Flaky Curry Puffs

These curry puffs are made with two types of dough and results in flaky puffs. The original and most recipes normally divide the two dough in 12 or 24 equal portions and wrapping one dough with another and individually roll each one, which I normally do and this is very time consuming. But, one time when I was going to do that, had a aha moment and thought to myself why not roll it like puff pastry. I did and the result is the same and saves me time.



For water dough

* 200 g plain flour
* 100 ml water, mixed with
* 1/4 teaspoon salt
* 1 tablespoon butter

For butter dough

* 100 g plain flour
* 75 g butter

For filling

* 220 g potatoes (cubed and par-boiled in some water, drained)
* 100 g big onions (cubed)
* 2 tablespoons curry powder, mixed with some water
* 1 sprig curry leaf (optional)
* 1 tablespoon oyster sauce (optional)
* salt, to taste
* sugar, to taste
* light soy sauce, to taste
* 1 dash pepper

1. To make WATER DOUGH, place flour in a mixing bowl.
2. Rub in butter and add in the water.
3. Knead into a smooth dough and leave aside to rest for 10 minutes.
5. To make BUTTER DOUGH, rub butter into the flour to form an oily dough.
6. Or like me, use the food processor to make both dough.
7. To make FILLING, heat pan with 3 tbsp oil.
8. Fry onions until soft and add curry powder until fragrant.
9. Add the other ingredients and add water and fry till dry.
10. If potatoes are not soft, add water again and fry till dry and potato become soft.
11. Cover the pan once in a while so that the potato will be cooked faster.
12. Leave to cool.
13. Roll the water dough into a rectangle.
14. Flatten the butter dough on.
15. Add filling and seal the sides.
16. Pinch the edges to form a scallop design or any design Deep fry puffs in medium hot oil.
17. *Note: You can make the filling a bit more saltier because when you eat it with the puff it will make the filling taste blander.


Read more: http://www.food.com/recipe/malay-style-curry-puff-108903#ixzz1NYQkvZDu

Two types of dough


Rol1 the water dough bigger (about 32 * 32 cm) than the butter dough(30 cm * 15 cm).


Wrap the butter dough by folding the water dough.


Roll the wrapped dough to a square and fold again similar way and roll again.


Then roll it into a sausage


Depending on the diameter of the "sausage" and how big you want your curry puffs, how thick to cut each dough. Try one, and then cut the rest.


Put a dough on the cut side and roll into a circle.



Wrap the potato mixture and fold.