The fillings.
Ready-made pie crust.
Soon to be in the oven!
Ta raaaa! Et voila....
Ingredients:
Filling
200g chicken, diced
2 potatoes, diced
2–3 tbsp oil
2 onions, diced
1/2 tsp chopped garlic
3 tbsp meat curry powder
1 sprig curry leaves
2cm piece cinnamon stick
Salt and sugar to taste
1 tbsp oyster sauce
A dash of pepper
Pastry
350g plain flour, sifted
1/2 tsp salt
150g pastry margarine
150ml cold water
1 tbsp lemon juice
Method
For the filling: Heat oil in a wok and fry garlic until fragrant. Add onion, cinnamon stick, curry leaves, meat curry powder and potatoes. Add just enough water to cover the potatoes. Cook over a medium low heat until potatoes are done.
Add chicken, salt, sugar, pepper and oyster sauce. Stir-fry until meat is cooked and dry.
Dish out and leave in a plastic colander to drain off excess oil.
For the pastry: Put sifted flour into a mixing bowl and stir in salt. Rub margarine into the flour until mixture resembles breadcrumbs.
Make a well in the centre, add water and lemon juice. Mix with both hands to form a soft dough. If dough is a bit dry, add a little more water. Do not knead. Set dough aside to rest for 10–15 minutes.
Divide pastry dough into two portions. Roll out each portion to about 1/4 cm thickness. Cut out into 9–10 cm rounds with a cutter.
Place a tablespoonful of filling in the centre of each round. Fold pastry into half to enclose the filling. Seal by pinching and fluting the edges.
Heat enough oil in a wok and, when hot, deep-fry the curry puffs until golden brown. Remove and drain on absorbent paper. (Kuali)
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NB: For some of us who felt that time is really, really, precious (!), a ready-made pie crust from the nearby supermarts is really handy. For this, I opt for bake-in method instead of deep-fry. Less oily and more crispy.
For oven use: Preheat oven for 15 mins - temperature 220°C. Then brush crust with glaze. A mixture of 2 egg yorks and 2 tablespoons of cold water. Bake for 20 mins or until all the puffs turns brownish. Leave to cool and serve.
