Steps to Make Quick Curry Puff (Basic Pastry)

Hello everybody, 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. This time, I am going to make it a bit unique. This will be really delicious.

Curry Puff (Basic Pastry) is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Curry Puff (Basic Pastry) is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook curry puff (basic pastry) using 19 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Curry Puff (Basic Pastry):

1. Prepare A. Curry Puff Filling
2. Make ready 2 cups peeled & finely diced potatoes
3. Get 2 cups minced chicken
4. Take 1 cup finely chopped brown/yellow onion
5. Take 1 tbsp finely minced/chopped garlic
6. Get 1 tbsp chili powder
7. Get 1 tbsp meat curry powder (Baba's)
8. Make ready 1 tsp KEEN'S curry powder (see pic - optional)
9. Prepare 1 tbsp chicken seasoning powder
10. Prepare to taste Salt
11. Prepare to taste Pepper
12. Get Peanut/vegetable oil (cooking)
13. Take B. Curry Puff Skin
14. Make ready 500 g plain flour
15. Make ready 100 g rice flour
16. Get 100 g tapioca flour
17. Take 200 g margarine/butter
18. Get 250-300 ml water
19. Make ready C. ENOUGH OIL FOR DEEP FRYING

Steps to make Curry Puff (Basic Pastry):

1. A. Curry Puff Filling - 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.
2. B. 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. Avoid 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).
3. Tip for step 2 👉🏻 Use food processor instead of the rubbing method. Just pulse the dry ingredients and butter for curry puff skin until it resembles bread crumbs. Then, add enough water to form a pliable dough.
4. C. Cooking the Puff - 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.
5. Note: Alternatively these puffs can be stored in the freezer and last for months. Just half bake them, always leave them to cool completely before storing, in the fridge or freezer. No thawing needed when frying the ones from the freezer.

So that’s going to wrap this up for this exceptional food curry puff (basic pastry) recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!