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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 egg
1/4 cup vegetable oil
1/2 cup water
1/2 tsp salt
For filling:
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.
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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.
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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.
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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.
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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.
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My curry puff is ready.
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It goes well with a cuppa hot Chai (Tea)!!
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中文版,For Chinese,Click --》烤箱版咖喱角
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