Potato Curry Puffs (Epok Epok Kentang)

This is my 2nd time on attempting curry puffs, as usual the pleating still not up to standard but taste definitely pass hahaha....Though my kids are able to appreciate slightly spicy food, but for this batch  I did not add any chilli into the potato filling. So that they can enjoy at ease without gulping down gallons of water. Oh my boy requested next batch no need to add hardboiled egg, just fill in lots of potato filling hahaha...

2 kinds of Epok Epok...baked version and the traditional deep fried version. The baked one which uses short crust pastry is very buttery and flaky. This was a recipe which I kept during my home economic subject in the secondary school days which was decades ago! It tasted rich and good but after feedback from my food tasters...the deep fried version is still the much preferred ones ^0^ 

Curry potato filling....the filling is good, not spicy but yet enough spice flavour impart from the good curry powder and I've added some sugar to balance the whole mixture.

Recipe ref : My Kitchen
Ingredient

Filling (enough for 24 puffs)

• 600gm potato, peeled and diced
• 1 large onion, diced
• 2 tbsp meat curry powder (Babas)
• 3 tsp sugar
• 1.5 tsp salt or to taste
• some curry leaves
• 1 cup water

Method

1. Heat 2 tbsp oil in wok, add in onions and curry leaves and stir fry till onion is translucent and fragrant.
2. Add in potato and fry for 2 mins. Add in curry powder and sugar and mix evenly for 1 min.
3. Add in water and bring to boil. Cover wok with lid and simmer on low heat till potato is soften and liquid is reduced. Add in salt to taste.
4. Cool completely before use. 

Deep fried version

Recipe ref : My Kitchen
Pastry (deep-fried)
12 puffs

• 125gm plain flour
• 25gm rice flour
• 25gm tapioca flour
• 25gm butter
• 25gm vegetable oil
• 65ml icy cold water + pinch of salt

Method

1. Sift flour into a large mixing bowl.
2. Melt butter with oil in a saucepan. 
3. Pour the hot over the flour and mix thoroughly using a wooden spatula.
4. Add in cold water and knead to form a soft dough. Cover and rest for at least 15 mins.
5. Divide dough into 12 equal portions. Roll out each portion into a 8-10 cm circle, wrap in a heap tbsp of potato filling and 1/4 hardboiled (if using). Pinch edges to seal and pleat. 
6. Deep fry in medium hot oil until golden brown. Drain well on kitchen paper. 

Oven baked version

Pastry (oven-baked)

10 puffs

• 200gm cake flour
• 100gm butter, cubed and chilled
• 1/2 tsp salt
• 5 tbsp cold water

Method

1. Sift flour and salt into a mixing bowl. Add in butter and rub into the flour till bread crumbs like.
2. Add in water and lightly knead till a soft dough is formed.
3. Divide into 10 equal portions. On a floured surface, roll out dough into a round disc. Fill in a heap tbsp of potato filling and 1/4 hardboiled egg. Fold the pastry into a half circle and pinch to seal the edge. Prick the surface with a fork. Glaze with beaten egg.
4. Bake in preheated oven at 200 deg cel for 25 mins or until golden brown.

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