add water and fry till dry.
• Add water again and fry till dry and potato become soft.
• Cover the pan once in a while so that the potato will be cooked faster.
• Leave to cool.
• Next wrap oil dough inside water dough.
• Flatten the dough using a rolling pin to shape a thin circle.
• Add filling and seal the sides.
• Pinch the edges to form a scallop design or any design Deep fry puffs in medium hot oil.
• *Note: You can make the filling a bit more saltier because when you eat it with the puff it will make the filling taste blander.