This is definitely one of my favourite snacks. I love it with a hot cup of teh-si. Ahhh, bliss. It's really not that difficult to make either. Only thing is, there are several 'components' to take care of - the pastry, the filling and the frying. But I assure you, when you take that first piping hot bite, it's worth all the effort!
(Yields approx 12-14 medium sized curry puffs)
- 250g plain flour
- 60g melted margarine (I have always used straight from the tin without melting and the pastry turned out fine)
- 80 to 90ml water mixed with ½ teaspoon of salt
* I have tried Planta and ghee, and I find that Planta is better. Ghee tends to make the puff a bit too crispy/flaky for my liking.
- 2 cups of potatoes (cubed, boiled and drained)
- 1 cup of cubed chicken flesh
- ½ cup of minced onion
- Curry rempah
- ½ cup coconut milk
- Salt to taste
- Hard boiled eggs (cut into small wedges)
* I usually make extra curry chicken for dinner and then set aside some for making curry puffs the next day. Haha, busy moms have to work smart ;)
1. For the filling, heat a pan and sauté the onions in the butter until soft. Add in potatoes and curry mix and fry until fragrant. Finally, add in chicken, coconut milk, salt and cook until thick. Leave to cool.
2. In a large bowl, combine flour and margarine. Add in water a little at a time and knead until dough becomes smooth and pliable. Leave it to rest for 10-15 minutes.
3. Roll out the dough into a thin sheet (about 0.5cm or less, if you prefer a thinner crust like I do). Using a round cookie cutter or bowl, cut the dough into circles and place a little filling in the middle (including a small wedge of egg). Fold over and pleat the ends of the pastry to seal in the filling.
* Do what I do - make your life easier by getting a curry puff mould!
4. Deep fry curry puffs until golden.
5. In a skillet, heat up some oil. When it is hot, slip the puffs in gently. Fry till golden brown. Leave on tempura paper to soak up excess oil.