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Homemade Currypuffs Recipe

Sunday, July 19, 2015 | Labels: , |

As a Malaysian, I love a good curry puff now and then.  The problem is, the traditional curry puffs are yummy but usually deep-fried and does not make for a nice waistline!  Anyway, today we decided to indulge a little and instead of frying the puffs, we just baked them.  True, not as crispy as deep-fried ones but they were still satisfactory!


Homemade currypuffs

For the filling, we just used the traditional potatoes and chicken breast.  You can be creative and ad whatever suits your fancy of course.  To save time and (due to laziness), we used store-bought pastry for the skins.  You can actually use puff pastry if you like for a different kind of puff.  

This recipe is part of my Yuen Chun Recipes.

Ingredients:

10 store bought pastry skins
1 cup chicken breast meat, diced
3 potatoes, diced
1 clove garlic (my preference)

Marinade for chicken and potatoes:
1 tablespoon light soy sauce (I used Yuen Chun's)
1 tablespoon curry powder
1 teaspoon turmeric powder
1 teaspoon chili powder
Dash of salt
Dash of pepper

Method:

Firstly, prepare the filling.  Heat up your wok or pan (easier to use a non-stick pan for this).  Add about 3 tablespoons oil and swirl to coat.  Turn heat to low and add garlic.  Once fragrant, add in chicken breast meat and diced potatoes.  Do a taste test and add more soy sauce if required.  I actually love using soy sauces in curry dishes as I find it makes for deeper flavours.

Once cooked, dish out into a shallow bowl and allow to cool to room temperature.  This should take about 1 hour.

Pre-heat your oven until 100 C.  Prepare a baking tray (or two) depending on the size of your oven.  Line with foil or baking paper.  Lightly brush with butter or oil to avoid the puffs sticking.

Lay a piece of pastry on your working counter top.  Spoon 1-2 teaspoons of filling onto the middle of the pastry skin, this obviously depends on the size of the pastries you bought.  Wet the sides of the pastry.  Fold the corners to meet each other and gently pinch into a braid border.  Do not fret if you are not able to make the perfect braids.  Set on prepared baking tray.  Once you have filled up the tray, place in oven and bake for about 20-25 minutes.  Please watch to make sure they don't get burnt as different ovens may work differently.

Repeat with remaining filling and continue process above.

1 comments:

GAURAV KUMAR said...

Your blog is very informative and gracefullyyour guideline is very good and yammy and testy your food.Thank you.
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