Potatoes Curry Puffs Ii Food

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!

POTATO PUFFS

Steps:

• Put the potatoes in a medium pot and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 20 minutes; drain. Pass the potatoes through a ricer into a large bowl or mash with a potato masher until smooth.
• Combine the milk, butter, 1/2 teaspoon salt and 1/4 cup water in a medium saucepan and bring to a boil. Remove from the heat, add the flour and stir vigorously with a wooden spoon until incorporated. Return the saucepan to the stove and cook over low heat, stirring, until the mixture comes together and pulls away from the side of the pan, about 1 minute. Continue stirring until the mixture is slightly shiny, about 4 more minutes.
• Transfer the mixture to a stand mixer and beat with the paddle attachment on medium-high speed, about 1 minute. Add half of the mashed potatoes and the whole egg and beat until incorporated. Add the remaining potatoes and the egg yolks and beat until creamy and smooth, about 1 more minute. Transfer the mixture to a pastry bag fitted with a 1/2-inch round tip. Set a large piece of parchment paper on a cutting board. Pipe about 24 mounds (1 to 1 1/2 inches each) of the potato mixture on the parchment. Cut the parchment between the mounds with a paring knife so each puff sits on its own piece of paper.
• Heat 2 inches of peanut oil in a large pot until a deep-fry thermometer registers 325 degrees F. Working in batches, carefully invert each puff into the oil, leaving it on the parchment. The parchment will fall off as the puffs cook; remove with tongs. Fry until golden, turning as needed, 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.

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.