Fried curry puffs

Fried curry puffs

Indian

By
From
South East Asian Food

The pastry for Curry Puffs may be made with or without coconut cream.

Pastry

Ingredients

Quantity Ingredient
250g plain flour, sifted
1/4 teaspoon salt
1/2 cup coconut cream
or 75g soft butter
100ml water

Curry filling

Quantity Ingredient
1 tablespoon vegetable oil
1 brown onion, finely chopped
250g lean mutton or beef or chicken, finely chopped or minced
2 tablespoons commercial malaysian indian meat curry powder
1/2 teaspoon roughly ground black pepper
salt, to taste
1 large potato, boiled, peeled and diced
oil, for deep-frying

Method

  1. Sift flour and salt. Mix in coconut cream or butter and then water, and lightly knead into a soft dough. Allow to rest for 15 minutes or so. Roll out thinly and cut into circles about 8 cm across.
  2. Heat 1 tablespoon of oil in a pan and fry the onion until golden. Add the meat, curry powder and pepper. Stir until everything is well mixed and the meat has changed colour. Add salt to taste and a little water. Cook for 5 minutes – until the meat is done and the curry is dry. Lastly, add the potatoes and stir thoroughly to mix. Allow to cool.
  3. Place a little filling on each pastry round, fold over into a semi-circle and crimp edges to seal. Deep-fry in plenty of hot oil until golden brown. Drain and serve hot or cool, accompanied by a bowl of mint chutney to dip into.
  4. Frozen ready-made flaky or puff pastry may be used instead of the one given above, but in this case the curry puffs are cooked in the oven.
Tags:
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