Saturday, 12 November 2011

Curry Puffs

I totally suck at crimping the edges. LOOOOK! They're so bad. But! They tasted good? So the pastry was all flaky and... and totally awesome and it made up for the hideous edges. The pastry was pretty crumbly anyway, so crimping is pretty hard. After I made these, I saw this version where you roll it up into a swirl and then cut it into slices. Then it gets wrapped around the filling and deep fried and then all the layers just slightly separate and...ooh. But anyway, I was aiming for a pastry that wasn't like a hard piece of cardboard-y biscuit. You know? No? Oh. Alright then.  
The green onions can be substituted with half a small onion and a bit of finely chopped ginger and garlic can also be included...

Cutting in the butter.
The two doughs (water & oil).
LOOKIE!! Swirly dough... flaky~
Cold Filling...
Curry Puffs
Makes 24 pastries

1 tbsp oil
2 long green onions
3 tsp curry powder
250g pork mince
2 tbsp white wine
1/3 cup desiccated coconut
2 small-ish/medium potatoes, diced into 1cm cubes
1 1/3 cup of water
salt to taste
2 tsp corn starch mixed w/ 2 tsp water

Oil Dough
1 1/2 cup plain flour
50g cold butter, chopped into small pieces
~4 tbsp oil
Water Dough
1 1/2 cup flour
1/2 tsp salt
cold water

Egg wash:
1 egg (~59g)
1 tbsp milk or water

For the filling:
Heat the oil in a large frypan over medium-high heat and add the green onion (or finely chopped onion). Stir constantly until slightly softened, about 1 minute (onions would probably take longer). Add the curry powder and mix well. After a minute add the pork mince, breaking the meat up into small pieces while browning thoroughly. Add the white wine and the coconut, then stir to combine. When all the alcohol has evaporated, mix in the cubed potatoes and water. Cover and cook over a low heat for about 20 minutes or until potatoes are soft and the mixture has only a little liquid left. Add the corn starch and water and stir quickly to combine. Take the filling off the heat and leave for several hours to cool completely.

For the Pastry:
Rub the cold butter into 1 1/2 cups of plain flour. Add the oil gradually, and add enough until just combined. Set aside. Mix the salt with the other 1 1/2 cups of plain flour and add enough cold water to create a firm dough. Roll out the water dough into a strip about 8cm wide and 4mm thick. Spread the oil dough on top. It may not be rollable, so just spread it evenly with your fingers. Roll up the dough into an 8cm wide cylinder. Roll out until 1cm thick and roll again. Roll out until 2-3mm thick and divide into 24 pieces.

Preheat the oven to 200 degrees C. Mix the egg and 1 tbsp of milk/water. Fill each dough with a heaped tablespoon of the cooled filling, or as much as possible without breaking the dough. Fold the edges together and brush with the egg wash to stick together. Crimp the edges with more success than I did. The pastry is quite crumbly, so it can be quite difficult. Place the curry puffs on the tray and brush with the egg wash. Bake for about 15-20 minutes until lightly golden on the middle rack of the oven.

Serve hot/warm.

1 comment:

  1. You can make a sweet version of it to :) Although something tells me it would be to sweet for you...


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