Curry puffs

Curry Puff is a snack filled with curried potatoes commonly found in Malaysian and Singapore. It has been a favourite recipe from my mother. Whenever I feel the need to have a snack or bring a plate to share with family, I make a batch of these oven baked curry puffs.

They will be eaten as entrees. Each one of these delicious parcels is loaded up with curried minced beef and potatoes with extra spicy. The filling is wrapped in puff pastry and baked until golden and crispy. I assured you, once you have tried one, you will keep coming back for more!

These curry puffs are proven crowd pleasers and are always gone before people start coming round for seconds. This has prompted me to share my mother’s curry puff recipe.

We use curry paste and add a bit more chili powder and turmeric for yellow colouring in ours. These are also baked rather than deep-fried, a healthier version. Well, my curry puffs is spicy, delicious and great as entrees rather than snacks or desserts. Let’s bake!!!!

Ingredients

6 puff pastry sheets


Filling


4 medium size potatoes, peeled and diced into small cubes and enough water to cook in microwave
2 Tbs olive oil
1 small brown onion, chopped finely
2 Tbs garlic minced
1 packet A1 Action One curry paste
500 g beef minced
2-4 curry leaves
200 ml coconut milk
1 Tbs chili powder
1/2 Tsp turmeric powder
1 1/2 Tsp sugar
1 Tsp salt, extra
1/4 Tsp pepper, extra


Egg Wash
1 egg
1 Tbs milk


Method

Making the Filling

Put potato and water in microwave safe bowl, microwave cook for about 25-30 minutes until soften. Once done, drain. Then cover and set aside.

In a deep bessimer pot on high heat, add oil and fry onions and garlic gently until golden brown for 1 minute. Add curry paste and curry leaves; continue frying until fragrant. Then add chili powder, turmeric powder until aromatic about 2 minutes.

Next add beef minced and with a wooden spoon, separate the mince into small bits. Continue to cook and stir until the meat is cooked about 5 minutes.

Lower heat to medium heat; add coconut milk, and potato. I like potato to be slightly mash yet till texture-cubed. Check for seasoning. I like it a bit more salt and pepper. Simmer for about 20 minutes to reduce liquid further – want it to be crunchy texture and paste look. Remove pot from hob and allow the mixture to cool down preferably 6 hours to overnight to absorb the curry flavour.

The next day, take out puff pastry from the freezer and allow 20 minutes to thaw. Cover with a wet cloth. Line the baking trays with baking paper.

Pre heat oven on 200 degrees C. Cut puff pastry into 9 square pieces. Place a pastry square in your palm and add filling using a tablespoon, place in the middle. Fold sides and lightly press sides with your thumb and index finger to seal. For a secure and pattern use a fork. Line pastries on the prepared baking tray.

In a small bowl, beat egg and milk. Brush each curry puffs with egg wash.
Bake curry puffs in the oven for about 20 -22minutes or until golden.
Let them cool on a rack. Then store in an airtight container.


Notes: Do not put too much filling. Puff pastry will crack open. You can make your own curry paste. Omit coconut milk if you don’t want to add in. Omit chili powder and turmeric if you don’t want to use them.

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