Asian cuisine

Medium

Spiral Curry Puffs

An oven-free delight, these spiral curry puffs boast a scrumptious curry potato filling encased in a beautifully layered pastry.

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Recipe

PRE TIME: 1 hr

COOKING TIME: 15 min

TOTAL TIME: 1 hr 15 min

4 SERVING

Ingredients:

Main dough:
2 cup All-purpose flour/ plain flour
1 tbsp. Sugar
4 tbsp. Cooking oil
0.46 cup Water
Pastry dough:
1 cup All-purpose flour/ plain flour
0.33 cup Cooking oil
Fillings:
12.3 oz. Potatoes
3.5 oz. Onion
8.8 oz. Chicken breast
1 tbsp. Cooking oil
1/2 tsp. Salt
2 tbsp. Sugar
2 tbsp. Curry powder
1 tsp. Soy sauce
0.42 cup Water

Directions:

Use 2 peeled potatoes, cut into small cubes, along with 100 grams of onion, finely chopped. Also, cut the chicken breast into small cubes.

Preparing the Filling: Heat a pan over high heat and add 1 tablespoon of cooking oil. Sauté the onions until fragrant. Add the chicken breast and continue to stir-fry until the chicken turns white.

Then, add the diced potatoes, and season with salt, sugar, curry powder, and soy sauce. Stir well to combine.

Pour in the water, cover the pan, and simmer on low heat for 10 minutes. Remove the lid afterwards and cook off the excess moisture until the filling is sticky. Transfer to a bowl and let it cool.

Making the Main Dough: In a bowl, combine 2 cups of flour with sugar, cooking oil, and water, mixing until a dough forms. Knead until smooth, cover, and let rest for 10 minutes. Knead again, then let it rest, covered, for 30 minutes.

Preparing the Pastry Dough: Mix 1 cup of flour with 0.33 cup of cooking oil in a separate bowl. Knead into a smooth dough, wrap in plastic, and let it rest.

Assembling the Puffs: Divide the main dough into 6 equal parts, each dough is about 85 grams. Roll each piece into a flat circle and cover with plastic to prevent drying. Divide the pastry dough into 6 parts, about 37 grams each, and roll each into a ball. Flatten a ball of main dough, place a ball of pastry dough in the center, and encase it within the main dough. Seal tightly.

Put it aside and let it rest for a while, when the last one is done, take out the first dough. Roll out the filled dough into a rectangle, then roll it up from one end to form a log. Repeat with the remaining dough.

Cut each log into three pieces to reveal the spiral pattern. Flatten each piece into a round dough sheet, spiral side up.

Place a portion of the cooled filling onto each dough sheet, fold in half, and crimp the edges to seal. This makes 18 pieces of spiral curry puff in total.

Cooking the Puffs: Heat oil in a pan to approximately 320°F (160°C). Deep-fry the puffs until golden brown on both sides. Remove and drain on paper towels.

Serve your spiral curry puffs hot and enjoy the delightful combination of savory filling and flaky pastry!