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Curry Puffs

A community recipe by Mumof4

Not tested or verified by Nigella.com

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Introduction

Pasties from Singapore/Malaysia.

Ingredients

Serves: Makes about 8-10

Metric Cups

For the Shortcrust Pastry

100 grams plain flour
¼ teaspoon salt
90 grams butter (cubed)
4 tablespoons water

For the Filling

150 grams cooked chicken (or meat of your choice or veg)
1 medium onion (chopped)
1 tablespoon curry powder
1 medium potato (b0iled and diced)
2 tablespoons oil
1 pinch of salt
vegetable oil (for frying)

For the Shortcrust Pastry

3½ ounces all-purpose flour
¼ teaspoon salt
3⅙ ounces butter (cubed)
4 tablespoons water

For the Filling

5⅓ ounces cooked chicken (or meat of your choice or veg)
1 medium onion (chopped)
1 tablespoon curry powder
1 medium potato (b0iled and diced)
2 tablespoons oil
1 pinch of salt
vegetable oil (for frying)

Method

Curry Puffs is a community recipe submitted by Mumof4 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

PASTRY:

Sift the flour and salt into a mixing bowl. Rub the butter into the flour using the fingertips, until the mixture resembles breadcrumbs.

Lift the mixture up to incorporate as much air as possible.

Sprinkle two tablespoons of water over the mixture and mix into a dough using a knife. Add a little more water if the mixture is too dry.

Finally, bring it all together with your fingertips. Wrap in clingfilm & place in fridge while making filling.

THE CURRY PUFFS:

Heat oil on medium flame & when hot, fry the onions till soft. Add the curry powder & fry till fragrant.

Add the chicken/meat, salt & a little water & cook till done. Add the potatoes & mix thoroughly, it needs to be fairly dry.

Transfer to a plate & let it cool.

Roll out the pastry & cut out circles using a medium sized plain cutter. Place a small amount of filling in the middle & fold over to form a crescent. Pinch/crimp the edges to seal completely.

Now there are 2 ways you can cook them: deep frying(the traditional way) or in the oven(the healthier option) If baking, heat oven at 200C, glaze the puffs with beaten egg & bake on top shelf for 15-20 mins till golden brown. If deep frying, heat vegetable oil in wok/deep pan till hot. Deep fry the puffs a few at a time till golden brown on both sides. Drain on kitchen paper.

PASTRY:

Sift the flour and salt into a mixing bowl. Rub the butter into the flour using the fingertips, until the mixture resembles breadcrumbs.

Lift the mixture up to incorporate as much air as possible.

Sprinkle two tablespoons of water over the mixture and mix into a dough using a knife. Add a little more water if the mixture is too dry.

Finally, bring it all together with your fingertips. Wrap in clingfilm & place in fridge while making filling.

THE CURRY PUFFS:

Heat oil on medium flame & when hot, fry the onions till soft. Add the curry powder & fry till fragrant.

Add the chicken/meat, salt & a little water & cook till done. Add the potatoes & mix thoroughly, it needs to be fairly dry.

Transfer to a plate & let it cool.

Roll out the pastry & cut out circles using a medium sized plain cutter. Place a small amount of filling in the middle & fold over to form a crescent. Pinch/crimp the edges to seal completely.

Additional Information

The filling recipe given here is a very basic one. You can get creative & use pretty much anything. Just remember to keep it dry. My personal favourite is canned tomato sardines!

Tell us what you think

What 2 Others have said

I should exactly try this method of puff pastry sheet and try out how it comes, other than that the filing sounds so much yummier. thanks nigella i am your devoted fan. :)

Posted by Archiee0 on 7th September 2011
that sound lovely!!!

Posted by lilcook on 29th April 2011

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