Ingredients: [Makes 24]
350g potatoes, cubed
2 big onions, cubed
4 tbsp curry paste (A1 brand)
salt and sugar to taste
- With 2 tbsp oil, fry onion until softened.
- Then add in curry paste and curry leaves and potatoes. Fry for a minute. Add in water and simmer until potatoes are soft. Season with salt and sugar.
- Cook until dry.
- Dish out and set aside to cool.
(A) Water dough pastry:
400g plain flour
2 tbsp rice flour
3 tbsp cooking oil
1 tsp salt
1/2 tbsp sugar
1 egg white
- Using a dough hook, knead all the ingredients together until it forms a soft dough.
- Cover dough and set aside to rest for about 30 minutes.
(B) Oil dough pastry:
200g plain flour
1 tbsp rice flour
100g shortening (or butter)
- Put flour in a mixing bowl.
- Rub chilled chopped butter into the flour until it resembles breadcrumbs. Knead until a smooth dough is formed.
- Cover dough and set aside.
To form spiral pastry:
- Flatten water dough (A).
- Wrap oil dough (B) inside the water dough and roll out into a rectangular shape on a floured surface.
- Fold a third of the pastry into the centre, then fold the bottom third up over that. Turn the dough 90 degrees and roll out again. Repeat folding, rolling and turning twice more.
- Then roll the dough into a long spiral rope (like a swiss roll) and let rest for about 20 minutes.
- Using a knife, cut the dough into 24 pieces (50g each)
To make the puffs:
- Use a rolling pin, roll out each disc
- Fill with fillings and crimp the edge.
- Heat enough oil in a wok/pan. Deep fry the curry puffs over medium-high heat until golden brown.