Curry puff is a very hearty snacks for me, I am still living in the world of 3 curry puffs for a Ringgit (Malaysian Currency). I was surprised to see the price AND reduced size curry puff at the road side stall last time when I visited Malaysia. It was just costing a lot more, at much smaller portion! Talking about inflation huh!
It make sense to make it at home... I guess. As I do not fry much, I decided to come up with a baked version of Curry Puff, the shell is somewhat different in texture, still tasty nonetheless.
Ingredients for Pastry Shell：
1 cup Whole Wheat Flour
3/4 cup all purpose flour
1 tbsp Wheat Germ
2 tbsps semolina flour
50 gm or 3 tbsp Butter
1/4 cup vegetable oil
1/2 cup water
1/2 tsp salt
3 medium size potato (Cubed)
1/2 cup frozen sweet pea
1 medium size onion (chopped)
3 tbsp Malaysian meat curry powder
1 tbsp chili powder
1 tbsp Soy Sauce
1/2 tsp Sugar
Salt to taste
In a stand mixer knead together all ingredients under Pastry shell into a somewhat stiff dough. Cover it with damp clean cloth, let rest for an hour.
Meanwhile, cook the filling, heat up 2 tbsp of oil in a cooking pot, stir fry minced onion until translucent add curry powder and chili powder give it a quick stir, pour in 1/4 cup of water, bring to boil, and cook until oil shows at the edge.
Add peas and potato pieces, stir well, add 1/2 cup of water, season with salt, sugar and soy sauce. Cover with lid and cook until potato become soft. Use a potato masher or fork to lightly mash the potato and peas. Cold down before using, it is important to let it cold down to aid the wrapping.
Take out the rested dough, roll it into a big rectangular shape about 2 mm thick. Use a cup about 5-6 in diameter, cut out round shape pastry. Knead together the remaining of dough and repeat the same process until every bit of dough is used.
Place a tbsp of filling in the middle of the circle, fold together into a half moon shape, pinch along the edge to seal. As shown in this video.
Preheat oven to 400F （大约200 C), bake curry puff for 20-25 minutes or until golden brown in color.
Note：You could brush some egg wash over every curry puff for better color.
My curry puff is ready.
It goes well with a cuppa hot Chai (Tea)!!
中文版，For Chinese，Click --》烤箱版咖喱角