Baked Curry Puffs..........

Healthy puffs ready to bite in.............

I had a busy August month and I had many things to share but could not find the time to post up here. Another lame reason is I am just plain lazy to blog as my time is spent more on my FB games. So now I get a break from my addiction to share something here. Today's food is Baked Curry Puffs which I made a month ago. Gosh! that is how long I have been away from here.

I used some atta flour or wholewheat flour that is use to make the Indian Capati for this pastry. With baking this Malaysian favorite snacks it saves me the time of splattering my nice kitchen from any oily vapour besides being a much healthy snack.

Ingredients for pastry:

150g atta flour

150g plain flour

1/2 tsp salt

140g cold butter

Ice cold water to mix

Fillings:

200g lean meat (pork, chicken or beef)-diced

2-3 medium sized potato

1 tbsp oil

1 big onion- chopped

1 tbsp meat curry powder

1 tsp of chicken powder

salt to taste

Method:

The ready cook fillings........

Dice meat into desired cubes. Add salt and curry powder to season it for awhile. Boiled the diced potatoes in pot til tender. In a wok or pan, heat oil and sautee the chopped onions for a minute. Add in the meat and cook til browned and add in the boiled potatoes. Mix well and season to taste. Dish out filling onto plate and leave aside to cool.

To make the pastry, sieve flour and salt into a mixing bowl and rub in the cold butter gently until it resembles fine bread crumbs. Add enough ice cold water to form a firm dough. Wrap up dough with plastic sheets and leave to chill in fridge for about 30 mins before using.

Cut out pastry circles ready for wrapping with fillings.....

Roll out pastry thinly about the thickness of a 50 sen coin and stamp out with a cutter (I used the cover of my biscuit container) into circles of 9 cm in diameter. Place spoonful of fillings in the centre. Fold over, flute if you are skilful or just press down with a fork to seal the edges. I use the plastic curry puff maker bought in supermarket for easier handling as my arthritic fingers made it more diffficult for me to flute it.

Unbaked puffs ready to go into oven...........

Lastly brush puff with beaten egg for a golden glaze. Baked in a preheated oven of 200 degrees Celcius for 15 to 20 minutes or til golden brown.

Note: I had other versions of curry puffs over here and here.

I like to bake in double portions and when cooled I keep the puffs in airtight container or sealed plastic bags then kept in freezer for weeks to enjoy. When needed just take out to thaw and heat in microwave.

For those who wants to know how a curry puff mould looks like, refer to the above pic.

Put a cut pastry on top , add in fillings, fold over, press and pull out the unwanted ends.

Traditional Curry Puffs... Malaysian Style.

In my last post I made some curry puffs with puff pastry and I find that most of my Malaysian readers are more familiar with the traditional ones which are deep fried in oil. It can be easily made at home or can be bought from the pasar malam (night markets), Indian and Malay food stalls here. There are several types of pastry which uses different combination of the simple wheat flour with other flours to make these pastry shells. I have made one version here which has an addition of some rice flour and tapioca flour to make the pastry more crispy.

Ingredients for pastry skin: (makes about 20 pieces)

250 g plain flour

50 g rice flour

50 g tapioca flour

100 g butter or shortening

120 ml ice cold water (just add 2 pieces of ice )

The dough ready for rolling out.......

Cut into 4 inches rounds..........

Put in fillings and wrap up half moon shape........


Pinch the edges with forefinger and thumb using thumb to fold in the edges into pleats......


Deep frying the puffs....................

Drained on kitchen towel..............

Method:

Mix together all the 3 flours in a bowl. Rub in butter or shortening with the flour to a fine bread crumbs liked texture til well mixed. Slowly add in water and knead into a dough. Remember not to over knead the pastry. Over kneading will make the curry puffs tough and chewy. Roll out dough into 3 mm thick and cut into 4" round shape. ( I used a cookie container which has 4" diameter). Put fillings in centre and wrap up with pleated edges...which needs some skills and practice or else just press the edges together and flute it with a fork.

Heat oil in pot or deep fryer til hot about 190 degrees Celcius and deep fry the curry puffs for about 6 to 7mins or til golden brown.

Weekend Snapshot #4..Curry Puffs.

This weekend I made for my boys their favorite snacks...that is curry puffs. This lovely puffs with a little spicy taste of curry powder will never fail to whet anyone's appetite and it will disappear as fast as soon as it is out of the oven........

p.s. I have a recipe on how to make this easy puffs here. Can be improvise with sardines or tuna instead of meat.........

Quicky Curry Puffs for snacks...............

Unbake puffs....................

Golden brown curry puffs.................................

When my children were young I like to make them curry puffs from scratch...that means making the pastry myself . I always bake the puff in the oven because fried ones are too oily and will also be too messy to clean up later. Recently I bought a packet of frozen puff pastry and all I have to do is just prepared the fillings and fold over it with the pastry( no need to cut it because it is square in shape).Pop it in the oven to bake for 15 to 20 minutes and the puffs will be ready in no time. This method is for busy mom and anyway making your own pastry will of course taste better...For the fillings I used:

200gm lean chicken meat, diced small

3 medium sized potato, diced small (parboiled )

1 big onion, chopped

1 tbsp curry powder

1 tbsp oil

salt to taste

To make the filling,I seasoned the diced meat with curry powder and salt. Heat the oil in pan and fry onion til fragrant and soft. Then add in the meat. fry til browned and then add in the pre-cooked potatoes. Add a little water if it is too dry. Cook for a minute and dish out fillings onto a plate to cool. Put the fillings on the centre of pastry and fold over. Press down the edges with the tines of fork to get a neat fluted pattern. Slit the top of puffs with a sharp knife so the puffs will not crack when cooked. Brush puff with beaten egg to get a golden colour.Arrange on a

lightly greased baking tray and bake in a preheated oven (200 degree C) for 15 to 20 minutes til golden brown.