Curry Puff

READY IN: 1hr 25mins
UNITS: US

INGREDIENTS

Nutrition
  • ingredients for curry potato and chicken
  • 3
    medium potatoes (9-10cm lengthwise, cut into cubes between 0.5-0.8cm)
  • 1
    cup chicken, marinated with teriyaki sauce (0.5cm cubes)
  • 1
    large onion, finely chopped
  • 3
    shallots, finely chopped
  • 4
    teaspoons curry powder (mix with water to form a paste)
  • 1
  • 1
    teaspoon salt (add more or less to your preference)
  • 3
    tablespoons oil
  • 12
    cup water
  • ingredients for shortcrust pastry
  • 2
    cups flour
  • 1
    cup butter
  • 1
    pinch salt
  • 12
  • 2
    beaten egg yolks, mixed with a little water for glazing
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DIRECTIONS

  • Cook the Curry Potatoes and Chicken first.
  • 1. Fry the onion and shallot in the oil.
  • 2. Add in the chicken and stir fry till done.
  • 3. Add in the pre-cooked potatoes, curry paste, light soya sauce, salt and water.
  • 4. Cook on low heat, stirring constantly, till quite dry. Remove from heat.
  • To make the Short Crust Pastry,.
  • 1. Sift the flour with salt.
  • 2. Cut the butter into thin slices.
  • 3. Rub the butter quickly and lightly into with the sifted flour with your fingertips; breaking the butter up into smaller bits coated with flour. Lift mixture while rubbing-in to incorporate air. Do not overhandle or the butter will melt and the mixture will become sticky.
  • 4. Add the cold water and mix it into a dough ball.
  • 5. Spilt the dough ball in half.
  • 6. Roll the the dough out quickly on a floured board to about 0.4cm in thickness.
  • 7. Use a bowl or cutter of diameter 12cm to cut the dough into circles.
  • Putting it All Together.
  • 1. Pre-heat oven to 200 degrees celsius.
  • 2. Put two tablespoons of curry on each dough circle.
  • 3. Wet the edge and fold in half, pinching the edges together.
  • 4. Arrange on a baking tray and glaze with eggs.
  • 5. Bake on the top shelf of the oven for 20 to 25 minutes.
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