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We hope you got benefit from reading it, now let’s go back to curry puff (basic pastry) recipe. To cook curry puff (basic pastry) you only need 19 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to make Curry Puff (Basic Pastry):
- Take Curry Puff Filling
- Take 2 cups peeled & finely diced potatoes
- You need 2 cups minced chicken
- Prepare 1 cup finely chopped brown/yellow onion
- Provide 1 tbsp finely minced/chopped garlic
- Take 1 tbsp chili powder
- Use 1 tbsp meat curry powder (Baba's)
- Use 1 tsp KEEN'S curry powder (see pic - optional)
- You need 1 tbsp chicken seasoning powder
- Get to taste Salt
- Get to taste Pepper
- Provide Peanut/vegetable oil (cooking)
- You need Curry Puff Skin
- Provide 500 g plain flour
- Prepare 100 g rice flour
- Take 100 g tapioca flour
- Get 200 g margarine/butter
- Prepare 250-300 ml water
- Prepare Oil for frying
Steps to make Curry Puff (Basic Pastry):
- 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.
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