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Friday, March 18, 2011

Oven Baked Curry Puff (Puff Pastry Version)





As I have a whole bottle of Home-made curry powder,I just can't help thinking of a way to use it! Was thinking about making Curry Chicken, and decided to keep that for guest this sunday instead!



So I ended up making this curry puff for tea this afternoon.


For Puff Pastry:(Yield 10)


Water dough:
160 gms All purpose flour
2 tbsps Vegetable oil
1/2 Cup water
1/3 tsp salt

Oil Dough:
120 gms Flour
4 tbsp vegetable oil


Filling:
2 Potatoes (about 300 gm)
1 medium size onion(chopped)
1/3 cup Sweet Pea/carrot (chopped)
2 tbsp Malaysian Curry Powder (or any curry powder)
1 tbsp Soy Sauce
1/2 tsp Salt
1/2 tsp Sugar


Others:
1 egg yolk



Cook potato, skinned and cut it into pieces, chop the onion. In a cooking pan, add about 3-4 tbsp of oil, fry onion until its fragrance,  add curry powder, give a quick stir, add potato pieces, stir well and mash the potato pieces a little. Season with Soy Sauce, salt and sugar.

Add peas at the end, mix well and let cold.



Now work on the pastry sheet, knead the oil dough and water dough separately, let them sit aside for 20 minutes. After 20 minutes, roll out the water dough, place the oil dough in middle, wrap it up tight, make sure the should be no air in between the two dough.

Slowly and lightly roll the dough out, roll it up as shown in the picture, and flatten it out, roll up again,  flatten it out, do it three times.

Divide the dough into 10 equal parts, press it with your palm, and flatten it out with a rolling pin into about 4 inches in diameter. When you roll this out, make sure you lightly roll at one direction, forward or just backward, this way it will be easier to work on.



Place the potato stuffing in the middle fold it into a half moon shape, lightly press the edge, and make decorative edges. I have made a small video clip to show how to wrap the Puff.



When all the puffs are wrapped, lightly brush egg yolk on the surface of the puffs. Preheat oven to 350 F(175C).



Bake the puffs for 30 minutes, or till golden brown in colour.



中文版,For Chinese,Click --》酥皮咖喱角

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