Recipe: Tasty Curry Puff (Basic Pastry)

Curry Puff (Basic Pastry). A curry puff is a snack of Southeast Asian origin. It is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. The curry is quite thick to prevent it from oozing out of the snack.

While it's hard to pinpoint the origin of Singapore's signature street snack, historians believe epok epok might have been introduced in the. During that time, the Portuguese conquered Malaysia, which became a settlement of the Portuguese empire. The Portuguese introduced their version of the empanada, a type of pastry usually with beef fillings. You can prepare Curry Puff (Basic Pastry) using 19 ingredients and 3 steps. Here is how you Prepare it.

Ingredients of Curry Puff (Basic Pastry)

1. It's of Curry Puff Filling.
2. You need 2 cups of peeled & finely diced potatoes.
3. You need 2 cups of minced chicken.
4. It's 1 cup of finely chopped brown/yellow onion.
5. Prepare 1 tbsp of finely minced/chopped garlic.
6. You need 1 tbsp of chili powder.
7. It's 1 tbsp of meat curry powder (Baba's).
8. You need 1 tsp of KEEN'S curry powder (see pic - optional).
9. Prepare 1 tbsp of chicken seasoning powder.
10. You need to taste of Salt.
11. You need to taste of Pepper.
12. You need of Peanut/vegetable oil (cooking).
13. You need of Curry Puff Skin.
14. It's 500 g of plain flour.
15. It's 100 g of rice flour.
16. You need 100 g of tapioca flour.
17. It's 200 g of margarine/butter.
18. It's 250-300 ml of water.
19. It's of Oil for frying.

Fold the puff pastry in half, press the edges together, and seal the edges in a folding and rolling motion. If baking, place the curry puffs on the prepared baking sheet and brush with the egg wash. Curry puffs are one of the many favourite 'kuih' in Southeast Asia. Also known as karipap, the crispy pastry is stuffed with a variety of savoury fillings such Curry puff may look like another puff pastry or savoury pie but it is the unofficial king of kuih for many in Malaysia, Singapore and around the region.

Curry Puff (Basic Pastry) guidelines

1. Prepare fillings. 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. 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. Never 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. 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, leave them to cool completely before storing. Thaw before frying..

Vegetable Puff Ingredients - Indian Curry Puff: Puff Pastry Sheets. Once, you have the 'Puff Pastry Sheets', then all you need the mixed vegetable filling and you're good to go. Just thaw and cut the sheets in desired size/shape, add the filling inside, wrap and. Yes, you can buy puff pastry at the store, but if you're in the mood for a real baking project, you can make it yourself at home. From such simple ingredients — flour, water, butter — greatness comes.