♥ Spiral Curry Puff ♥


Thursday, December 28, 2006



What you need:

Curry Potato Filling

Outer layer pastry:

400 g Flour
50 g Margarine
1/3 tsp Salt
1/2 Egg
170 ml Water

Inner layer pastry:

120 g Flour
60 g Shortening



Method:


Outer layer:

1. Boil margarine, water and salt. Pour into the flour. Add in egg. Knead well. Let dough rest for a while. Divide into 8 portions.


Inner layer:

2. Mix flour and lard/shortening together. Knead well and divide into 8 portions.

Wrapping:

3. Wrap inner layer with outer layer. Flatten it and then roll it up like a swiss roll. Repeat twice and then divide into 2 portions.

4. With cut side on the table, roll dough into a circle and fill with a spoonful of curry filling. Wet the outer rim of circle and fold into half, seal the edges.

5. Puffs can be left to freeze and packed in ziploc bag when frozen until needed.

6. To fry frozen curry puffs, start them in cold oil. Remove several ladles of hot oil as the puffs are slightly brown, turn heat on to the highest and fry puffs until brown. This way will ensure that the puffs will not be soggy.

7. To fry the second batch, add in the slightly cool oil and put in the frozen puffs, frying the same way as no.6.

8. Put fried puffs in 250f oven to keep warm.

Whipped up @ blogger @ 3:29 AM

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A singaporean vegetarian who loves to recreate traditionally non-vegetarian signature dishes or hawker food into vegetarian-friendly dishes for my meat-eating pals to taste.

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