Terima kasih!
 

Curry Puffs 

Curry Puffs

        INGREDIENTS for Pastry :

  • 2 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 tbsp ghee [clarified butter]
  • 1 egg, lightly beaten
  • water

        INGREDIENTS for Meat filling :

  • 1 lb lean beef, minced or chopped
  • 6 oz potatoes, finely diced
  • 3 onions, finely chopped
  • 3 tbsp Malaysian meat curry powder (recipe)
  • 1-2 tbsp chili powder, or to taste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp vegetable oil
  • 1 cup water
  • salt and pepper

Cook's Note : Curry Puffs made in Eurasian households are traditionally made with a minced beef & potato filling. Use any of your favorite minced or chopped meat - chicken, lamb, turkey - or an all-vegetable filling such as peas & potato filling.

Alternatively, readymade puff pastry from the frozen section of your supermarket, can be used. Curry puffs can be baked instead of deep fried - remember to brush curry puffs with an egg wash before baking for a nice golden brown color

 

 
 
   
 
 
 

        To Prepare Meat filling :

  • In a small bowl, combine meat curry powder and chili powder, Worcestershire sauce and soy sauce, add a few tbsp of water if necessary and mix into a thick paste
  • Heat wok on high, add peanut or vegetable, stir-fry onions, curry paste 1-2 mins, add beef and potatoes, season with salt and pepper
  • Stir-fry  until oil begins to separate from the meat
  • Pour off some of the excess oil and add a cup of water
  • Lower heat and simmer till quite dry
  • Remove from heat and cool in a strainer

        To Prepare Pastry :

  • Sieve together flour, salt and baking soda
  • Using your fingers, rub ghee [clarified butter] into the sifted flour until it resembles fine crumbs
  • Mix egg in, add water gradually, press into a ball
  • Knead dough by pushing away, using the heel of your hand till smooth
  • On a floured surface, roll out dough, cut into rounds 3 inch in diameter
  • Flatten each round with a rolling pin, fill with a tablespoonful of beef & potato filling
  • In a small bowl, add 2-3 tsp water to the beaten egg
  • Fold over in half, pinch along the edges to seal, using a little egg wash if necessary to seal
  • Brush the tops of each curry puff with the egg wash
  • Preheat oven to 350F degrees oven. Bake curry puffs until light golden brown, about 20-30 mins
  • Serve hot or at room temperature - ideal as a cocktail party snack!

 

 
 

 

 
 Copyright 2003-2013 MalaysianFood.net All rights reserved.          |  Links  | Advertise  | Banners  |  Terms of Use | Privacy Policy |