咖喱角是马来西亚有名的小吃，我仍然生活在 1 令吉（马来西亚货币）可以吃 3 个咖喱角的世界里。上次回马来西亚时，看到路边摊的咖喱角价格和尺寸都缩小了，感到很惊讶。真是直观的通货膨胀啊！
这几天比较有空，想着在家做些咖喱角吃。因为冬天我不是很想开油锅炸东西，所以就做了烤箱版的咖喱角，外壳的质感虽然有些不同，但仍然是美味无比。
It makes sense to make it at home... I guess. As I do not fry much stuff at home, I decided to come up with a baked version of Curry Puff, the shell is somewhat different in texture, still tasty nonetheless.
1 1/2 杯 中筋面粉 （all purpose flour）
1/2 杯 杂粮粉
50 g 或 3 大勺 黄油 Butter
1/2 杯 （+ 3 大勺）冰水
1/2 小勺 盐
咖喱土豆馅儿：
3 只 中型土豆
1 只中型的洋葱，切碎
3 大勺 马来咖喱粉 （Malaysian meat curry powder）
1 大勺 辣椒粉 （chili powder）
1 大勺 酱油
1/2 大勺 糖
适量 盐
Ingredients for Pastry Shell：
1 1/2 cup of all purpose flour
50 g 或 3 大勺 黄油 Butter
1/2 杯 （+ 3 大勺）冰水
1/2 小勺 盐
咖喱土豆馅儿：
3 只 中型土豆
1 只中型的洋葱，切碎
3 大勺 马来咖喱粉 （Malaysian meat curry powder）
1 大勺 辣椒粉 （chili powder）
1 大勺 酱油
1/2 大勺 糖
适量 盐
Ingredients for Pastry Shell：
1 1/2 cup of all purpose flour
1/2 cup of multigrain flour
50 g or 3 tbsp Butter
1/2 cup plus 3 tbsp of icy water
1/2 tsp salt
For filling：
3 medium size potato (Cubed)
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
1. 先准备馅料，锅里下两大勺的油把洋葱炒软，然后加入咖喱粉和辣椒粉翻炒。倒入1/4杯水，煮滚之后煮至泛油。把土豆切丁，青豆洗干净备用。
2. 先倒入青豆（可无）翻炒，再加入土豆块，稍微翻炒1-2分钟之后倒入一杯清水，下盐，糖和酱油调味。
3. 加盖中火焖煮至土豆软了之后，拿个勺子稍微把土豆压压。成半土豆泥状。冷却备用，记得一定要冷却，不然包的时候容易漏馅。
1. To make the filling, heat 2-3 tbsp of oil in a cooking pan, stir fry chopped onion until translucent. Add curry powder and chili powder and give it a quick stir, add 1/4 cup of water and bring to boil, turn the heat to medium and cook the spices until oil releases at the edge.
2. Add peas （optional）and potato pieces, stir well and add 1/2 cup of water. Season with salt, sugar and soy sauce.
3. Cover with lid and cook until potato becomes soft. Use a potato masher or fork to lightly mash the potato. Let cool before using the filling.
4. 开始做酥皮，把所有材料用面包机或者厨师机揉成一个软硬适中的面团。用保鲜纸包起，放到冰箱里松弛一个小时。
5. 一个小时后把面团拿出来，擀开成2毫米厚。拿个圆形的盖子压出一个个圆形的面片，大小可以自己斟酌。大约是饺子皮那么大就可以了。
4. Knead together all ingredients under Pastry shell into a somewhat stiff dough, you can use bread machine or stand mixer for this task. Cover the dough with damp clean cloth, let it rest for an hour.
5. Take out the rested dough, roll it into a big rectangular shape about 2 mm thick. Use a mason jar lid of about 5-6 inches in diameter to cut out round shape pastry. Knead together the remaining of dough and repeat the same process until every bit of dough is used.
6. 取一片面皮，放上一勺炒好的馅料，对半捏起，按短片里的手法边上捏花，把咖喱角都做好即可入锅炸。
6. 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 above video. Repeat the steps to finish making all the curry puffs.
7. 烤香预热至 380 F （195 C），把咖喱角入烤箱烤20-25分钟至金黄色，中间翻面一次。
7. Preheat oven to 380 F (195 C). Bake the curry puff for 20-25 minutes until golden brown, turning side once in between.
50 g or 3 tbsp Butter
1/2 cup plus 3 tbsp of icy water
1/2 tsp salt
For filling：
3 medium size potato (Cubed)
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
1. 先准备馅料，锅里下两大勺的油把洋葱炒软，然后加入咖喱粉和辣椒粉翻炒。倒入1/4杯水，煮滚之后煮至泛油。把土豆切丁，青豆洗干净备用。
2. 先倒入青豆（可无）翻炒，再加入土豆块，稍微翻炒1-2分钟之后倒入一杯清水，下盐，糖和酱油调味。
3. 加盖中火焖煮至土豆软了之后，拿个勺子稍微把土豆压压。成半土豆泥状。冷却备用，记得一定要冷却，不然包的时候容易漏馅。
1. To make the filling, heat 2-3 tbsp of oil in a cooking pan, stir fry chopped onion until translucent. Add curry powder and chili powder and give it a quick stir, add 1/4 cup of water and bring to boil, turn the heat to medium and cook the spices until oil releases at the edge.
2. Add peas （optional）and potato pieces, stir well and add 1/2 cup of water. Season with salt, sugar and soy sauce.
3. Cover with lid and cook until potato becomes soft. Use a potato masher or fork to lightly mash the potato. Let cool before using the filling.
5. 一个小时后把面团拿出来，擀开成2毫米厚。拿个圆形的盖子压出一个个圆形的面片，大小可以自己斟酌。大约是饺子皮那么大就可以了。
4. Knead together all ingredients under Pastry shell into a somewhat stiff dough, you can use bread machine or stand mixer for this task. Cover the dough with damp clean cloth, let it rest for an hour.
5. Take out the rested dough, roll it into a big rectangular shape about 2 mm thick. Use a mason jar lid of about 5-6 inches in diameter to cut out round shape pastry. Knead together the remaining of dough and repeat the same process until every bit of dough is used.
6. 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 above video. Repeat the steps to finish making all the curry puffs.
7. Preheat oven to 380 F (195 C). Bake the curry puff for 20-25 minutes until golden brown, turning side once in between.
中文版，For Chinese，Click --
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