If compare to earlier spiral curry puff, this simple method of curry puff (it is a small pie consisting of specialised curry with chicken and potatoes in a deep-fried pastry shell) not tasted flaky but it still tasted slight crunchy after cool down. Anyway, this curry puff is much easy to make if compare to spiral type.
I saw my friend Helena shared this simple curry puff a year ago, till now only got a chance to try it out. I also planning to bring this curry puff to a bloggers party (will update more later )
You can made in large batch, frozen it and deep fry whenever you crave for some.
My little son helped me to capture on how to make the pleat of this curry puff, refer video below.
Curry Puff (Karipap) 咖哩角*makes 30pcs
Pastry185g all-purpose flour35g rice flour35g corn flour or tapioca flour35g butter (salted)35g cooking oil or vegetable oil90g icy cold water
Filling450g potato, peeled and diced1 medium onion, diced200g chicken breast (cut into small pieces, marinate with 1/2tbsp curry powder)1/2tbsp red chili powder1tbsp curry powder (chicken flavour)3tbsp vegetable oil3 sprigs curry leaves1 cup water (+/-)1tsp salt1tsp chicken powder1tsp fish sauce
MethodTo cook filling1. Heat oil in wok, add in curry leaves and onion. Saute onion until translucent then add in potato.2. Cook until potato has changed colour on the edges then add chicken breast, stir fry for 1-2mins then add in curry powder and chilli powder. Add water and bring to boil.3. Add salt, sugar, chicken powder & fish sauce to taste, then turn the heat down and cook until potato is soften and the liquid has reduced and form a dry paste. Cool completely before use.
Pastry1. In a large mixing bowl, bring 3 types of flours together and mix well. Set aside.2. Rub in butter with flours until crumble, then add in cooking oil, to mix well.3. Pour icy cold water over flours, mix thoroughly with a wooden spatula in the mixing bowl. Then, lightly knead till soft dough, do not over work. Cover dough with plastic wrap and rest for at least 15 minutes.
To assemble- Divide and shape dough into 13g each ball. Then roll out each ball into a 8-10cm circle, wrap in potato filling. Pinch edges to seal, then deep-fry in medium hot oil until golden brown.
You may refer to this video on how to pleat the edges.
Recipe source: Helena Kitchen with minor changes, by Sonia aka Nasi Lemak Lover