Potatoes Curry Puff I Food

CURRY PUFF

Steps:

• Cook the Curry Potatoes and Chicken first.
• 1. Fry the onion and shallot in the oil.
• 2. Add in the chicken and stir fry till done.
• 3. Add in the pre-cooked potatoes, curry paste, light soya sauce, salt and water.
• 4. Cook on low heat, stirring constantly, till quite dry. Remove from heat.
• To make the Short Crust Pastry,.
• 1. Sift the flour with salt.
• 2. Cut the butter into thin slices.
• 3. Rub the butter quickly and lightly into with the sifted flour with your fingertips; breaking the butter up into smaller bits coated with flour. Lift mixture while rubbing-in to incorporate air. Do not overhandle or the butter will melt and the mixture will become sticky.
• 4. Add the cold water and mix it into a dough ball.
• 5. Spilt the dough ball in half.
• 6. Roll the the dough out quickly on a floured board to about 0.4cm in thickness.
• 7. Use a bowl or cutter of diameter 12cm to cut the dough into circles.
• Putting it All Together.
• 1. Pre-heat oven to 200 degrees celsius.
• 2. Put two tablespoons of curry on each dough circle.
• 3. Wet the edge and fold in half, pinching the edges together.
• 4. Arrange on a baking tray and glaze with eggs.
• 5. Bake on the top shelf of the oven for 20 to 25 minutes.

CURRIED POTATO PASTIES

Steps:

• Heat a large pan of water, add the potatoes, then cook for 8 mins until just soft. Add the peas 1 min before the end of cooking time. Drain, then set aside.
• Meanwhile, heat the oil in a frying pan. Fry the onion until soft and slightly coloured. Add the curry paste and mustard seeds, then fry for a few mins more until the mixture smells fragrant. Carefully stir in the potatoes and peas, trying not to mash them. Add the lemon juice and coriander, then leave to cool.
• Heat oven to 200C/fan 180C/gas 6. Unroll the pastry rectangle, place on a floured surface with the long side towards you and roll it out a little more to make it into a square shape. Cut into 4 squares, then cut each one in half so you have 8 long rectangles. Place 4 of them onto a baking sheet, brush the edges with beaten egg and place a quarter of the filling down the centre of each. Top with the remaining pastry, then pinch the edges together to make a sealed parcel. Brush with more egg, then bake for 20 mins until puffed and golden. If cooking from frozen, bake for 30 mins. Serve with fresh green salad and a spoonful of chutney.

POTATO AND LAMB CURRY PUFF FILLING

Steps:

• Toast the coriander seed, cumin seed, fennel seed, and peppercorns in a dry skillet over medium heat for 1 to 2 minutes, until fragrant. Use a clean, dry coffee grinder or mortar and pestle to pulverize. Transfer to an electric mini-chopper and add cayenne, turmeric, cloves, cinnamon, shallot, ginger, garlic, and 1 teaspoon water. Process to a paste, scraping down the sides occasionally. (If you've used a mortar and pestle, add all the ingredients, except the water, and pound into a paste. Add the water when done.) Transfer to a small bowl and set aside near the stove.
• Heat the oil in a skillet over medium heat. Add the spice paste and gently cook, stirring frequently, for 4 to 5 minutes, until it has darkened and become richly fragrant. Add the lamb and use a wooden spoon or spatula to stir and mash the meat into small pieces. Cook for 30 to 60 seconds, until most of the meat no longer looks raw. Add the potato, stir, and then add the 1/4 cup water and salt. Cover, lower the heat slightly, and cook for 5 minutes, or until the potato is tender and there is little liquid remaining. Remove from the heat and use the spoon or spatula to mash half of the potato and make the mixture cohere a bit. Taste and add extra salt, if needed. Mix in a pinch or two of brown sugar if the filling is too spicy. Transfer to a small bowl and set aside to cool completely before using. The filling can be prepared up to 2 days in advance, covered in plastic wrap, and refrigerated. Return it to room temperature before using.