If you love the taste of flaky pastries and curry, this is the best combo possible. Malaysians love these tasty morsels, and they can be found everywhere - from humble little street stalls to sumptuous breakfast buffets at hotels.
It's quite a labour of love though. Took me half a day to prepare the filling, make the doughs, shape and fry. But the effort was worth it.
INGREDIENTS
[Potato and chicken filling]
250 g potato, diced
150 g chicken, diced
1 tsp chili powder (optional)
2 tbsp meat curry powder
1 big onion, chopped
1 sprig curry leaves
1 tsp salt or to taste
1 tsp sugar or to taste
1 tsp light soy sauce
[Water Dough]
210 grams plain flour
pinch of salt
100 grams warm water
60 grams butter
[Oil Dough]
150 grams plain flour
100 grams butter
METHOD
[Potato and chicken filling]
Microwave potatoes to partially cook
Mix chili powder and curry powder with a little water to form a paste
Heat oil in wok, sauté chopped onions
Mix in curry paste and curry leaves. Sauté till fragrant.
Add in diced chicken and potatoes, mix well.
Add in some water (try with 100 ml first) and simmer for 10-15min. Season with salt, sugar and light soy sauce. Cook until potato is tender and mixture is dry.
Dish out to cool.
[Water Dough]
Place all ingredients into TM bowl. Mix 4secs/ speed 6.
Knead the dough for 1min.
Wrap in cling wrap
Rest for 1/2 hour
[Oil Dough]
Place all ingredients into TM bowl. Mix 4secs/ speed 6.
Knead the dough for 1min.
Wrap in cling wrap
Rest for 1/2 hour
[Rolling Out]
Divide each dough into 4. Keep the pieces wrapped up in cling wrap.
Flour surface. Roll water dough into a ball. Flatten with small rolling pin. Roll oil dough into ball and place within water dough. Seal the dough up.
Roll into a narrow and long rectangle. Fold up in 2 lines; top segment fold to the middle, bottom segment fold to the middle
Repeat 3 times. Then roll up like a Swiss roll. Use wet finger tips to moisten the surface during the roll up.
Cut into approx 2 cm thick discs. Cut off the ends.
Cover the discs with cling wrap, and a damp tea towel.
Roll each discs out, and put filling. Fold into half circles. Pinch the edges together. Use thumb and a finger to flatten a small section of the edge, then twirl that section in towards the filling. Repeat until all the edges are sealed.
[Airfryer]
Brush the pastries with oil. Preheat to 180°. Place a baking paper on the basket. Fry 10 mins. Flip, another 10 mins. Spray with oil, 200° 2 mins, flip 2 mins.
Filling adapted from
http://nasilemaklover.blogspot.com.au/2011/09/spiral-curry-puff.html#moreDough adapted from
http://hermiethethermie.blogspot.com.au/2013/09/spiral-curry-puff-in-hermie.html, which was in turn adapted from A Taste of Asia.
TIPS
The ends can be combined to make one pastry.
The uncooked curry puffs can be frozen.
Watch video for rolling out the pastry
http://youtu.be/OgeHBcB6Kw0Linked to the air fryer times list.
