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.