Curry Puffs 2 Ways Recipe By Tasty Food

MALAYSIAN STYLE SPIRAL CURRY PUFFS

Steps:

• Peel and chop the onions. Cut the onions into small cubes.
• Cut the chicken breast meat into small dices. Set aside.
• Peel and cut the potato into small dices.
• Cut the lemongrass into small pieces, then mince it. Use only the white section always.
• Minced the ginger and chop the red chili into small pieces
• Saute the onions, lemongrass, ginger, and chili with some vegetable oil in the wok until fragrant. Set aside.
• Sti -fry the chicken meat until it is cooked. Add back the onion,
• Add all the ingredients (except the green peas) to the chicken Stir occasionally to prevent the ingredients from sticking to the wok.
• Add the green peas when the potato cubes are soft.
• Simmer over low heat until the gravy is almost dry.
• Combine all the ingredients for the water dough in the food processor. Remove and roll it into a long rectangle on a piece of plastic sheets.
• Combine all the ingredients for the oil dough in the food processor. Remove and transfer it to the center of the water dough.
• Place the second piece of cling film to cover the oil dough.
• Roll out the dough to form a long rectangle.
• Remove the top film.it stacks up
• Told the dough like closing a book so that it stacks up into 4 layers.
• Chill the dough. Repeat twice of the folding.
• Roll out the dough to a rectangle for the last time. Roll it up like making a Swiss roll.
• Cut the 'Swiss roll' into 20 portions.
• Roll out the pastry into a round shape.
• Place it on the pastry mold. Put the filling at the center of the pastry.
• Close the mold, Press firmly so that the edge is sealed up completely.
• Open the mold to remove the curry puff.
• Deep-fry in vegetable oil at 180°C/350°F for 6 minutes or until golden brown.

CURRY BEEF PUFFS RECIPE BY TASTY

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic, and cook for 3-4 minutes, until the onion is translucent and starting to caramelize.
• Add the ground beef and cook, breaking up with a spatula, until the beef is cooked through and browned, about 4-6 minutes. Drain off any excess grease.
• Add the McCormick® Curry Powder, cumin, sugar, pepper, and salt. Stir until well combined, about 2 minutes more.
• Pour the beef broth into a liquid measuring cup and stir in the cornstarch until dissolved, then pour into the skillet with the beef. Stir to combine, then bring to a simmer. Cook until the liquid has thickened and no longer pools, 3-5 minutes. Transfer the beef mixture to a bowl and let cool completely.
• While the meat is cooling, remove the puff pastry from the freezer and let sit at room temperature for 25-35 minutes, until thawed but still firm. Unfold the puff pastry sheets and cut each into 6 roughly 5-inch squares.
• Line 2 baking sheets with parchment paper.
• Spoon 2½-3 tablespoons of the beef filling onto the center of each pastry square. Fold diagonally to form triangles, pressing the edges together and being careful to keep the filling from touching the edges of the pastry. Crimp the edges with a fork to seal. Transfer to the prepared baking sheets.
• Chill the curry puffs on the baking sheets in the refrigerator for 20 minutes to firm up the pastry.
• Arrange a rack in the center of the oven. Preheat the oven to 400°F (200°C).
• In a small bowl, whisk together the egg and water.
• Remove one tray of puffs from the refrigerator and use a pastry brush to brush the egg wash over the puffs. Bake for 18-20 minutes, until puffed and golden brown. Remove from the oven and repeat with the remaining puffs.
• Let the puffs rest for 10 minutes, then top each with a sprig of cilantro before serving.
• Enjoy!

CURRY PUFFS 2 WAYS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C), or heat a large pot filled halfway with cooking oil to 350°F (180°C). Place a wire rack on top of a baking sheet.
• In large pan, add the vegetable oil, onion, chicken, salt, pepper, cumin, curry powder, and cayenne. Cook for 10 minutes, stirring occasionally, until the onion softens.
• Add the potatoes, peas and carrots, and milk and stir to combine. Cook for 10 minutes, stirring to break up the potatoes, until the curry thickens to the consistency of mashed potatoes. Remove the pan from the heat and let the curry cool for 30 minutes.
• Dust a clean surface with flour and roll out the puff pastry to flatten the seams.
• Using a wine glass, cut out 8 circles from each pastry sheet.
• Scoop 1 tablespoon of the cooled curry filling in the center of a puff pastry circle. Fold the puff pastry in half, press the edges together, and seal the edges in a folding and rolling motion.
• If baking, place the curry puffs on the prepared baking sheet and brush with the egg wash. Bake for 15 minutes, or until golden brown.
• If frying, add the curry puffs to the hot oil in batches and fry for 5 minutes, until golden brown.
• Let cool for 10 minutes before serving.
• Enjoy!

POTATOES CURRY PUFF I

Steps:

• ------------Makingof the fillings------------------------Ð .
• Heat some oil in a wok and fry the potatoes.
• Remove the potatoes and the oil from the wok.
• Place another few tbsp of oil into the wok and fry the chicken meat with the onions, carrots and green peas.
• Add the potatoes back into the wok and add in the rest of the seasonings (salt, curry powder, light soya sauce).
• Stir fry the mixture until cooked, then leave it aside.
• -------------OuterSkin: ----------------.
• Mix the flour and oil together and form a dough.
• Cut into equal pieces (Each piece must be big enough to be rolled out/flatten to about 1/2 cm thick and 13 cm dia. pastry sheet).
• --------------------InnerSkin-----------------.
• Mix all the ingredients together to form a dough and cut into equal pieces (Same as above).
• -------------Makingof the Curry Puff Skins (For wrapping the fillings) :------------------.
• Take 1 piece of the outer skin dough and roll into a ball.
• Leave it aside.
• Take 1 piece of the inner skin dough and roll into a ball.
• Dough the 2 circular pastry balls together.
• Flatten pastry with a rolling pin on lightly floured board to about 1/2 cm thick sheet.
• Cut out round pieces about 12-13 cm in diameters from the flatten pastry.
• Place a portion of the fillings& the egg onto the centre of the flatten pastry. (Fillings should cover about 10 cm dia.) Note: not to put too much fillings, or else it will be difficult to fold the pastry later on.
• Fold the flatten pastry to forms a half circle such that it covers the fillings.
• Press lightly to seal the edges.
• Flute the edge by pinching and twisting the edge with your fingers. (Action: Pleating of the edges)
• -----------Cooking Method------------
• Deep fry the puffs until golden brown.

POTATOES CURRY PUFFS II

Steps:

• Heat the oil in a frying pan.
• Fry the chopped onion and curry paste till fragrant.
• Add the meat, potato and salt.
• Stir and cook till quite dry.
• Remove from pan and leave to cool.
• Roll out the pastry on a lightly floured board to about 1/2 cm thickness.
• Cut out round pieces (6-8 pcs) using a pastry cutter.
• Put a teaspoon (heap) of filling and the boiled eggs in the centre of each round piece of pastry.
• Fold each piece into half to cover the filling.
• Press lightly to seal the edges.
• Flute the edge by pinching and twisting the edge with your fingers. (Action: Pleating of the edges) Thus, the puffs are completed and ready for baking.
• Lightly glaze a layer of oil/butter onto the baking tray.
• Place all the puffs onto the baking tray and glaze with egg yolk.
• Bake in a preheated hot oven of temperature 200 degree Celsius/ Gas Reg. 7 for 20 minutes.

BAKED CURRY PUFFS

Steps:

• In a wok or pan, heat a little oil and fry chopped garlic until golden add onion and ginger.
• Add in the minced meat and fry for 2 minutes breaking up the meat into small pieces. ( I use a separate pan to fry the meat and drain off excess fats, then add the meat to the onion mixture).
• Add potatoes, cook for further 2-4 minutes.
• Add the curry powder, water, sugar salt and pepper and simmer over a medium low heat stirring occasionally to prevent burning, until the potatoes are almost soft. (About 10 - 15 minutes).
• You may need to add a little extra water if there is no sauce left.
• Add in the mixed vegetables and coriander last and cook for a further 2 - 3 minutes until the vegetables are just starting to soften.
• Remove from heat and cool.
• Cut the puff pastry into 4 inch by 4 inch squares.
• Put some filling onto one half of the square.
• Brush edges with a little water and fold over pastry to make a rectangle or triangle shape.
• Use a fork press the sides together to seal the edges of the puff pastry, and also the makes a nice pattern.
• Brush the puffs with the egg wash (beaten egg).
• Bake in a preheated oven 185°C until a nice golden colour. (about 10 minutes).
• Arrange the curry puffs on a serving platter and serve with dipping sauce.