Saturday, June 30, 2007

Curry Puffs

I always like to have a batch of these curry puffs in the freezer for that unexpected guest or to satisfy the sudden craving for some savouries. The pastry in this recipe is quite easy to make, the dough bind together nicely, were easy to roll out and very crispy and flaky when fried. Instead of curry puffs, they can also be shaped into samosas. The filling is a delicous curry of beef and potato. They are very morish and you won't be able to stop at eating just one.

curry puff
Makes 13 'large' curry puffs

Ingredients for pastry
100gm flour
½ tsp salt
2 Tbsp shortening
4 Tbsp cold water

Method
1. In a food processor add the flour, salt and shortening. Pulse to blend the shortening into the flour mixture. Add water slowly till a dough is formed.
2. Remove and rest dough in the fridge for ½ hour.
3. Roll out thinly.(I prefer to use my pasta machine as it can churn out a very thin pastry without too much effort).
4. Cut pastry into rounds, place on the curry puff mould, add the filling. Lightly brush one edge with water to help seal .

pleating curry puff with a mouldcurry puff mould


curry puff ready for frying
5. Deep fry the curry puffs until golden brown.

curry puff


beef curry puff filling
Ingredients for Curry Puff Filling
100 gm beef mince (meat of your choice)
330 gm potato (boil and cube)
¼ cup peas
½ tsp garam masala
1 tsp curry powder
¼ tsp fennel seeds
½ tsp chilli powder
¼ tsp tumeric powder

Method
1. Heat 1 Tbsp oil in a wok. Add mince and the rest of the 'filling' ingredients and fry till mince is cooked.
2. Set aside and leave to cool before using.

flaky curry puff pastry

Tip : These curry puffs freeze well. Freeze them uncooked. When you want to eat them, toss them straight into the deep fryer without defrosting. There is no difference in texture or taste and are just as crispy.

61 Comments:

sharon said...

Thank you so much for sharing this! I tried this out and it was really delicious. Both my husband and I really enjoy this as we haven't eaten this for many years. I didn't have any mould so my puffs were quite irregular in shape :) but the taste was just awesome. Thanks again for this wonderful recipe. :)

Sinner said...

Sharon, thank you for your feedback. I am so glad you and your husband liked this curry puff as well. :)

Anonymous said...

Hi Sinner,
Can u confirm tht 4 TBS,not tsp water is needed for the dough? I just made the dough n its very wet!

Susanna

Sinner said...

Hi Susanna,

It is definitely 4 Tbsp.

The amount of water needed also depends on the condition of your flour. In country with high humidity the flour has already absorb some moisture from the air.

The shortening should not be melted. If your dough is too wet, add a little bit more flour.

Hope that helps.

Sinner said...

Susanna,

Just a thought as I know different countries sometimes have measures that differs. Aust has a different Tbsp measure of 1 Tbsp = 20ml.

My 1 Tbsp = 15ml. So my 4Tbsp = 60ml of water.

Anonymous said...

Hi Sinner,

Belated thks for ur tips!

Susanna

r said...

The recipe and pictures look fantastic. I like to make them. Where can I buy curry puff molds? Thanks!
R

Sinner said...

R,
My puff mould was brought from Malaysia. I don't know which country you are from but if you are not in Asia keep your eye out in any Chinatown shops for these.

They are quite cheap but check to make sure there is no gap when you fold the mould together or the curry puff will split when deepfried.

Sharpei Puppy said...

Hi Sinner,

I have a question as you mentioned flour, Is it high grade flour you are using or standard flour?

As I always get confused with these two flour.

Sinner said...

Sharpei Puppy,
Standard flour is used in this recipe.
Usually I will mention bread or high grade flour if I am using the other type.

Sharpei Puppy said...

Ok Thanks! I will try this receipe next week. Cuz I always wanted to make curry puff the deep fried one and never success. Hopefully this time I can be successful cuz I like the crisp of the pastry.

Sharpei Puppy said...

Hi Sinner,

I really take the time today to complete my first task which is making curry puff!! I am so pleased with the result though I altered some ingredients cuz I add more water to my dough? Cuz I increase twice the size of the ingredients. And I add abit more water cuz my dough quite dry even when I put 8tbsp of water and cuz I didnt have a food processor I use manual hand knead and it was ok as well. However you are right the puff was great! And also I had a curry puff mould so makes life abit easier for me as well =) I made 15puffs and all finished by my family. Thank you so much for sharing the receipe. I hope next week I can try out another receipe of yours!! =) Great job!!

Sinner said...

Well done Sharpei Puppy ! Now you can go on to conquer all the other pastry recipes ;)

Thanks for the feedback.

Sharpei Puppy said...

Hi Sinner,

Hehe I will try make the seremban siew pau cuz thats my next target. Yesterday curry puff was good! I realise even if hand knead the dough had a touch of elastic evenwhen I roll it flat using a rolling pin.But the taste was great because the pastry is thin and crispy like what you mentioned. Cuz I had always like to make deep fried curry puff but never successful..And mooncake festival is coming soon and I made some Snowy mooncake yesterday as well. =)

Sinner said...

sharpei puppy
where did you manage to buy your kou fun for your snowskin mooncake ?
And was the lotus seeds reasonably priced?

Sharpei Puppy said...

Hi Sinner,

Yes, I managed to buy Koh Fun from Taiping Asian Grocery? I went to the one in Howick branch and managed to find some. I bought the HK brand Foo Lung Ching Kee Co..

Go to the flour section and its in a small colourful orange red packet.It will say cooked glutinous rice flour. You can try going to the north cote branch and see if available. Just see the label cooked glutionus rice flour by Foo Lung Ching Kee. Dun buy the cock brand one cuz I havent try that yet?? But the other brand I used was quite successful.

And also lotus paste around $5.50? But I am trying to buy some yam and make my own yam paste? Just steam your yam till ready to mash add sugar and oil? Cuz yam paste is delicious! If you like you can also use ready made durian paste as well.If you have salted egg yolk even better!

Sharpei Puppy said...

And also I forget to add as well the snowy mooncake receipe I obtain from Jo's bakery. But I modified the other part? Instead of making carrot snowy mooncake? I make pandan snowy mooncake? I used redbean paste as my filling, And instead of using carrot juice I used pandan paste/essence and I mixed them with water so it became pandan juice. Then condensed milk I dun use? Yes my first time making Snowy moon cakes and I break all the rules..I add coconut milk instead cuz I think it will taste nicer? I did success in making the snowy mooncake? But only thing have to be very careful what makes your snowy mooncake successful is the Koh Fun! If you use the wrong Koh Fun you have to start over again cuz I was being naughty? I didnt follow using the koh fun and I used Glutinous rice flour instead so my skin was not successful!!

And then I used the correct kohfun! I was successful but makesure u also buy a mooncake mould? If no mooncake mould your mooncake will not be successful as well.

Sinner said...

Sharpei Puppy
Thanks for the info on the flours. Sounds like you are having fun making your mooncake. You should start a blog and record your kitchen adventure.

Sharpei Puppy said...

Hehe I dunno whether I will be good at blogging? But anyway I might try set up one day when I am free. =)

Delphine said...

Hi Sinner,
Good morning, you have very nice curry puffs, I think when I have the time I will sure to try it & by the way how did you manage to cut the pastry so round before wraping? Thanks.

Sinner said...

Delphine,
I have round plastic cutters that comes in various diameters.
But before I bought those, I have used a glass rim and even an empty tin can. Next time you eat can food, save the one with the right size.

Delphine said...

Hi Sinner,
Thanks for your prompt reply, I appreciate. Ya, I think, if I make now I will use a round bowl first for the time being. Thanks again.

Delphine said...

Hi Sinner,
Good morning, I tried your curry puffs last night & it turn out very delicious. The skin was crispy. I have the mould too but I like yours as you have a cutter as to the size of your mould, I think I have to find a cutter that is slightly bigger than the mould. Also, I do not know why I cannot put so much fillings as you & your curry puff looks so perfectly fold together. I just roll out the pastry maybe that is the problem. My brother is going to give me his pasta machine when he moves to KL next two months, so I think meantime I have to do it manually. I have made some extra to leave it in the freeze but could not wait until the next day & fry again later in the night but notice that it stick together & break up when I spilt it up. I store in plastic bag.Anyway thanks alot, I love your curry puff.

Sinner said...

Delphine,
What a kind brother you have. With the pasta machine you will be able to roll out thin pastry without too much sweat.

It could be because my pastry is thinner, hence I could put more filling. I am greedy, I like heaps of fillings in my curry puff ;)

When you leave them aside for frying later, dust them with a little flour and if possible leave a little gap between each curry puff.

When you first freeze them, put them on a tray a little apart. Once they are frozen solid then you can put them together either in a plastic bag or airtight container.

Am so glad you like the curry puff. Thank you for the feedback.

Delphine said...

Hi Sinner,
Thank you for your prompt reply, me too like heaps of fillings but I could not do it, this weekend I will try again, I have 2 moulds, 1 slightly smaller but I notice the one with a larger gap in between the mould is easier to fold together & can hold more fillings. I like your pastry as me too roll very thinly & your pastry doesn't break. Thanks again I am happy.

Sinner said...

Delphine,
I find the smaller mould is better for hai mai or peanut filling.

You are most welcome.

Blinky K'chings said...

Hello Sinner,
I found your blog this mornin' and all the recipes looks great. What caught my eye is the curry puff. Can i get the mould in Bake with Yen?

Irene Lai

Sinner said...

Hi Blinky,
I have no idea about Bake with Yen but these moulds are quite common in Msia.

They are quite cheap but check to make sure there is no gap when you fold the mould together or the curry puff will split when deep fried.

stoplookingatfood said...

i like adding prawns to the filling as it gives it added texture... and also use puff pastry for a quick fix solution instead of making the dough... so you don't add curry leaves while making the filling?

Colin H.Y. Sweeney said...

Your curry puff look yummy. I am curious where you can get your puff mould.

Thanks

Sinner said...

Colin
Thanks. I bought my curry puff mould from Malaysia. Chinatown would be a good place to keep an eye out for them in other countries.

MinnieMe said...

Sinner.. where did you get the mould in malaysia? would i be able to get it in giant or tesco malaysia? im going back kl end of this month :)

Sinner said...

MinnieMe,
I bought mine at those traditional chinese crockery shops decades ago though they tell me the mould is still available even in Sg. It is quite common and cheap. Make sure you check that they 'shut' properly before you buy.

Audrey said...

Hi
Just wondered if curry puffs made with your recipe can be baked? I'm not keen on deep frying.Thanks.
Audrey

Sinner said...

Hi Audrey,
I have never tried baking these. However if you do try, would love to know the outcome.

greedy said...

hi its me greedy again. was so motivated after trying out the sweet and sour fish and turn out to be a huge success. i decided to embark on yr curry puffs recipe. every step was manageable until the lifting up of the cut dough onto the mould. i find it shrink considerably and doesnt fit onto the mould. pls advise

Sinner said...

Hi greedy,
If the pastry keeps shrinking as you roll, leave it alone for a few minutes and work on the next one. The gluten needs to relax. Don't fight with it.
Hope I am not too late.

greedy said...

thank you so much for the prompt reply. you are just in time as i have kept the balance filling in the fridge. i will try again now.

Delphine said...

Hi Sinner,
Doing curry puff again, many times already but this time I tried using the pasta machine to churn out the pastry but after 2 times rolling out the pastry it breaks up, do not know why & the pastry is not oily, do I need to start rolling it out from the pasta machine from thick to thin (No. 9 to 1) Large gap starts at No. 9. Thank You.

Sinner said...

Hi Delphine,

Sorry for the late reply, just got back.

When rolling with pasta machine, start from the widest slot (no 9) and turn the dial down one slot each time.

The pastry shouldn't break. Your flour could be quite dry. If that is the case, use a tiny bit more water when making the pastry.

Delphine said...

Hi Sinner,
Thank you so much for your reply, sorry to bother you, just got back from holiday, that's good, missed you & recipes. Infact after checking for your reply a few times, I tried again & was quite successful this time as after rolling out I dust some flour before the next roll (ie. from No: 9 till No: 5) so happy to see your reply today, alot of my friend like this curry puff & praise the pastry was very good. Thank you so much.

Sinner said...

Hi Delphine,

Glad it worked out in the end. I find it much quicker and easier to use the pasta machine to roll out thin pastry.

So good to hear your friends like this pastry too :)

Anonymous said...

Hi Sinner

I just love curry puff and miss the Old Chang Kee ones we get in Sg and M'sia. I'm not keen on the type using 2 types of dough for the layers.

My main problem in making curry puffs is in rolling the dough. I see that you use a pasta machine and would love to get one too. Can you share some info on what to look for in a pasta machine. I have never made pasta or Chinese noodles but would like the pasta machine for rolling dough and maybe fondant. Are you using a manual machine?

Would appreciate your help and advice!!!

SD

Sinner said...

Hi SD,

Yes I am using a manual machine. The brand I am using is made from Italy - Marcato Atlas. I would recommend this brand if you can get it. It is good quality and will last you a lifetime.

Anonymous said...

Hi Sinner

Thanks for the info. Will try and look for the brand.

SD

Anonymous said...

Hi Sinner

I finally got my Marcato Atlas pasta machine from ebay. Arrived yesterday. Thanks for the advice.

SD

Sinner said...

Hi SD,

Wow that was quick - you don't muck around do you ;)

This pasta machine is going to last you a lifetime. But do remember not to wash it no matter how greasy it feels. Just dust it with flour and brush it off.

Anonymous said...

Hi Sinner,

I plan to make curry puffs for a coming party using your recipe. Before I start, can I ask if you have ever tried making these using the water dough and oil dough method? I´ve seen many curry puffs recipes using a combination of oil & water dough. Thanks for your advise.

warm regards,
purplegirl

Sinner said...

Hi purplegirl,

I haven't tried the water and oil dough for the spiral curry puff yet. Those kind of dough are a bit more involved.

Since you will be making heaps for a party, your best bet will be a pastry that is less fiddly. The one here is easy to handle and will be easier to churn out. And these taste like our Malaysian curry puffs :)

Anonymous said...

Hi Sinner,

Ok, now I understand that the pastry that involved oil and water dough is meant to churn out spiral curry puffs. Oh no, my plan is to make the normal curry puffs so your recipe sounds like the right one for me :) Can I replace shortening with margerine? And how many grams is 2 tbsp of shortening? Many thanks again for the clarification. Can´t wait to get started on it.

many thanks again
purplegirl

Sinner said...

Hi purplegirl,

Not advisable to replace shortening with margarine. Margarine has a higher water content. Shortening makes the pastry more crispy.

2 Tbsp shortening = 25gm = 1oz.

Are you using a curry puff mould to help you with your puff production ?

Good luck.

Anonymous said...

Hi Sinner,

I made the curry puffs today. I quardrupelt your recipe for the dough and I ended up using margerine instead of shortening. The pastry still came out very good in my opinion - really transported me back home for a day :) Now I´m wondering if the pastry would taste even better if I would have use shortening. You´re right that this dough is really easy to handle. I used the mould like you; I´m absolutely hopeless in pleating it by hand. The mould does a perfect job & it´s much faster too. Thank you so much for sharing all your wonderful recipes. Next on my list - your rendang shiok!

warm regards,
purplegirl

Sinner said...

Hi purplegirl,

I would so love to be a guest at your party. Would absolutely kill for a curry puff right now ! ;)

So glad it turned out well. Yes, I too would like to know whether there is really a great difference if you use shortening especially if the curry puff is eaten when cold.

Looking forward to hear what you think of the rendang shiok.

Anonymous said...

Hi Sinner,

Oh it would be so great to have you at our party but unfortunately NZ is a million miles away from Europe :( I came upon a few interesting recipes for curry puffs in a Malay website which says that by using boiling hot oil (melt the margerine/shortening) to mix with the flour & salt & then slowly adding iced water to combine the dough will produce a very cripsy skin. I´m thinking to try out this method next time. Many readers on that site who have tried it gave it thumbs up. What are your views on this?

purplegirl

Sinner said...

purplegirl,
Can I have the link for the malay website please ? Thanks.

Indeed too far to travel for a curry puff. lol

Anonymous said...

Hi Sinner,

Silly me....should have given you the link earlier. Here it is.

http://www.myresipi.com/top/detail/841

There are a lot of interesting Malaysian recipes on this site. I have forgotten so many Malay words but when I browse this site, I kinda refresh my Malay at the same time :)

purplegirl

Sinner said...

Hi purplegirl,

Interesting to see egg as part of the ingredient in the pastry.

Was trying to read the comments but the text speak was doing my head in ! Had to go in and out of the site several times to clear my head :(
'Text' reading is clearly out of my league. lol

You should try out that recipe since you are on a curry puff 'roll' at the moment. lol But do come back and tell me the result of your trial.

Anonymous said...

Oh I hv some probs reading the text too. Most of the readers on that site used abb & they mixed Eng & Malay so it´s kinda confusing to figure out what they are trying to say sometimes. I´ll certainly keep you informed when I hv tried out the recipe :)

cheers
purplegirl

ratu said...

my favorite Indonesian food..!! I like it,,in Indonesia called 'pastel'..

Adam said...

Adam Parmenter

I've been looking for a handy little gadget like the one pictured there! The red pastry clamp type... thingie. Do you know where I could get one nowadays?

Sinner said...

Adam, you can try looking for it at an Asian shop.

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