Recipe of Ultimate Curry Puff (Basic Pastry)

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, curry puff (basic pastry). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

A curry puff is a snack of Malayan 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. It's widely available, easy to prep, and its perfectly flaky crispness absorbs the curry flavor of the filling in a delightful way.

Curry Puff (Basic Pastry) is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Curry Puff (Basic Pastry) is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook curry puff (basic pastry) using 19 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Curry Puff (Basic Pastry):

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

It's a more modern version of Sri Lankan patties or Indian samosas - using puff pastry The vegetarian curry puffs can be stored in the freezer and baked right before serving. With store-bought puff pastry and excellent spice blends. Classic curry puffs are made with a potato-based vegetarian filling and a crispy outer shell. To make them, mix up a spicy curry filling, stuff the filling into hand-rolled dough, and fry the puffs until golden brown.

Instructions to make Curry Puff (Basic Pastry):

1. 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. 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. 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.

Classic curry puffs are made with a potato-based vegetarian filling and a crispy outer shell. To make them, mix up a spicy curry filling, stuff the filling into hand-rolled dough, and fry the puffs until golden brown. If the potatoes pieces are too large they may rip through the pastry puff. 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 as potatoes The crispy pastry is the reason to make these curry puffs.

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