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We hope you got insight from reading it, now let's go back to curry puff (basic pastry) recipe. You can have curry puff (basic pastry) using 24 ingredients and 5 steps. Here is how you do it.
The ingredients needed to prepare Curry Puff (Basic Pastry):
- Prepare of A. Curry Puff Filling.
- Prepare 2 cups of peeled & finely diced potatoes.
- Provide 2 cups of minced chicken.
- Use 1 cup of finely chopped brown/yellow onion.
- Prepare 1 tbsp of finely minced/chopped garlic.
- Provide 1 tbsp of chili powder.
- Provide 1 tbsp of meat curry powder (Baba's).
- Prepare 1 tsp of KEEN'S curry powder (see pic - optional).
- Get 1 tbsp of chicken seasoning powder.
- Provide of to taste Salt.
- Take of to taste Pepper.
- Provide of Peanut/vegetable oil (cooking).
- Take of Note:.
- Get of If you dont have minced chicken, you can use diced chicken breast. Dice it into small pieces.
- Take of B. Curry Puff Skin.
- Get 500 g of plain flour.
- Provide 100 g of rice flour.
- Provide 100 g of tapioca flour.
- You need 200 g of margarine/butter.
- Take 250-300 ml of water.
- Take of C. ENOUGH OIL FOR DEEP FRYING.
- Provide of Notes:.
- Provide Half of cook finely cubed potatoes.
- Use of Remove from boiling water before it becomes to tender.
Steps to make Curry Puff (Basic Pastry):
- A. Curry Puff Filling - Heat up wok over medium high heat and pour enough oil to cook curry puff filling. Saut 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..
- B. 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..
- C. Cooking the Puff - 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..
- Note: 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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