Recipe of Homemade Curry Puff (Basic Pastry)

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, curry puff (basic pastry). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Curry Puff (Basic Pastry) is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Curry Puff (Basic Pastry) is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have curry puff (basic pastry) using 19 ingredients and 5 steps. Here is how you can achieve that.

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

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

Instructions to make Curry Puff (Basic Pastry):

1. A. 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. B. 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. C. Cooking the Puff - 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.
5. Note: 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.

So that’s going to wrap it up with this special food curry puff (basic pastry) recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!