Delicious Curry Puffs
Delicious Curry Puffs
Curry puffs are an excellent snack to make with curry powder. Many cultures lay claim to a curry puff - Malaysian, British, Central American, and more. This recipe is my own and harkens to Belize and China.
Author: Tara Suan
Ingredients
- 3 cups all purpose flour
- 1 ½ sticks cold butter in small pieces (eg frozen, then grated)
- 1 tablespoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon salt
- 6-8 tablespoons of ice-cold water
- 1 large onion, finely diced
- 1 pound ground chicken, beef or substitute such as soy protein, tofu, etc. (Can be omitted)
- 2 optional large potatoes, boiled and diced (if you are making without meat)
- 1 jalapeno, seeded and diced
- A handful of fresh chopped greens such as kale or ½ cup preserved greens like Chinese mustard
- ½ teaspoon salt (or to taste)
- 1 tablespoon curry powder
- ½ teaspoon cumin (optional)
- ½ teaspoon turmeric (optional)
- 2 tablespoons vegetable oil or butter
- 1 egg yolk beaten, to brush on pastries
Instructions
- Put the flour, spices and salt into a big mixing bowl and mix. Scrape the butter into the flour mixture. Using two knives cut the butter into ever-smaller bits. The flour should begin to resemble lumpy wet sand. When you have cut the butter thoroughly into the flour, sprinkle 4 tablespoons of water into the mixture and begin pressing the dough together. Add the remaining water as needed. The dough should come together and not be too crumbly. Form a disk, wrap in plastic and rest in the refrigerator.
- Preheat oven to 400 degrees. Sauté the onion in the butter or oil. When the onions soften, add the peppers and curry powder. Brown the spices in the onion mixture until fragrant and then add your protein, to crumble and brown. If using potatoes, add them now. Add the greens and the remaining spices and salt. Set aside to cool.
- Roll pastry dough to ⅛-inch thickness. Using a large opened can make 3 inch circles in the dough, or, cut dough into 3 inch squares. Gather remaining dough trimmings and roll out again. Fill each section with 1-2 tablespoons filling. Fold over each section and seal all the edges with water. Make a crimped edge for bonus points. Brush tops with egg wash. Bake pastries on a baking sheet for 15-20 minutes. The puffs should develop a nice brown crust. Let cool on a wire rack. Eat with hot sauce as desired. I prefer Marie Sharps. Enjoy!
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