These curry puffs are party favorite for the guests as well as for me because i can make them ahead of time and freeze them. The pastry in this recipe is crispy even when puffs are cold
Ingredients:
Outer Layer:
400 g flour
50 g margarine
1/3 tsp salt
1/2 egg
170 ml water
Inner Layer:
120g flour
60g shortening
Filling:
150 g chicken meat
150 g onions
500 g potatoes
50 g shallots
2 tbsp oil
2 1/2 tbsp curry powder
1 1/2 tbsp freshly ground chilly (paste)
1/2 tsp salt
2 tsp sugar
3/4 cup coconut milk
Method:
For Wrapping:
Outer layer:
1. Boil margarine, water and salt. Pour into the flour. Add in egg. Knead well. Let dough rest for a while. Divide into 8 portions.
Inner layer:
2. Mix flour and lard/shortening together. Knead well and divide into 8 portions.
3. Wrap inner layer with outer layer. Flatten it and then roll it up like a swiss roll. Repeat twice and then divide into 2 portions.
4. With cut side on the table, roll dough into a circle and fill with a spoonful of curry filling. Wet the outer rim of circle and fold into half, seal the edges.
5. Puffs can be left to freeze and packed in ziploc bag when frozen until needed.
6. To fry frozen curry puffs, start them in cold oil. Remove several ladles of hot oil as the puffs are slightly brown, turn heat on to the highest and fry puffs until brown. This way will ensure that the puffs will not be soggy.
7. To fry the second batch, add in the slightly cool oil and put in the frozen puffs, frying the same way as no.6.
8. Put fried puffs in 250f oven to keep warm.
For the filling:
Cube the chicken. potatoes and onions
slice shallors.
Boil the potaoes till soft.
Heat oil ,sweat the shallots and add in ground chilly(paste). Fry until fragrant then add curry powder.
Add in the cubed chicken, then onions. When chicken is no more pink add in coconut milk.
Simmer until filling thickens, season with salt and sugar.
Leave to cool.
