Personally, to qualify as a "puff", the pastry obviously has to be a puff pastry. But the one we're talking about, is the one you can probably buy from the Malay stall in the morning (or any time of the day), the one with the piping hot curried potatoes, the one with the deep-fried crispy skin! It should really be called Curry Pok, you know.... e-pok-epok, Curry "puff" just doesn't do it justice. It is good as breakfast or tea time, heck it is good as a snack anytime!
The following is my recipe, feel free to modify and adjust to your liking.
Curry Pok (咖哩角)
(Please credit if you've enjoyed it. Thank you!)
Filling
300g Chicken breast, diced 1cm
500g Potatoes, diced 1cm
100g Onions and/or Shallots, diced finely (not minced)
70g Curry Paste
15g Chili Paste (or more if you like it spicy)
1 tsp Ground Tumeric
1/2tsp Ground Cumin
60g Milk or Coconut Milk
5 Hard Boiled Eggs, cut into 1/8 slices
1. Sauté Onions and/or Shallots over Medium heat till translucent. Add in the Curry Paste, Chili Paste, Ground Tumeric and Ground Cumin. Fry till the mixture becomes fragrant (or no longer stings your eyes and assaults your nose =P).
2. Add in the Chicken and Potatoes, mix with the curry paste mixture before adding the Milk/Coconut Milk. Cover and simmer for 5 minutes. Remove from heat and let cool completely before assembly.
Pastry
500g All-Purpose Flour
300g Chicken breast, diced 1cm
500g Potatoes, diced 1cm
100g Onions and/or Shallots, diced finely (not minced)
70g Curry Paste
15g Chili Paste (or more if you like it spicy)
1 tsp Ground Tumeric
1/2tsp Ground Cumin
60g Milk or Coconut Milk
5 Hard Boiled Eggs, cut into 1/8 slices
1. Sauté Onions and/or Shallots over Medium heat till translucent. Add in the Curry Paste, Chili Paste, Ground Tumeric and Ground Cumin. Fry till the mixture becomes fragrant (or no longer stings your eyes and assaults your nose =P).
2. Add in the Chicken and Potatoes, mix with the curry paste mixture before adding the Milk/Coconut Milk. Cover and simmer for 5 minutes. Remove from heat and let cool completely before assembly.
Pastry
500g All-Purpose Flour
180g Water (more or less, depending on room temperature and humidity)
100g Butter, unsalted
70g Shortening
Pinch of Salt
You can replace the shortening with butter, but shortening will help provides the flakiness. You can also replace the butter with shortening, although I don't recommend that as butter gives the dough flavour. And if you're looking for the Spiral Curry Puff, by now you should realize you're in the wrong place. =P
1. Cut the Butter and/or Shortening into flour till it resembles coarse breadcrumbs. Add COLD water slowly and mix along till the dough just comes together. If using a food processor, pulse the Butter and/or Shortening for a couple of times till it resembles coarse breadcrumbs, slowly add the cold water and pulse till the dough just comes together.
2. Wrap the dough in cling wrap and chill for 30 minutes.
3. Knead the dough a few times on a floured top or press it a few times with a rolling pin to soften it. You may:
1. Cut the Butter and/or Shortening into flour till it resembles coarse breadcrumbs. Add COLD water slowly and mix along till the dough just comes together. If using a food processor, pulse the Butter and/or Shortening for a couple of times till it resembles coarse breadcrumbs, slowly add the cold water and pulse till the dough just comes together.
2. Wrap the dough in cling wrap and chill for 30 minutes.
3. Knead the dough a few times on a floured top or press it a few times with a rolling pin to soften it. You may:
- Roll the dough into 0.25cm thickness and cut out 10 cm diameter circles with a pastry/cookie cutter (or just with a bowl)
- Pinch out balls of 30-40g dough and individually roll them into circles using a rolling pin or your fingers and palm.
4. Put a slice of hard boiled egg in the middle of the circle and place a tablespoonful of completely cooled filling on top. Fold the pastry in half, into a semi-circle. Pinch one end of the dough and push it down towards the filling, pinch and push, pinch and push to the other end to get this wave form. Alternatively, you can crimp the edges with a fork although "traditionally" in local sense, that denotes a sardine filling.
5. Deep fry these babies in Medium-High heat oil till golden brown. Or bake them for 20-25 minutes at 200ºC (400ºF) till they turn golden brown. If baking, you may egg wash them for better colour but don't do that if you're frying them!
Munch into them while they're hot!!! Enjoy. =D
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Yummy! These look delicious :) Even if I am not on Fb anymore, You can still reach me on email and on our blogs :)
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