Curry Puff Recipes

In this entry, I would like to share the recipes of curry puff since I really addicted to eat it. When I go back to hometown, I usually went to the street stall with named “Karipap Panas”. For curry puff lover like me, I usually spend money above rm5 to buy it for myself and I can finish it between an hours.

 Curry puff for me is the one of kuih that crunchy outside and it’s contained with meat or chicken curry filling. I found this recipe from www.hungrygowhere.com and I choose to share it because this blog shown the easiest and simple way to cook crunchy curry puff.

Ingredients:

*For the filling*

250g potatoes

3 tbs oil

1 sprig curry leaves

2 clooves garlic (chopped)

1 medium onion (chopped)

2 tbs meat curry powder

2 tbs water (mixed with curry powder)

150g minced meat

¾ salt

1/2 sugar

*For the pastry*

250g plain flour

½ salt

60g butter or margarine

125ml water

Method:

1. Peel the potatoes and cut into small cubes, about ½cm each. Heat the oil in a shallow pan or wok over medium heat. Add the curry leaves, ginger, garlic and onion, frying till the garlic and ginger start to brown. 

2. Mix the curry powder and water to form a paste. Stir in the curry paste and cook for 4 to 5 minutes, until fragrant and well-cooked. Add the beef and stir-fry till crumbly before adding potatoes. Add ½ cup water and cook over medium heat, stirring occasionally until the potatoes are tender, about 20 minutes. Add salt and sugar to taste. Take the pan off the heat and transfer filling onto a plate and cool completely. 

3. Meanwhile, make the pastry. Stir the flour and salt together in a mixing bowl and add butter or margarine. Mix with your fingertips until well-distributed. Sprinkle in water and stir until the mixture comes together to form a firm dough. Knead lightly for 1 to 2 minutes, then set aside for 10 minutes to rest the dough. 

4. Pinch off balls of dough (about 2cm in diameter) and roll into balls. Working on a lightly floured surface, roll the dough out into thin circles, each about 7 to 8cm in diameter. Place a tablespoon of cooled filling in the centre of each dough circle and fold over to enclose (in a semi-circle). Pinch dough around the edges and seal by fluting or pressing with the tines of a fork. Fry in hot oil until golden brown and drain well in wire basket. Serve hot.