Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, curry puff (basic pastry). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Curry Puff (Basic Pastry) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Curry Puff (Basic Pastry) is something that I have loved my entire life.
A curry puff is a snack of Southeast Asian origin. It is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. This is basic puff pastry making where you can try at home.
To get started with this particular recipe, we must prepare a few ingredients. You can have curry puff (basic pastry) using 19 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Curry Puff (Basic Pastry):
- Make ready Curry Puff Filling
- Make ready 2 cups peeled & finely diced potatoes
- Prepare 2 cups minced chicken
- Make ready 1 cup finely chopped brown/yellow onion
- Prepare 1 tbsp finely minced/chopped garlic
- Get 1 tbsp chili powder
- Get 1 tbsp meat curry powder (Baba's)
- Take 1 tsp KEEN'S curry powder (see pic - optional)
- Make ready 1 tbsp chicken seasoning powder
- Get to taste Salt
- Take to taste Pepper
- Get Peanut/vegetable oil (cooking)
- Take Curry Puff Skin
- Get 500 g plain flour
- Prepare 100 g rice flour
- Get 100 g tapioca flour
- Make ready 200 g margarine/butter
- Prepare 250-300 ml water
- Get Oil for frying
Just thaw and cut the sheets in desired size/shape, add the filling inside, wrap and. Curry puffs, also known as epok epok in Malay, are a fried savory pastry similar to Cornish pasties, Indian samosas, or South American and Portuguese empanadas. While it's hard to pinpoint the origin of Singapore's signature street snack, historians believe epok epok might have been introduced in the. Curry puffs are one of the many favourite 'kuih' in Southeast Asia.
Steps to make Curry Puff (Basic Pastry):
- Prepare fillings. Heat up wok over medium high heat and pour enough oil to cook curry puff filling. Sauté onion and garlic until fragrant. Add finely diced potato and minced chicken. Cook and stir over medium high heat. Add chilli & curry powder. Add the remaining ingredients and keep stirring. Taste and adjust seasoning accordingly. Simmer until lightly dry and potatoes are soft. Turn off the heat & leave aside to cool.
- Curry puff skin. Rubbing method. Rub plain flour, rice flour, tapioca flour & butter until well mixed & resemble bread crumbs. Then add water in few additions, stop adding water once you have pliable dough. Never over knead the pastry. Roll out dough into desired thickness (3mm thick) and then cut into round shape. Wrap up the filling & fold into the shape of curry puff. Pinch the edge of curry puff & twist it to seal (We use curry puff mould).
- Heat up oil for deep frying. (Always use enough oil for frying so you ll have crispy curry puffs). Deep fry until golden brown. We usually make these in big batch. We Half bake them & leave them to cool completely before refrigerate. Fry the next day or after. Alternatively these puffs can be stored in the freezer and last for months. Just half bake them, leave them to cool completely before storing. Thaw before frying.
Also known as karipap, the crispy pastry is stuffed with a variety of savoury fillings such as potatoes The crispy pastry is the reason to make these curry puffs. Many who have tasted it rave that it is one of the best they'd come across. During that time, the Portuguese conquered Malaysia, which became a settlement of the Portuguese empire. The Portuguese introduced their version of the empanada, a type of pastry usually with beef fillings. Deep-fried chicken curry puffs are crispy and flaky shortcrust pastries stuffed with curried chicken chunks, potatoes and egg.
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