I wonder if anyone is finding today a particularly weird day. Because it’s the 29th of Feb. Since I don’t know if I’ll be here or alive after 4 years from now, I thought I’ll put up a recipe for the occasion. A while back I tried a recipe for 2-toned curry puffs I saw on Tes at Home’s blog. Although my 2 tones didn’t turn out as 2 tones, there was still some sort of recognisable difference in the curry puff pastry.
What I love about this recipe is that the dough (water one especially) is SO easy to make. If you’re the sort of person who makes fillings in advance, you could be curry puffing your way in minutes without a tiring huff or puff!
To make these curry puffs again, I think I’ll only stick with the water dough, because I think they’ll taste just as good without the butter dough and extra rolling to do. 🙂
2 1/2 cups plain flour
2/4 cup warm water
1 tsp baking powder
2 tbs oil
1 1/2 cup plain flour
1/3 cup butter, interchangeable with Canola spread, softened and cut into small cubes
2 tbs oil
1 tbs water if necessary
Filling (enough for 2 batches of curry pastry recipe above, can be frozen):
2 medium potatoes, peeled and finely diced
2 skinless chicken thigh fillets, finely diced (leave out if vegetarian)
1 medium carrot, grated
1 medium onion, finely diced
1 tbs tandoori paste (or tomato paste)
1/4 cup corn
1/4 cup peas
juice of half a lemon
1/4 tsp cumin
1/2 tsp tumeric
1/2 tbs soy sauce
1/2 tsp paprika
1 tsp salt
a dash of pepper
Combine all ingredients for the water dough in a large bowl.
Knead well for 5-7 minutes. Cover and rest the dough for 20 minutes.
Meanwhile, for the grease dough, crumble the butter in the flour until it resembles coarse grains.
Add the oil (and water if necessary) and knead until smooth and pliable.
Make the filling by adding the potatoes with a drizzle of oil into a non-stick pan.
Add in the salt and stir through the potatoes for 5 minutes on medium heat.
Add in the chicken and cook for a further 3 minutes.
Add in the remaining ingredients and spices and simmer until the potato and onion soften.
Dish up the mixture and leave aside to cool.
Meanwhile, roll the water dough out into a large sheet and wrap it around grease dough.
Roll out into the long sheet, make marks with the rolling pin to help you roll it into an even shape.
When you have rolled out the dough to a 1 cm thickness, roll it into a Swiss roll.
Roll the dough again out into a sheet, then into a Swiss roll, like the previous process.
Cut the dough into 1/3 cm thick discs.
Gently roll the discs to flatten them.
Add the filling onto the middle and fold the pastry in half.
Press and crimp the edge of the curry puff.
Repeat this until all the remaining curry puffs are finished.
Heat oil in a deep fryer over the medium-high heat.
Deep fry the puffs for few minutes or until golden brown.