Thursday, August 14, 2008
Oven Baked Curry Puffs
I have been eying this recipe for ages. Curry puffs are one of my favorite snacks as a kid-in fact, my favorite part is the egg and the crisp edges. These treats are usually deep fried and are probably not the most healthy snack around, but arguably one that is the hardest to deny.
The first time I read the recipe, I thought it was waaaay too much work and procrastinated attempting them. The "one day I will make these" eventually turned into 3 years.
Because these curry puffs weren't deep fried, the texture of the pastry wasn't the same. Nevertheless, it had a slight melt in your mouth texture which I found surprising. The pastry was rather thin as well and you get a generous mouthful of filling. I did not follow the recipe for the filling as the original recipe required coconut milk which I was reluctant to use since I froze some of the remaining puffs.
Oven Baked Curry Puffs (makes 25)
500 grams of plain flour
150 grams of butter
50 ml iced water
pinch of salt
1 tsp of vanilla essence
3 potatoes chopped finely
1 onion chopped finely
3-4 tablespoon of your favourite curry paste
2-3 tsp of curry powder
1 tsp of minced ginger and garlic
pinch of salt
1 beaten egg
1) Whisk egg till smooth. Add vanilla essence and salt.
2) Rub butter to flour till it resembles breadcrumbs.
3) Add egg mixture and iced water and mixed with both hands to form dough. Cover with damp cloth and chill for 1 hr.
4) Meanwhile cook potatoes in a pot of salted boiling water till just done. Drain.
5)Heat some oil in a seperate pan and saute the onion, ginger and garlic. Fry curry paste as well. Add potatoes and curry powder and cook throughly. Season if needed.
6) Set aside and cool.
7) Preheat oven to 150C
8) Dust board with flour. Flatten a piece of dough to a thin disk. Place 1tbsp of filling at the centre and seal edges. Either use your fingers to fold wavy fringe or a fork.
9) Place puffs on baking tray. Brush with egg wash. Bake for 20-25 minutes till golden brown. Cool and serve.
I was lazy and used a fork to do the edges rather than pleating them. I wouldn't say they looked perfect but I'm glad I finally attempted them after 3 years!! And so, I have the privilege of bringing this dish to Dhanggit's perfect party dishes blog event. Happy first birthday Mayumi!!