Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, Curry Puff (Basic Pastry). one of my favorites recipe This time, I will make it a little bit tasty. This will be really deliciou

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

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

Step 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 crumb 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 crumb 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 month 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 exceptional food Curry Puff (Basic Pastry). Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!