Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Potatoes Curry Puffs II Recipe
    Lost? Site Map

    Potatoes Curry Puffs II

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    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

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    small p ...

    Units: US | Metric

    • 100 g shortcrust pastry (for making of skins to wrap fillings)

    Filling:

    • 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:

    1. 1
      Heat the oil in a frying pan.
    2. 2
      Fry the chopped onion and curry paste till fragrant.
    3. 3
      Add the meat, potato and salt.
    4. 4
      Stir and cook till quite dry.
    5. 5
      Remove from pan and leave to cool.
    6. 6
      Roll out the pastry on a lightly floured board to about 1/2 cm thickness.
    7. 7
      Cut out round pieces (6-8 pcs) using a pastry cutter.
    8. 8
      Put a teaspoon (heap) of filling and the boiled eggs in the centre of each round piece of pastry.
    9. 9
      Fold each piece into half to cover the filling.
    10. 10
      Press lightly to seal the edges.
    11. 11
      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.
    12. 12
      Lightly glaze a layer of oil/butter onto the baking tray.
    13. 13
      Place all the puffs onto the baking tray and glaze with egg yolk.
    14. 14
      Bake in a preheated hot oven of temperature 200 degree Celsius/ Gas Reg. 7 for 20 minutes.

    Ratings & Reviews:

    You Might Also Like...

    View All Potato Recipes

    Advertisement

    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
    46%
    Total Fat 5.1 g
    7%
    Saturated Fat 1.2 g
    6%
    Cholesterol 26.4 mg
    8%
    Sodium 143.6 mg
    5%
    Total Carbohydrate 11.0 g
    3%
    Dietary Fiber 1.2 g
    4%
    Sugars 0.6 g
    2%
    Protein 2.1 g
    4%

    The following items or measurements are not included:

    meat

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites