Crust for yummalicious baked curry puffs
224 gm all-purpose flour
140 gm salted butter
¼ tsp salt
4½ tbsp iced water
1 egg for brushing puffs
1. Preheat oven to 175–180 deg C.
Chicken filling for yummalicious baked curry puffs
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
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.
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.
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