Reader Recipe: Yummalicious baked curry puffs
Submitted by Elaine Teng of Singapore, this recipe for curry puffs is made with a chicken filling and is "guaranteed to please the fussiest foodie!"
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This recipe uses short crust pastry/cinnamon roll method of rolling the pastry sprinkled with hot chilli red powder to create the spiral pattern appearing on the crust after baking.
The baked crust keeps well without reheating. Definitely a crowd pleaser snack!
Crust for yummalicious baked curry puffs
Yields about 420 gm dough
Ingredients:
224 gm all-purpose flour
140 gm salted butter
¼ tsp salt
4½ tbsp iced water
1 egg for brushing puffs
224 gm all-purpose flour
140 gm salted butter
¼ tsp salt
4½ tbsp iced water
1 egg for brushing puffs
Method:
1. Preheat oven to 175–180 deg C.
1. Preheat oven to 175–180 deg C.
2. In a large bowl, mix flour and salt.
3. Cut in the butter and use rubbing-in method to mix into a pliable dough by adding iced water gradually.
4. Leave in fridge for 15–20 minutes before use.
5. Roll dough out to ¼-inch thickness rectangle.
6. Sprinkle chilli powder or curry powder and roll tightly to become a log (like cinnamon rolls).
7. Cut into 2 cm pieces and roll out into a circle, then fill each piece with desired filling and pinch the edges to seal the puffs. (For guidance, use 30 gm dough and 35 gm filling).
8. Use egg wash to brush each puff and bake for 20–25 minutes.
Chicken filling for yummalicious baked curry puffs
Yields about 550 gms
Ingredients:
300 gm chicken breast (washed and cut into bite size)
300 gm potatoes (remove skin; cut into halves; steam for ½ hour)
200 gm onion (remove skin and cut into cubes)
15 gm curry powder
1½ tsp chilli powder
½ tbsp cumin seeds
½ tbsp – spice mixture of cumin/fennel/black pepper/coriander seeds
300 gm chicken breast (washed and cut into bite size)
300 gm potatoes (remove skin; cut into halves; steam for ½ hour)
200 gm onion (remove skin and cut into cubes)
15 gm curry powder
1½ tsp chilli powder
½ tbsp cumin seeds
½ tbsp – spice mixture of cumin/fennel/black pepper/coriander seeds
Method:
1. Over medium fire, heat the oil and add the ½ tbsp – mixture of cumin/fennel/black pepper till fragrant and drain away the spices, leaving the oil.
1. Over medium fire, heat the oil and add the ½ tbsp – mixture of cumin/fennel/black pepper till fragrant and drain away the spices, leaving the oil.
2. Saute the onions lightly in the aromatic oil over moderate fire.
3. Add chicken and cook over high fire for 2 minutes before adding curry powder & cumin seeds.
4. Reduce fire to medium and if mixture becomes too dry, add 2-3 tbsps water and mashed potatoes.
5. Mix well and simmer till done (15 minutes).
6. Remove from stove and cool before use.
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3 of 16 Comments |
| Elaine on 22 November 2012 ,17:50 Dear Karen My experience had been that its not ideal for freezing because pastry crush tends to crack in the freezer after a few days. 2 days would be ideal and you could bake without thawing in the oven. Enjoy baking! |
| Karen on 20 November 2012 ,02:37 Can I prepare the puffs before hand and refrigerate and just pop them into the oven the next day to bake? |
| Elaine on 19 November 2012 ,11:11 Hi Mary, thank you for your feedback. Sorry, I just saw your comment. Sounds like dough could be too dry. Add a little more water gradually till dough becomes pliable. It could also be dough was left in fridge longer than 20 mins and it was too cold for rolling. Cover dough and let sit at room temperature to warm slightly. Check your measurements. Too much butter makes pastry crumbly too. Hope this helps. Thanks for trying out the recipe. | See More Comments |
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