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Crispy deep fried pastry shell with a curried vegetable filling
This is a very common snack in Malaysia and Singapore.
1 To make WATER DOUGH, place flour in a mixing bowl.
2 Rub in shortening and add in the water.
3 Knead into a smooth dough and leave aside to rest for 10 minutes.
4 Divide into 12 equal portions.
5 To make OIL DOUGH, rub shortening or margarine into the flour to form an oily dough.
6 Divide into 12 equal portions.
7 To make FILLING, heat pan with 3 tbsp oil.
8 Fry all the ingredients till fragrant.
9 Add water and fry till dry.
10 Add water again and fry till dry and potato become soft.
11 Cover the pan once in a while so that the potato will be cooked faster.
12 Leave to cool.
13 Next wrap oil dough inside water dough.
14 Flatten the dough using a rolling pin to shape a thin circle.
15 Add filling and seal the sides.
16 Pinch the edges to form a scallop design or any design Deep fry puffs in medium hot oil.
I serve with Tzatziki yoghurt on the side.
Can be frozen (after deep frying), and reheated in oven as a quick snack.
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