This time I use short crust pastry
with simple ingredients
Of course, frying the curry puffs will have more even colour
Fortunately, the texture is not affected when baked
If you heat up before serving
They are just as crispy and nice
Filling:
2 medium potatoes, cut into small cubes
2-3 Tbsp curry powder, mix with 2 Tbsp water to form a paste
3 Tbsp cooking oil
1 stalk curry leaf
2 cloves garlic, chopped
2 shallots, chopped
150g minced meat
3/4 tsp salt
3/4 tsp sugar
2 hard boiled eggs, cut into 8 pieces each (to wrap together with filling)
1) heat oil in kuali & fry garlic, shallots & curry leaves until fragrant
2) add curry paste
3) when fragrant, add meat & potatoes, fry until quite dry
4) add 1/2 cup water, seasoning & cook over medium heat until potatoes are soft
5) leave aside to cool
Pastry:
250g plain flour
1/2 tsp salt
60g cold butter, cut into small pieces
125ml cold water
6) mix together salt & flour
7) cut in cold butter and squeeze with fingers to form crumbs
8) add cold water to bind the mixture into a dough
9) leave in fridge to rest for 1/2 hour
10) remove, and divide into small balls & roll into a disc
11) wrap filling & leave on lined baking tray
12) bake in preheated over 200'C for 35min until brown
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