Kim Ong's Note:
This is a simpler way of making potato curry puffs as compared to the recipe, 'Potatoes Curry Puffs I', that I have also posted'. The fillings used are also slightly different. The amount of ingredients stated in this recipe are only sufficient for making small puffs. You could make bigger curry puffs and in fact, the results will be better. I usually make the curry puffs in large
My Private Note
small p ...
Units: US | Metric
- 100 g shortcrust pastry (for making of skins to wrap fillings)
- 1Heat the oil in a frying pan.
- 2Fry the chopped onion and curry paste till fragrant.
- 3Add the meat, potato and salt.
- 4Stir and cook till quite dry.
- 5Remove from pan and leave to cool.
- 6Roll out the pastry on a lightly floured board to about 1/2 cm thickness.
- 7Cut out round pieces (6-8 pcs) using a pastry cutter.
- 8Put a teaspoon (heap) of filling and the boiled eggs in the centre of each round piece of pastry.
- 9Fold each piece into half to cover the filling.
- 10Press lightly to seal the edges.
- 11Flute the edge by pinching and twisting the edge with your fingers. (Action: Pleating of the edges) Thus, the puffs are completed and ready for baking.
- 12Lightly glaze a layer of oil/butter onto the baking tray.
- 13Place all the puffs onto the baking tray and glaze with egg yolk.
- 14Bake in a preheated hot oven of temperature 200 degree Celsius/ Gas Reg. 7 for 20 minutes.
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Nutritional Facts for Potatoes Curry Puffs II
Serving Size: 1 (446 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 98.0
- Calories from Fat 45
- Total Fat 5.1 g
- Saturated Fat 1.2 g
- Cholesterol 26.4 mg
- Sodium 143.6 mg
- Total Carbohydrate 11.0 g
- Dietary Fiber 1.2 g
- Sugars 0.6 g
- Protein 2.1 g
The following items or measurements are not included: