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http://www.lifestylefood.com.au/recipes/8937/curry-puffs

LifestyleFOOD.com.au

Curry Puffs

This recipe was handed down to me from my late Nyonya mum who was known as "Bibi Curry Puff" back in Singapore in 1960's. The word "Bibi" is a Nyoyna word for "Madam"

Ingredients

  • Pastry

  • Ingredients # 1

  • 500 gm plain flour - sifted

  • 1 tablespoon baking powder sifted into flour

  • 250 gm butter

  • Ingredients # 2

  • 1 egg (70gm)

  • ¾ cup iced water - mix in the same cup

  • ¼ cup white vinegar - mix in the same cup

  • 1 teaspoon salt - mix in the same cup

  • Fillings

  • Ingredients A

  • 3 tablespoons olive oil

  • 2 pieces green cardamon

  • 1 piece cinnamon stick

  • 4 pieces cloves

  • 1 teaspoon fresh ground ginger

  • 1 teaspoon fresh ground garlic

  • 1 small bombay onion - minced finely

  • Ingredients B

  • 300 gm minced beef/pork/chicken/veal

  • Ingredients C

  • 2 sprigs fresh curry leaves (optional)

  • 3 tablespoons curry powder

  • Ingredients D

  • 4 boiled potatoes - cut into small cubes

  • 1 boiled carrot - cut into small cubes

  • ¼ cup peas

  • ¼ cup corn kernels

  • 2 tablespoons fish sauce

  • Salt and pepper to taste

  • Ingredients E

  • Egg wash - 1 egg and 1 tablespoon of milk - mix well

Method

  • 1.

    Preheat oven to 200c

  • 2.

    Pastry

  • 3.

    Mix ingredients # 1 using the rubbing method resulting in bread crumbs texture

  • 4.

    Add Ingredients # 2 and mix just to combine

  • 5.

    Wrap with cling wrap and rest the dough in the fridge for ½ hour

  • 6.

    Fillings

  • 7.

    Fry Ingredients A over medium heat till aromatic

  • 8.

    Add Ingredients B, mix well and fry for about 5 mins

  • 9.

    Add Ingredients C, mix well and fry for about 5 mins

  • 10.

    Add Ingredients D, mix well and fry for another 5 mins

  • 11.

    Transfer mixture into a bowl and set is aside for the mixture to cool down

  • 12.

    Assembling of curry puffs

  • 13.

    Roll out dough to about .5cm in thickness and cut with a 10 cm cookie cutter

  • 14.

    Put the cooked filling mixture into the middle of the round pastry and fold over to form a half moon. Pinch edges and puncture holes on curry puffs to release steam during baking - use a fork or a sharp pointed knife

  • 15.

    Brush over with egg wash

  • 16.

    Chill curry puffs in fridge for half hour before baking

  • 17.

    Bake till golden brown for about 40 mins

Notes

Curry puffs can be baked and frozen. It will freeze well for about a week
Do not thaw frozen curry puffs. Heat it in a 150C oven

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