SPIRAL CURRY PUFF
Ingredient for fillings
300 gram chicken fillet (breast portion ) cut into cubes
3 tbsp premix chicken curry powder,
3 tbsp vegetable oil
1 big onion, diced
3 cloves garlic, minced
3 eggs hard, boiled and cut into wedges
200 gram potatoes, cut into small cubes (bring to a boil to soften )
Seasoning
1 tbsp salt
1 tbsp sugar
1 tsp chicken granules
1 1/2 -2 cups warm water
1 bunch curry leaves, minced
Heat up 3 tbsp veg oil in a wok add in onion,garlic to saute till lightly brown .
Add in curry leaves keep saute,
add in chicken fillet, pre mix curry paste keep frying till fragrant.
Add in boil potatoes.
Add in seasoning Taste according to own preference.
Add water little by little to the side of the wok, as it is about to thicken and dry keep adding water till finish then allow simmer and slightly thicken.
Dish up an set aside to cool.
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Ingredient A:For outer water dough
230 g wheat flour
110 g water
1/2 salt
1 tbsp sugar
1 tsp butter
Mixed ingredient for water dough, knead until smooth ( 60 times)
Set aside for 30 minutes to rest in the fridge
Ingredient for inner oil dough
160 g wheat flour
70 g butter
15 g shortening
Mixed ingredient for oil dough, knead until smooth ( 60 times)
Set aside for 30 minutes to rest in the fridge
To make the curry puff pastry for water dough
Spiralling /Rolling the dough
Flatten water dough into a flat rectangular shape.
Flatten oil dough into a flat rectangular shape.
The water dough should be wider so it will be able to wrap the oil dough
1st fold
Turn it upright, flatten and roll out the dough into a long rectangular shape like a swiss roll dough. Fold into 3 folds.
2nd fold
Turn it upright, flatten and roll out the dough again into a long rectangular shape like swiss roll. Fold into 3 folds
3rd fold
Turn it upright, flatten and roll out the dough again into a long rectangular shape like swiss roll. Fold into 3 folds
Keep in zip lock bag in the fridge for 1 hour.
Flatten oil dough into a flat rectangular shape.
The water dough should be wider so it will be able to wrap the oil dough
1st fold
Turn it upright, flatten and roll out the dough into a long rectangular shape like a swiss roll dough. Fold into 3 folds.
2nd fold
Turn it upright, flatten and roll out the dough again into a long rectangular shape like swiss roll. Fold into 3 folds
3rd fold
Turn it upright, flatten and roll out the dough again into a long rectangular shape like swiss roll. Fold into 3 folds
Keep in zip lock bag in the fridge for 1 hour.
Using a rolling pin, flatten and roll out the dough again into a long rectangular shape like swiss roll keep rolling till smooth and tight.
Cut dough and using a rolling pin
roll into a round shape with circles est of 40 g each
Cover balance dough with a damp cloth to prevent the dough from drying out.
Cut dough and using a rolling pin
roll into a round shape with circles est of 40 g each
Cover balance dough with a damp cloth to prevent the dough from drying out.
Put curry meat filling in the center. Fold and shape into a half-moon and pinch the edges together to seal in the filling. Then pleat up the edges neatly.
Repeat the same for the rest of the cut dough and we’re done making the curry puffs.
Pre- heat oven for 10 minutes, place the tray in the center 2nd level with bottom and upper heat selector for 15-20 minutes 200C until beautiful light golden brown.
These curry puffs are best eaten shortly after deep frying when the curry puffs are warm but not hot. Enjoy!