Curry Puffs
Made these bite-size curry puffs for a dinner party I had on Sunday. It's my mother-in-law's recipe.
Curry puffs (Makes 50 small puffs)
Filling
1 chicken breast (boiled and cut into small chunks)
3 medium potatoes (4oz) (boiled and cubed)
onions (diced)
Curry Powder (amt depends on how spicy you’ll like it to be)
chilli powder
Salt and soy sauce to taste
Pastry
300g plain four
1 egg (optional)
125g butter or you may use part shortening if you prefer a flakier texture
½ cup water
For the filling
Put some oil in the pan and fry the onions for 1-2 minutes. Add the chicken, potatoes and curry powder, and stir fry for a while. Add salt or soy sauce to taste. Put aside to cool (or this could be made in advance and be stored in the fridge / freezer, and brought to room temperature when you need to use it). Make sure ingredients are saltier than how you would like them because once you wrap them in the dough, it’ll lose some of its saltiness.
For the pastry
Rub the butter into the flour and add water. Knead till dough comes together.
Divide the dough in 5 portions. Roll each portion into long ropes. Cut each ‘rope’ into 10 pieces. Roll each piece into a ball, flatten it and roll it fairly thinly with a rolling pin.
Put filling onto flattened dough and bring both sides together and seal the puff by pinching the ‘curry puff pattern’ with your thumb and index finger.
Fry the puffs / Broil the puffs until golden brown.
Curry puffs (Makes 50 small puffs)
Filling
1 chicken breast (boiled and cut into small chunks)
3 medium potatoes (4oz) (boiled and cubed)
onions (diced)
Curry Powder (amt depends on how spicy you’ll like it to be)
chilli powder
Salt and soy sauce to taste
Pastry
300g plain four
1 egg (optional)
125g butter or you may use part shortening if you prefer a flakier texture
½ cup water
For the filling
Put some oil in the pan and fry the onions for 1-2 minutes. Add the chicken, potatoes and curry powder, and stir fry for a while. Add salt or soy sauce to taste. Put aside to cool (or this could be made in advance and be stored in the fridge / freezer, and brought to room temperature when you need to use it). Make sure ingredients are saltier than how you would like them because once you wrap them in the dough, it’ll lose some of its saltiness.
For the pastry
Rub the butter into the flour and add water. Knead till dough comes together.
Divide the dough in 5 portions. Roll each portion into long ropes. Cut each ‘rope’ into 10 pieces. Roll each piece into a ball, flatten it and roll it fairly thinly with a rolling pin.
Put filling onto flattened dough and bring both sides together and seal the puff by pinching the ‘curry puff pattern’ with your thumb and index finger.
Fry the puffs / Broil the puffs until golden brown.