Curry Puff
For its filling I used my felt over sardines paratel and added some mashed potatoes. (see the recipe below). You may use whatever filling you like.
I've added another filling recipe, mince pork recipe, see below.
375g plain flour
190g salted butter
90ml cold water
¾ tsp salt
¾ tsp sugar
Sift the flour with salt and sugar in a mixing bowl.
Grate in the butter, preferably a cold block and cold water.
Knead it gently with your finger tip until it forms a dough.
Shape it into a ball and cover with a damp towel.
Rest for 30 minutes.
Cut and weigh each dough into 35g, do cover with a damp cloth.
Dust some flour on your work bench and roll each dough to 3mm thick.
Pick it up gently and put about one table spoon of the filling.
Crimp the edges. Keep doing the rest and do keep it covered.
Heat up oil. Deep fry the curry puffs until golden brown. Drain off excess oil on a kitchen towel.
90ml cold water
¾ tsp salt
¾ tsp sugar
Sift the flour with salt and sugar in a mixing bowl.
Grate in the butter, preferably a cold block and cold water.
Knead it gently with your finger tip until it forms a dough.
Shape it into a ball and cover with a damp towel.
Rest for 30 minutes.
Cut and weigh each dough into 35g, do cover with a damp cloth.
Dust some flour on your work bench and roll each dough to 3mm thick.
Pick it up gently and put about one table spoon of the filling.
Crimp the edges. Keep doing the rest and do keep it covered.
Heat up oil. Deep fry the curry puffs until golden brown. Drain off excess oil on a kitchen towel.
Done...enjoy
Jue
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