Malaysian Curry Puffs

Last week during their travels in Malaysia the French competition winners enjoyed Curry puffs cooked in palm oil. This week we are featuring that recipe. You can follow the adventures of the competition winners at www.theoilpalm.tumblr.com. Bon appétit! 

curry -

Ingredients

Curry Filling
60 ml palm oil

1 medium onion cut in two finely diced

2 tsp of any appropriate masala (kurma powder or Vindaloo Masala)

1 tsp chili powder

1 tsp turmeric powder ( the amount here has to do with color not flavor, which varies by region)

2 cups , shredded cooked chicken

2 large potatoes boiled and cubed

Outer layer
3¼ cup flour

3½ Tbsp margarine

1/3 tsp salt

½ egg

¾ cup water

Inner Layer
1 cup flour

4¼ palm oil shortening

Directions

Curry Filling
Sieve the flour into a mixing bowl and add the salt, soda and mix well

Add a bit of the butter to the flour mix and rub in well. Continue until all the butter is mixed in.

Add the egg and then add the water gradually, mixing as you go. Knead the dough until quite smooth

Allow the dough to rest for 30 minutes covered at room temperature

In a wok mix the filling ingredients and gently heat on medium heat. Add a little water and gently turn the mixture so that it may cook evenly. Check the consistency of the potato.

When it’s just soft enough and it is almost dry turn off the heat. If the potato still needs further cooking but the mixture is becoming dry then add a little more water and carefully mix the contents to prevent burning of any bottom material. Repeat the checking of the potato and proceed to almost dryness

After it rests, roll out the dough on a floured surface and cut into rounds, roll the rounds flat

To each round, spoon 1 Tbsp of filling at one end of the round, leaving about 1.5 cm for the seal

Fold the rounds into half-moons and seal the inner edges by dampening the inner edge with water or egg mix, press the edges together to seal

Heat palm oil in a wok deep enough to cover the depth of the curry puff, to a temp of 175C (350F)

Cook each puff until golden brown, turning frequently to even the temperature on both sides and the center of each piece

Remove the cooked puff and drain on kitchen paper

The puffs can be kept hot in an oven at 120C (250F)

For Wrapping

Outer layer
Boil margarine, water and salt

Pour into the flour

Add in egg

Knead well

Let dough rest for a while

Divide into 8 portions

Inner layer
Mix flour and shortening together

Knead well and divide into 8 portions

Wrap inner layer with outer layer

Flatten it and then roll it up like a swiss roll

Repeat twice and then divide into 2 portions

With cut side on the table, roll dough into a circle and fill with a spoonful of curry filling

Wet the outer rim of circle and fold into half, seal the edges

Puffs can be left to freeze and packed in ziploc bag when frozen Store frozen until needed
To fry frozen curry puffs, start them in cold palm oil

Remove several ladles of hot palm oil as the puffs are slightly brown, turn heat on to the highest and fry puffs until brown

To fry the second batch, add in the slightly cool oil and put in the frozen puffs, frying the same way as described above

Put fried puffs in 120oC (250oF) oven to keep warm.

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Written by The Oil Palm