Source: WikipediaCurry puff (Malay: Karipap, Chinese:咖哩角, Thai กะหรี่ปั๊ป, IPA: [kàrìː páp]) is a Malaysian, Singaporean and Thai, snack which is of Malay origin. It is a small pie consisting of specialized curry with chicken and potatoes in a deep-fried pastry shell. In Malaysia, this snack is found at many stores, especially at Indian and Malay food stalls and Indian food stalls in Malaysia, it is quite common to find vegetarian curry puffs with potatoes, carrots and onions as fillings. The Malay curry puffs tend to be sweet while the Indian curry puffs are usually spicy.In Singapore the most popular curry brands are:- A1 Curry Puff, Old Chang Kee and Sim Sun Pastries. Polar Puffs and Cakes introduced the curry puff with western puff pastry, which has a different taste and shape.
After a very long time I'm making these curry puffs. When I was in Singapore if I have a urge to have these curry puff I will just a walk to the MRT station where the Old Chang Kee is located and I have a pieces for myself but here I have to prepare them myself. They didn't come out in perfect shape- hmm I was disappointed but my family did enjoy the snacks with steaming hot beverage of their choice. That's what really matters to me-their smiling faces which made me feel contented..perfect shape didn't really bothered me after all.
Ingredients
Serving Size: 10 Puffs
For the Dough:
2 cups all-purpose flour
1 stick of cold butter
1tsp salt
1 egg
For the Filings:
3 hard boil eggs quartered
1 medium red onion chopped finely
1tsp chicken curry powder
1/2tsp garam masala
1tsp chili powder
1/2tsp turmeric powder
1/2 cup of finely diced chicken breast meat
2 large potatoes (boiled and finely diced)
1/2tsp black pepper
salt to taste
Preparation Methods:
Sift the flour in a bowl with the salt and break up the butter into small pinches and add it to the butter. Using your hand rub the butter into the flour so that you have a crumb like mixture. Break the egg and mix it in with the flour until you have a firm dough. Turn the dough out onto a work surface and knead it for 8-10 minutes until you have a pliable ball of dough. Cover the dough with cling film and refrigerate it for at least 30 minutes or for best result preferably overnight before using.Roll the pastry out so that it is 2-3mm thick. Cut out 8cm rounds with a biscuit cutter. Place a small spoonful of the curry mix in the centre of each round. Moisten the sides of the pastry with water and fold it over so that you seal in the filling. Mark the edges with a fork and set them aside until ready to cook. Heat vegetable oil on medium flame on a heavy bottomed wok. Once heated fry a batch of five curry puffs until golden brown. The puffs will be very soft so be careful not breaking it apart and never over-crowed . Remove and drain on kitchen towel and serve hot with any chutneys like mint or coriander.
Comments