Thursday, 26 September 2013

{spiral curry puff in hermie}

I like puff pastry. What's not to like? It's crispy, flakey and can be used in so many different ways that the ideas are endless. One of these ways is the cheat's way to an easy curry puff. Up until recently, I always used puff pastry for a curry puff because I thought that making them the traditional way was too hard and time consuming. Also, because you could just bake them in the oven and that was it. However, with my sister's kitchen tea looming, I thought I'd give these babies a go and surprisingly, they're not that hard.

These spiral curry puffs are found all over Malaysia and Singapore and I love devouring them when we visit. The fillings are always similar yet different so everyone has their favourite 'best' place to go. Now that I have made my own, I have a lot more respect to the people that make them day in and day out. Another thing to note is that they are deep fried hence the crispiness of the pastry but probably not so good for those thinking about their health. Also, I'm not sure that they store well (frozen or not) when making a double batch, so for me there will always be a place for the puff pastry curry puffs in my freezer. Enjoy!

This dough recipe is from the "Taste of Asia" Thermomix cookbook with some tweaks.

Water Dough:
210 grams plain flour (plus extra to get the right texture. I found my dough was too wet & sticky so needed more to be able to work with it)
pinch of salt
100 grams warm water
1 egg
60 grams butter

1. Place all ingredients into TM bowl. Mix 4secs/ speed 6.
2. Knead the dough 1min/ closed lid position/ knead button.
3. Wrap in cling wrap and set aside in the fridge.

Oil Dough:
150 grams plain flour
100 grams butter

1. Place all ingredients into TM bowl. Mix 4secs/ speed 6.
2. Knead the dough 1min/ closed lid position/ knead button.
3. Wrap in cling wrap and set aside in the fridge. Meanwhile, make the filling.

500 grams beef / chicken mince
half an onion, peeled
1 small potato, peeled & cubed 1cm
20grams vegetable oil
2-3 heaped tablespoons curry powder
50 grams water
salt to taste

vegetable oil for deep frying (e.g. rice bran, canola)

1. Chop onion, 3secs/ speed 6. Scrape down the sides.
2. Add cubed potato and oil. Saute 8mins/varoma/ stir speed/ reverse.
3. Add beef mince, curry powder, salt and water to TM bowl. Cook 8mins/ varoma/ stir speed/ reverse. Cool entirely in fridge before filling curry puffs.

NOTE: when you taste the filling with the salt already added and it is just right, add just a bit more. This is so that the filling of the curry puff will be delicious and flavoursome when only a small amount is used in each curry puff.

Curry Puff Assembly:
1. Get doughs out ready for rolling. Separate each ball into 4 lots. Lightly flour rolling surface. Place oil dough in water dough and wrap water dough around oil dough.

2. Working with one portion, roll water dough piece into a large circle. Place oil dough in the middle and wrap up.

3. Roll this into a long flat rectangle and then roll this into a 'swiss roll' style starting from the short end.

4. Turn the dough 90 degrees and roll into a thin long rectangular shape again. Roll up into a 'swiss roll' again.
5. Cut across the roll in slices so you see the cross sectional layers

6. Flatten each piece into a round disc and place filling in the centre.

7. Fold over pastry to cover filling and pleat the edges. If you need help with this, I learnt from this youtube video.
8. Put aside and complete all other puffs.

9. After curry puffs have been made, heat oil in deep fryer or wok to about 190 degrees. Fry a few (I can do about 6) at a time until golden brown.

Makes about 30.

Bon Appetit xx

Notes: Store these in a dry air tight container. If you want to reheat, place them in the oven on about 180 for 10-15 minutes.

1 comment:

  1. Thank you for the dough adaptation. I have the same recipe book, but I followed your oil dough proportion. It worked out well :)