Crispy Spiral Curry Puff

Crispy Spiral Curry Puff

This special curry puff will remain crispy even though it has been left for many hours. The crispy skin has many layers due to the folding and rolling process.

Ingredients:
Water Dough:
200 g wheat flour
100 ml cold water
1/2 tsp salt

Oil Dough:
200 g wheat flour
100 g shortening

Filling:
4 potatoes
2 onions
1tbsp curry powder
1/2 tsp salt

Method:

Prepare the filling:
1. Cut potatoes into small cubes. Slice the onions thinly.
2. Heat up a wok. Add onions and fry till fragrant. Add curry powder and mix well. Mix in the potatoes. Add some water, salt and cook till the mixture is dry.
3. Leave to cool in a bowl.

Prepare the dough:
1. Mix all the ingredients for the water dough.Knead till it forms a smooth ball. Leave aside for 20 minutes for it to rest,
2. Mix all the ingredients for the oil dough.

3.Knead till it forms a dough.

4.Flatten the water dough and wrap with the oil dough.

5.Flatten the dough again until about 1/2 cm thick.

6. Roll the dough tightly like a Swiss roll.

7. Turn the dough 90 degrees and flatten the dough again. Repeat the process twice.

8. Cut the rolled dough into 1cm thick. Flatten the dough into rounds.

9. Take 1 tablespoon of the filling and put in the centre of the rolled dough.

10. Close the dough and pinch the edges securely.

11. Heat up a wok and fry curry puff till golden brown.

How to make Rough Puff Pastry Curry Puff

How to make Rough Puff Pastry Curry Puff

Ingredients:

200 g pastry margarine
300 g plain flour
100ml cold water
1/2 tsp salt
1tsp lemon juice

Filling:
100g potatoes
1tbsp curry powder
6 onions
2tbsp oil

Method:
Preparing the rough puff pastry:
1. Put the flour in a mixing bowl. Cut pastry margarine into small cubes.

2 Add  iced water with 1 tsp lemon juice and mix until it is all incorporated, but don't overwork the dough

3.  Roll it into a ball, wrap in cling film and refrigerate for 2O minutes.

4. Flour the work surface and roll out the pastry into a 40cm x 20cm rectangle. Fold it into three

5. Make a quarter-turn. Roll the block of pastry again into a 40cm x 20cm rectangle as before and fold it into three again.

6. Wrap the block in cling film and refrigerate it for at least 30 minutes.

7. Give the chilled pastry another two turns, rolling and folding as before. This makes a total of four turns, and the pastry is now ready.

Prepare the filling:
1. Cut potatoes into small cubes. Slice the onions thinly.

2. Heat up a wok. Add onions and fry till fragrant. Add curry powder and mix well. Mix in the potatoes.  Add some water and cook till the mixture is dry. Leave to cool in a bowl.

Preparing the curry puff:
1. Roll out the dough into 1/4 cm thick. Cut into 6cm by 10 cm pieces. Put 1 tbsp of the filling on the rolled dough. Brush some beaten eggs on the top edge of the pastry. Fold over the pastry together. Brush some beaten eggs on top of the pastry before baking in the oven.