Step-by-Step Guide to Make Perfect Curry Puff (Basic Pastry) - Free Download

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We hope you got benefit from reading it, now let's go back to curry puff (basic pastry) recipe. To cook curry puff (basic pastry) you need 19 ingredients and 4 steps. Here is how you do it.

The ingredients needed to cook Curry Puff (Basic Pastry):

1. Take of Curry Puff Filling.
2. Prepare 2 cups of peeled & finely diced potatoes.
3. Get 2 cups of minced chicken.
4. Provide 1 cup of finely chopped brown/yellow onion.
5. Take 1 tbsp of finely minced/chopped garlic.
6. Use 1 tbsp of chili powder.
7. Use 1 tbsp of meat curry powder (Baba's).
8. Prepare 1 tsp of KEEN'S curry powder (see pic - optional).
9. Provide 1 tbsp of chicken seasoning powder.
10. Provide to taste of Salt.
11. Use to taste of Pepper.
12. You need of Peanut/vegetable oil (cooking).
13. You need of Curry Puff Skin.
14. Take 500 g of plain flour.
15. Prepare 100 g of rice flour.
16. Provide 100 g of tapioca flour.
17. Use 200 g of margarine/butter.
18. Get 250-300 ml of water.
19. You need of Oil for frying.

Instructions to make Curry Puff (Basic Pastry):

1. Curry Puff Filling - Heat up wok over medium high heat and pour enough oil to cook curry puff filling. Sauté onion and garlic until fragrant. Add finely diced potato and minced chicken. Cook and stir over medium high heat. Add chilli & curry powder. Add the remaining ingredients and keep stirring. Taste and adjust seasoning accordingly. Simmer until lightly dry and potatoes are soft. Turn off the heat & leave aside to cool..
2. Curry puff skin - Rubbing method. Rub plain flour, rice flour, tapioca flour & butter until well mixed & resemble bread crumbs. Then add water in few additions, stop adding water once you have pliable dough. Avoid over knead the pastry. Roll out dough into desired thickness (3mm thick) and then cut into round shape. Wrap up the filling & fold into the shape of curry puff. Pinch the edge of curry puff & twist it to seal (We use curry puff mould)..
3. Tip for step 2 👉🏻 Use food processor instead of the rubbing method. Just pulse the dry ingredients and butter for curry puff skin until it resembles bread crumbs. Then, add enough water to form a pliable dough..
4. Heat up oil for deep frying. (Always use enough oil for frying so you ll have crispy curry puffs). Deep fry until golden brown. We usually make these in big batch. We Half bake them & leave them to cool completely before refrigerate. Fry the next day or after. Alternatively these puffs can be stored in the freezer and last for months. Just half bake them, always leave them to cool completely before storing, in the fridge or freezer. No thawing needed when frying the ones from the freezer..

It's a more modern version of Sri Lankan patties or Indian samosas - using puff pastry The vegetarian curry puffs can be stored in the freezer and baked right before serving. With store-bought puff pastry and excellent spice blends. Vegetable Puff Ingredients - Indian Curry Puff: Puff Pastry Sheets. Once, you have the 'Puff Pastry Sheets', then all you need the mixed vegetable filling and you're good to go. Just thaw and cut the sheets in desired size/shape, add the filling inside, wrap and.

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