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)
- 180gm plain flour
- 125ml water
- 1/4 tsp salt
- 75gm plain
- 20gm butter
- 20gm shortening
- Combine and knead water dough and oil dough separately into a dough. Cover and rest for at least 30mins.
- 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.
- Roll out the dough into a large thin rectangle. Roll up, on the long side, like a swiss roll.
- 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.
- Repeat with the remaining 3 half-moon pieces of dough. You will end up with 16 round discs for wrapping up the filling.
- 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.
- 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.