Recipe: Yummy Curry Puff (Basic Pastry)

Curry Puff (Basic Pastry).

Curry Puff (Basic Pastry) highly diverse and have ideal taste that unique. Few kinds of Curry Puff (Basic Pastry) recipes are also adequate convenient to process and dont pick up lengthy. Even though not everybody likes Curry Puff (Basic Pastry) food, now some people are got attached and like the sundry Curry Puff (Basic Pastry) foods available. This can be visible from the number of restaurants that prepare Curry Puff (Basic Pastry) as one of the serving. You can cook Curry Puff (Basic Pastry) using 21 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Curry Puff (Basic Pastry)

1. Prepare of A. Curry Puff Filling.
2. You need 2 cups of peeled & finely diced potatoes.
3. You need 2 cups of minced chicken.
4. Prepare 1 cup of finely chopped brown/yellow onion.
5. It's 1 tbsp of finely minced/chopped garlic.
6. Prepare 1 tbsp of chili powder.
7. Prepare 1 tbsp of meat curry powder (Baba's).
8. It's 1 tsp of KEEN'S curry powder (see pic - optional).
9. It's 1 tbsp of chicken seasoning powder.
10. Prepare of to taste Salt.
11. It's of to taste Pepper.
12. It's of Peanut/vegetable oil (cooking).
13. Prepare of Note:.
14. It's of If you don’t have minced chicken, you can use diced chicken breast. Dice it into small pieces.
15. It's of B. Curry Puff Skin.
16. It's 500 g of plain flour.
17. It's 100 g of rice flour.
18. Prepare 100 g of tapioca flour.
19. It's 200 g of margarine/butter.
20. It's 250-300 ml of water.
21. Prepare of C. ENOUGH OIL FOR DEEP FRYING.

Curry Puff (Basic Pastry) instructions

1. A. 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..
2. 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)..
3. 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..
4. 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..
5. 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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