Sunday, September 14, 2014

Spiral Curry Puff (Karipap Pusing)

Ooh curry puffs again! This time round I've attempted the spiral version one which is more crisp and flaky than the traditional epok epok. Not so nice spiral patterns for my first attempt, but taste is definitely not compromised :) The kids loved it so much that they ditched their fried noodle for lunch and hubby took 3 at a go after they were freshly fried! I would want to attempt sardine filling one for the next round (but not anytime sooner) using spiral puff too though is more work, hopefully I can improve on the spiral pattern :D

Recipe ref : My Kitchen
Ingredient (16 qty)

Water Dough
  • 180gm plain flour
  • 125ml water
  • 1/4 tsp salt

Oil Dough
  • 75gm plain 
  • 20gm butter
  • 20gm shortening
  1. Combine and knead water dough and oil dough separately into a dough. Cover and rest for at least 30mins.
  2. Separate each dough into 2 equal portions. Wrap the oil dough into the water dough. Roll out each dough into a round flat disc. Cut into halves. You will get 4 half-moon pieces of dough. Cover the rest of the dough while working on a piece of the dough.
  3. Roll out the dough into a large thin rectangle. Roll up, on the long side, like a swiss roll.
  4. With seam side up, flatten the swiss roll into a thin rectangle again. On the shorter side, roll up again like a swiss roll. Firmly press in the seam sides. Cut the roll into 4 equal round discs. 
  5. Repeat with the remaining 3 half-moon pieces of dough. You will end up with 16 round discs for wrapping up the filling.
  6. On a lightly floured surface, roll out each round disc into a thin flat circle (do not roll out too thin if not it will tear). Fill in about 2 heap tbsp of potato filling, fold up and seal the edge firmly. Pleat the seams.
  7. Heat oil in a deep pan, when oil is hot enough, drop in curry puffs 4 at a time, depending the size of your pot, and deep fry until nicely golden brown on all sides. Remove and drain well on kitchen paper. Cool down slightly before serving.

I am submitting this post to Asian Food Fest #11 Sept 2014 : Singapore hosted by Life can be Simple

Saturday, September 13, 2014

Butternut Squash, Leek & Brie Galette

I liked the yogurt olive oil pastry crust so much that I've made another portion to make a savoury tart. It is easier to make it into a rustic galette form without the need of a pie pan. Just roll out the pie dough and place on a baking sheet followed by piling up your favourite filling, a wholesome tasty savoury galette is ready for lunch or dinner :)

Butternut, Leek & Brie Galette
  • 1 portion yogurt olive oil pie pastry 
  • 300gm butternut squash, peeled and cut into 1" cubes
  • 1/2 tsp dried rosemary
  • 1 tbsp olive oil
  • 150gm leeks, sliced
  • 1 medium white onion, diced
  • 125gm Brie
  • 1 egg for glazing

  1. Toss the squash with rosemary, olive, salt & pepper. Bake in preheated oven at 180 deg cel for 30mins until tender.
  2. Heat 1 tbsp oil in pan, sauté onion till fragrant.
  3. Add in leeks and cook for another 5 mins until leeks are softened. Add salt & pepper to taste.
  4. Combine roasted pumpkin and leeks mixture together. 
  5. Lightly dust a working surface and rolling pin with flour. Roll out chilled dough into a 12" thin circle. Transfer to a lined baking sheet. Dot the top with Brie. Spoon filling even over the surface, leaving a 2" border. Fold the edges towards the centre. Glaze with beaten egg.
  6. Bake in preheated oven at 180 deg cel for 40 mins or until the crust turn golden brown.
  7. Cool down for 10 mins before cutting.

Friday, September 12, 2014

New England Apple Cheddar Galette

I never try apple with cheese together, have you? It actually tasted quite pleasant! Sweet apple slices with savoury salty cheese topping, something special compare to the usual traditional apple tart which tasted very sweet. As I do not want this rustic looking apple tart to taste too rich, I've chosen to make a pie crust which uses  yogurt and olive oil, no butter needed at all! Though no butter is added into the crust, it is still very tasty and flaky after baking! 

Making of Yogurt Olive Oil Pie Dough.... I've added an egg yolk into the dough as I do not want the crust to look over dull and plain after baking.

Yogurt Olive Oil Pie Pastry
Recipe ref :
  • 200gm plain flour
  • 1/2 tsp salt
  • 1 egg yolk
  • 125gm greek yogurt
  • 80ml olive oil

  1. Place flour and salt in a mixing bowl. Whisk to mix.
  2. Add in egg yolk, yogurt and olive oil. Use a pastry scrapper to cut them into the flour.
  3. When the dough comes together, fold a few times to form a soft dough. Do not knead. Cling wrap and chill in fridge for at least 30mins before using.

Recipe ref :
  • 4 Golden Delicious apples
  • 1 tsp lemon zests
  • juice of half a lemon
  • 1 tbsp honey
  • 2 tsp cornflour
  • 1 tsp cinnamon powder
  • 1/2 cup grated cheddar cheese
  • 1 beaten egg for glazing
  • coarse sugar for sprinkle

  1. Fill a bowl of with water and add in lemon juice. Peel and core the apples and place into the water while slicing them. Cut the apple into half and slice each part into 4-5 slices thick. 
  2. Drain away water. Sprinkle the honey and cinnamon over the apple slices and toss to coat evenly. Add in cornflour and zest and toss again.
  3. On a lightly floured surface, roll out the dough to about 12" wide.
  4. Gently move the rolled out pastry onto a lined baking sheet. Starting from 2" from the perimeter of the pastry round, arrange the apple slices, side by side, in a circular pattern, filling the circle. Sprinkle the top of the apples with grated cheddar cheese. Fold the dough up over the apple slices, forming pleats with the dough.
  5. Glaze the border of the dough and sprinkle sugar over. (not on the apples)
  6. Bake in preheated oven at 200 deg for 15 mins. Lower temperature to 180 deg cel and bake for another 20-25 mins or until the crust is nicely browned and apples are cooked through.
  7. Cool down slightly before serving.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Kit from I-Lost in Austen at this post.
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