Spiral Curry Puff 螺旋咖哩角

Curry puff ( It is a small deep-fried pie consisting of specialised curry with chicken and potatoes ) is a very common snack in Malaysia. Today i not going to share with you the normal curry puff but instead I'm sharing with you this special spiral curry puff (inspired by Jane's corner as she recently brought a big box of spiral curry puffs to school and was well received by all).

The crust of this spiral curry puff is more crunchy than the normal curry puff. Even after several hours, the skin still maintain crunchy and crispy.

The process of making pastry

I believe more practices making nice curry puff, i'm proud to see this beautiful plait,,

I found the curry puff deep fry in a deep fryer get nicer colour and more crunchy. This was a batch that using wok to deep fry, the middle part tend to brown faster than other parts..

Spiral Curry Puff
*makes 15 curry puffs
recipe source: pastry adapted from Jane's corner, folding method adapted from this video, and my own style of potato and chiken filling

Potato and chicken filling

250g potato, diced
150g chicken, diced
1tbsp chili paste
2tbsp meat curry powder
1 big onion, chopped
3 sprigs curry leaves
1tsp salt or to taste
1tsp sugar or to taste
1tsp light soy sauce

Method
1. Heat oil in wok, sauté chopped onions until aroma
2. Mix in chili paste, curry leaves and curry powder till fragrant.
3. Add in diced chicken and potatoes, mix well.
4. Add in some water and simmer for 10-15min, season with salt, sugar and light soy sauce, cook until potato tender and mixture is dry.
5. Dish out to cool.

Pastry

Water dough
200g all purpose flour
90-100g water
3tbsp cooking oil
1/2tsp salt
25g caster sugar

1. Mix all dry ingredients in a mixing bowl.
2. Slowly pour in water and lightly knead till a soft dough.
3. Cover and set aside to rest for 20mins.

Oil dough
90g all purpose flour
45g Crisco shortening or 55g margarine (updated on 8 Apr 2015)

1. Put flour in a mixing bowl.
2. Rub in shortening and slowly combine to a soft dough.
3. Cover and set aside to rest for 15mins.

To make spiral skin
1. Flatten the water dough and wrap the oil dough inside. Pinch the edges to seal it nicely.
2. Dust some flour on a work surface, gently roll the dough out into a rectangle.
3. Fold the rectangle from one long end by 1/3, and fold the other one long end over the top.
4. Rotate the dough 90 degree, gently roll the dough into rectangle again and repeat the folding process twice more.
5. Once the dough has been rolled and folded 3 times, slowly roll up tightly into a Swiss roll (apply some water on the dough while rolling) and rest for 20mins.
6. Use a sharp knife, divide the dough into 15 pieces of small dough (about 30g each).


To fill and shape puff
1. Take a small dough (spiral side face up) and use a small rolling pin to roll to a circle disc.
2. Put 1tbsp of filling in the centre, press the edge together and seal it.
3. Pinch the edge of the puff with your thumb and make plait on the edge.
4. Heat oil in a wok or deep fryer, oil must be very hot before putting in the puff and enough to cover to the puff.
5. Deep fry the puff on medium heat until golden brown.