Curry Puff, a snack filled with curried mixture of meat, onion, and potato, is commonly found in Malaysia, Singapore and Thailand. Alternatively puff pastry (homemade or readymade) can be used. To fry or to bake them is not the question, because they both taste very good.
|Puff Dough||Curry Fillingangiesrecipes|
- In a bowl, combine curry powder, chilli powder and Worcestershire sauce. Stir in 2 tablespoons of water to make a thick paste. Heat oil on high and stir fry onions and curry paste for 2 minutes. Add in minced meat, diced potatoes and bell peppers. Cook until the meat has turned browned. Pour in water and let simmer on slow-heat for approximately 20 minutes until potatoes are soft. Stir in sugar, and season the mixture with salt and pepper. Continue to cook until it is about dry. Transfer to a bowl and leave aside to cool.
- To make dough, sift together the flour, salt and baking soda in a mixing bowl. Rub ghee into the flour mixture until it resembles breadcrumbs. Add water gradually and press into a ball. Knead the dough by pushing away, using the heel of your hand until smooth. Wrap in plastic film and let it rest for half an hour.
- On a lightly floured work surface roll out the dough thinly. Cut into circles, 8 cm in diameter. Flatten each round with a rolling pin, fill with a tablespoonful of the filling. Fold pastry over to make a half circle and crimp at edges. Alternatively fill one pastry circle with 2 tablespoons of filling, top with another circle, then seal and crimp at edges. Deep fry in hot oil until golden. If you prefer them baked, brush the tops of each curry puff with the egg wash and bake in the 180C/350F hot oven for 25 minutes.