Tuesday, October 21, 2014

Chicken Curry Puffs

Special request from my boy again...his favourite Curry Puffs! Therefore I took this opportunity to test out another recipe :) This time round the pastry uses fully butter, with added egg and simple plain flour unlike the  previous potato curry puffs  (without egg added) I've attempted :) Both pastry are good, crisp and flaky while they are still warm. But if you preferred a slightly chewy pastry, you may like to try the pastry dough which consist of rice flour and tapioca flour. Besides passing the taste, I'm also satisfied with the looks of the puffs :D Definitely looking much better than my first attempt!

the filling...Chicken Potato Curry. Looks spicy? hehehe not really, spiciness level have adjusted to suit my kids ^.*

the pastry dough...do not over knead as it will result a tough pastry instead of flaky.

wrapping up....

Recipe ref : '新之味' Oct 2013 Issue
Ingredient (12 puffs)

  • 3 tbsp oil
  • 125gm Hai's Instant Curry Chicken Paste
  • 1 small onion, diced
  • 2 medium potatoes, peeled and diced
  • 100gm minced chicken
  • 3/4 cup water
  • salt & sugar to taste

  • 100gm butter, cubed and chilled
  • 350gm plain flour
  • 1 egg, lightly beaten
  • 100ml water

  1. Prepare filling : Heat oil in pan. Saute onion until soft and fragrant. 
  2. Add in curry paste and fry for 2 mins.
  3. Add in potatoes and minced chicken and mix well for another 2 mins.
  4. Add in water and bring to cover. Cover and simmer on low heat until the potatoes are tender and gravy thickens. Top up more water if necessary. Mixture should be fairly moist and not too dry.
  5. Add salt & sugar to taste. Cool down completely before use.
  6. Pastry : Rub chilled butter into flour until mixture resembles fine breadcrumbs.
  7. Mix in beaten egg and add water gradually and knead into a smooth dough. Do not over knead. Cover and rest for 15 mins.
  8. Divide dough into 12 equal portions (you may divide it into 15 portions if prefer a smaller puffs). On a lightly floured surface, roll out dough into a round flat disc. (do not roll out too thin)
  9. Add in filling onto dough and fold into half. Pinch the edge to seal and pleat. Repeat step until all dough are used up.
  10. Heat some oil in a deep saucepan. Deep fry curry puffs over medium heat until golden brown on all sides. Remove and drain on kitchen paper. Best serve warm.

And I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House


Dumpling Love (@cscc28) said...

Your pleating is so beautiful!! I love how you've got so much filling and the skin isn't so thick! Would so buy this if you sold them haha.

Miss B @ Everybody Eats Well in Flanders said...

How did you do the crimping, it is so neat! I brought a curry puff plastic couple of years ago, until now still not opened yet :p

Peng said...

Dumpling Love....I'm trying very hard not to pile in too much filling if not the puffs will all burst haha...

Miss B...I did not use the mould! Hand pleated, practise and practise by watching the video on YouTube hahaha....

kitchen flavours said...

such perfect curry puffs! My favourite snack anytime of the day! Looks really delicious! Thanks for sharing with CYB!

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