Recipe by Kim Ong
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
- 100 g shortcrust pastry (for making of skins to wrap fillings)
- 50 g meat, minced (beef/chicken/pork/mutto)
- 1 potato, skinned and diced
- 1⁄2 large sweet onion, chopped
- 1 teaspoon curry powder, mixed with a little water to a paste
- 1⁄4 teaspoon salt
- 1 teaspoon cooking oil
- egg yolk (for glazing)
- 1 hard boiled egg, diced
Directions See How It's Made
- Heat the oil in a frying pan.
- Fry the chopped onion and curry paste till fragrant.
- Add the meat, potato and salt.
- Stir and cook till quite dry.
- Remove from pan and leave to cool.
- Roll out the pastry on a lightly floured board to about 1/2 cm thickness.
- Cut out round pieces (6-8 pcs) using a pastry cutter.
- Put a teaspoon (heap) of filling and the boiled eggs in the centre of each round piece of pastry.
- Fold each piece into half to cover the filling.
- Press lightly to seal the edges.
- Flute 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.
- Lightly glaze a layer of oil/butter onto the baking tray.
- Place all the puffs onto the baking tray and glaze with egg yolk.
- Bake in a preheated hot oven of temperature 200 degree Celsius/ Gas Reg. 7 for 20 minutes.