Step-by-Step Guide to Make Perfect Curry Puff (Basic Pastry) - Logo collection for you

Curry Puff (Basic Pastry). A curry puff is a snack of Maritime Southeast Asian origin. It is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. Curry Puff (Basic Pastry) Hello everybody, I hope you are having an amazing day today.

Curry Puff (Basic Pastry) is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day.

Hey everyone, it's me again, Dan, welcome to my recipe site. Today, we're going to prepare a distinctive dish, curry puff (basic pastry). One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

A curry puff is a snack of Maritime Southeast Asian origin. It is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. Curry Puff (Basic Pastry) Hello everybody, I hope you are having an amazing day today.

Curry Puff (Basic Pastry) is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Curry Puff (Basic Pastry) is something which I've loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook curry puff (basic pastry) using 24 ingredients and 5 steps. Here is how you can achieve that.

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

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

Here is how you can achieve it. Chinese Curry Beef Puffs are often traditionally made with a very short pastry dough brushed generously with egg wash to give it that Store bought puff pastry is widely available, easy to prep, and its perfectly flaky crispness absorbs the curry flavor of the filling in a delightful way. 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.

Steps to make Curry Puff (Basic Pastry):

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..

Just thaw and cut the sheets in desired size/shape, add the filling inside, wrap and. Curry puffs, also known as epok epok in Malay, are a fried savory pastry similar to Cornish pasties, Indian samosas, or South American and Portuguese empanadas. While it's hard to pinpoint the origin of Singapore's signature street snack. Curry Puff-a snack filled with curried potatoes commonly found in Malaysian and Singapore-has been a hit in my circle of food blogosphere recently. Simcooks kicked off the craze for curry puff and did a "super-size-me" version; Budding Cook quickly followed with her rendition.

So that's going to wrap this up for this special food curry puff (basic pastry) recipe. Thank you very much for reading. I am confident you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!