Spiral Curry Puff

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Spiral Curry Puff

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Ingredients

Adjust Servings:
Pastry (Water Dough)
200 g Flour
90 g Water
3 Tbsp. Oil
1/2 Tsp. Salt
5 Tsp. Sugar
Pastry (Oil Dough)
100 g Flour
60 g Butter
Filling
Potato and Chicken Curry (Dry Version)
Cuisine:

    Ingredients

    • Pastry (Water Dough)

    • Pastry (Oil Dough)

    • Filling

    Directions

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    Karipap Pusing

    Steps

    1
    Done

    Water Dough

    Put all dry ingredients for water dough into food processor. Mix to combine roughly. Add water and oil. Process to form dough. Leave to rest for 15 mins.

    2
    Done

    Oil Dough

    Put oil dough ingredients in the food processor. Mix till crumbly. Knead by hand to form dough. Put aside to rest for 10 mins.

    3
    Done

    Make Puff Pastry

    To make puff skin, divide both dough to 6 equal portions each. Flatten water dough and wrap one piece of oil dough. Pinch the edges to seal.

    Flatten dough to a rectangle. Roll up into a swiss roll. Flatten dough again to a rectangle and roll to a swiss roll shape. Let it rest for 20 mins and continue to the rest of the water and oil dough.

    Cut each swiss roll to half. Now you should be able to see layers of water and oil dough.

    4
    Done

    Fill and Shape Curry Puff

    With the spiral facing up, roll out to a circular disc shape. Put some prepared curry filling in the middle and fold half to seal the edges.

    Pleat it to make it seal properly and avoid opening up during frying process.

    5
    Done

    Deep Fry Curry Puff and Serve

    Slowly put into hot oil to deep fry till golden grown on medium heat.

    Serve hot or warm.

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