SPIRAL CURRY PUFF

I have wanted to make spiral curry puffs a year ago but kept putting it aside as I thought of the challenges ahead! I mean preparing the curry fillings ahead, then the two types of pastry, then the technique of rolling out the pastry, then the crimping edges of the pastry, then the deep frying - pretty challenging I'm telling ya!

But after this attempt, I am definitely doing it again. It is really not that difficult after all. I have so many recipes on hand, but finally decided on this one which is lip-smacking good.

Recipe adapted from Cooking Crave

Puff's Fillings Recipe:

150 g chicken breast - diced, marinate with some salt and curry powder

200 g potato - diced

20 g carrot - chopped

30 g tomato - diced

250 g shallots - minced

1 stalk lemon grass - crushed

5~6 piece curry leaves

2 tbsp spoon curry powder - mix with some water

sugar and salt to taste

some water

2~3tbsp thick coconut milk (I use low-fat evaporated milk)

Dough Recipe:

Water Dough:

350 g all purpose flour/plain flour

40 g margarine

180 ml hot water

1/3 tsp salt

Oil Dough:

120 g all purpose flour/plain flour

60 g margarine

Method:

Puff's Filling:
Heat the wok/pan with some oil, stir in the minced shallot and cook until it's fragrant.

Add in lemon grass, curry leaves and curry powder, stir for about 2 minutes.

Add in potato dices, carrot and tomato, stir and cook for another 5 minutes or until potato sightly tender.

Slowly add some water for better cooking.

Add the chicken and cook until they are done

Sugar and salt to taste.

Stir in coconut milk and cook for another minute or two.

Remove from heat and set aside.

Prepare the dough:

Water dough:

Melt the margarine, salt in the hot water.

Make a well in the middle of flour and pour in the margarine salt water

Mix well and knead to form a smooth dough. Let it rest for 15 minutes. If it is too dry to handle, rub your hands with some water to work on it.

Divide the dough to 8 portion.

Oil dough:

Rub margarine into flour until they mixed well, divide to 8 portion.

Wrapping the puffs:(for 2" diameter curry puff mold)
Wrap the oil dough with water dough.

Flatten it to a 4" X 6" piece sheet using the rolling pin.

Roll it up lengthwise like making swiss roll

Repeat the step #2 and # 3.

Cut the roll into 6 piece portions.

With the cutting edge facing down on your work surface, roll it to a "2.5~3" circle skin.

Place the skin on the mold, fill up with the curry filling, fold the mold and trim the extra skin.

Remember to keep the sealing edge clean and oil free, or your curry puff will "pecah"/breaks when we fry it.

Fry the curry puffs until it's golden brown.