Recipe Description
Curry puff is a popular Malaysian snack that can be eaten all throughout the day, especially during breakfast or teatime. It consists of a flaky and crispy pastry shell on the outside, and stuffed with a savoury curry filling on the inside. It is then deep-fried delicious-ness. This version is filled with curry potatoes and green peas.
Recipe Ingredient
- Shortening Dough:
- 170 g All Purpose Flour
- 45g Shortening
- 12g Sugar
- 98g Water
- 3g Salt
- Flaky Dough:
- 100g Low Protein Flour / Cake Flour
- 65g Shortening
- Potato Filling:
- 500g Potato, diced
- 100 g Frozen Green Peas
- 3 tbsp Sunflower Oil
- 3 tbsp Curry Powder
- 1 tbsp Sugar
- 1 tbsp Salt
- 1⁄2 tsp Black Pepper
Instructions
- Using a mixer and a paddle attachment, rub the flour and shortening on slow speed for 1 minute.
- Dissolve sugar in water and add it into the mixer. Mix on second speed for 2 - 3 minutes until the dough is smooth.
- Round up the dough and rest it for 15 minutes.
- In a clean bowl, sift flour on the table and mix in shortening. Using the palm of your hand, rub in gradually to form soft dough.
- Round up the dough and rest it for 15 minutes.
- In a pot, boil the diced potatoes until fork tender.
- Blanch the frozen green peas until soft.
- In a pan, heat oil. Stir the diced potatoes, green and peas. Add in curry powder, black pepper, sugar and salt.
- Stir until fragrant. Adjust seasoning as desired.
- Set aside and allow to cool.
- Divide and roll the shortening dough (36 g) and flaky dough (18 g) separately.
- Wrap the flaky dough into shortening dough.
- Using a rolling pin, roll out into a rectangular shape.
- Give one 3-folds and rest for 5 to 10 minutes.
- Turn the dough 90° and roll out into a thin sheet about 3 mm thick. Roll out the dough from top to bottom into a long cylinder shape.
- Divide each roll of Puff dough into 9 pieces.
- Using a rolling pin, flatten into a circular shape.
- Place potato filling in the middle, fold in half and seal before pleating the edges.
- Deep fry at 180 °C until light golden brown. Drain on kitchen towels and serve.
Shortening Dough:
Flaky Dough:
Potato Filling:
To Assemble:
