Wednesday, 19 March 2014

Spiral Curry Puffs

Since it's the school holidays, I've a list of recipes that I want to experiment with, along with a long list of things I want to do. Sigh.... it's already halfway into the holidays, but I'm not even halfway through the lists..... 


Anyway, I made Spiral Curry Puffs for teatime yesterday using the dough recipe by Alex Goh. I've made this before a long time ago. I remember feeling quite disappointed with my puffs then because the lamination was not as neat & fine as the one in the book. This time, I'm still not fully satisfied with my puffs... the lamination turned out okay, but many of my puffs were broken before I could fry them. I wonder what could have gone wrong....


The good thing is, overall, the puffs were not  a total disappointment. The tasty & spicy filling wrapped in the flaky pastry made an addictive snack! 


Spiral Curry Puffs

Filling:
2 cm ginger (grated)
3 pods cardamom
2 whole cloves
2 cm thin cinnamon stick
2 tbsp meat curry powder (you may add more) - mixed with water to form a paste
200g minced meat (I used beef.)
250g potatoes (diced)
1 onion (diced)
mint leaves
salt
oil for sauteing

       Heat up oil in a frying pan. Fry cloves, cardamom & cinnamon stick until fragrant. Add  ginger  & curry paste. Continue frying until fragrant. Add meat & cook for about 3 minutes. Then add in potatoes & cook until soft. Add water when necessary. Finally add in onion, mint leaves & salt. Once cooked, remove from stove & set aside to cool completely.

Dough:

Water dough
260g flour
50g margarine/butter
20g sugar
100-140g water
Combine all ingredients & mix to form a smooth dough. Divide it into 2 equal portions & let it rest for at least 20 minutes.

Oil dough
180g flour
100g shortening (I used crisco.)
Combine all ingredients & mix to form a smooth dough. Divide it into 2 equal portions.

Assembly:

1. Wrap 1 portion of the oil dough with 1 portion of the water dough. (i.e. oil dough is inside & water dough on the outside.) Then roll it into a rectangular shape.



2. Make a book fold. Then rotate the dough 90 deg. 


3. Roll it into thin sheet of 2mm thickness. Then roll it up like a swiss roll. Leave it aside to rest for at least 10 minutes. Then slice the dough into 8 equal parts. Repeat the assembly process with the other portion.


4. Roll each piece of sliced dough into 3mm thickness. Place filling & pinch to seal.


5. Fry in hot oil until golden brown.

Dough recipe by Alex Goh from Irresistible Pastry.

I'm linking this post to Cook-Your-Books #10 hosted by Joyce of Kitchen Flavours.

3 comments:

kitchen flavours said...

Hi Faeez,
Your curry puffs have such neat pleats! I have made this recipe too, many years ago. I remembered that my puffs are not as neat, but it was delicious!
I love eating curry puffs, could snack on them anytime of the day!
Thanks for sharing with CYB!

Gloria said...

Just too good.. Loved the spiral puffs.. They look so inviting..

Ina Salehan said...

I will try this. I love this spiral puffs. Thanks for the recipe. I've tried yr karipap bai it was a success. Thanks so much.

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