Friday, May 27, 2011

Flaky Curry Puffs

These curry puffs produces a layered flaky pastry. It is so yummy. As you can see from the photo, these curry puffs are made with two types of dough which is similar to puff pastry. 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 day 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 plenty of 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
* 3 tbsp oil
* 220 g potatoes (cubed and par-boiled in some water, drained)
* 100 g big onions (cubed)
* 2 tablespoons curry powder, mixed with some water to make a paste
* 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. You can make the doughs by hand or like me, use a food processor. This would save you plenty of time and i does a better job too. 
  2. To make WATER DOUGH, place flour in a mixing bowl.
  3. Rub in butter until it resembles breadcrumbs and add in the water. (Food processor, put flour and butter in bowl and mix until butter resembles breadcrumbs. Then add water and mix)
  4. Knead into a smooth dough and leave aside to rest for 10 minutes. Refrigerate for 30 minutes.
  5. To make BUTTER DOUGH, rub butter into the flour to form an oily dough. (Food processor: put flour and butter into bowl and mix until it form a dough). Refrigerate for 30 minutes.
  6. To make FILLING, heat pan with 3 tbsp oil.
  7. Fry onions until soft and add curry powder paste until fragrant.
  8. Add the other ingredients and add some enough water to cover the potatoes and fry till potatoes are cooked and dry. Add more water if needed.
  9. Cover the pan and turn the potatoes every now and then so that it does not burn.
  10. When cooked, dish onto a plate and cool before using.
  11. Roll the pastry as illustrated below and wrap the potatoes in the pastry. Seal the edges.
  12. Pinch the edges to form a scallop design or any design you fancy. 
  13. Deep fry in medium hot oil.

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.

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.


Argus Lou said...

Very nicely done, Yok Sim! When I'm lazy I buy a pack of normal pastry dough and a pack of puff pastry dough, place one atop the other, roll them up and cut into thick discs for rolling into thin rounds for wrapping a curried filling. Then I bake them in the oven for 20-25 minutes at 185 degrees C or till golden. One can see a spiral pattern although not as well defined as when you deep-fry the puffs.
How are you?

Frances Tonna said...

here in Malta also use them as pea treat and also do them with ricotta