TAN TAKES | Malaysian Curry Puff (with video)

INGREDIENTS

500g

250g

1/2 cup

SHORT CRUST PASTRY

All Purpose Flour

Cold Salted Butter (cut into cubes)

Room Temperature water

FILLING

4

2 inch

500g

4

4 stalks

125mL

65g

5 stalks

yellow onions, minced

ginger, minced

frozen mixed vegetables

large potatoes, chopped and boiled

coriander leaves, finely chopped

coconut milk

curry powder

curry leaves, minced

salt and sugar to taste

oil for frying

optional - 2 teaspoons of chilli powder

optional - cooked chicken chopped into small cubes

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INSTRUCTIONS

  1. Sift flour into a large bowl and cut in cold butter with your hands or a fork

  2. Rub the butter into the flour until it resembles bread crumbs

  3. Slowly add water a little at a time (you may not have to use all of the 1/2 cup you measured out). Once the dough is not sticky and has come together in a ball, cover with a damp cloth for at least half an hour to rest

SHORT CRUST PASTRY

  1. Mix a bit of the coconut milk with the curry powder to make a paste

  2. Put oil into the pan, ddd the onions and fry the mixture until the onions are soft

  3. Add minced ginger and fry until fragrant ( about 20s)

  4. Add the minced curry leaves and fry for a further 20s

  5. Add the curry powder and coconut milk paste you made before, mix well and then add the mixed vegetables

  6. Add the potatoes next and stir thoroughly

  7. Season with chili powder (optional) and salt/sugar to taste

  8. Finally add the coriander leaves and set aside to cool (it is better to cook the filling a day in advance and keep it in the fridge))

FILLING

PUFFS

  1. Clean your work surface and dust with a little flour

  2. Split the large dough ball into half and take half and place on your surface

  3. Roll it out with a rolling pin (you shouldn't need to add any flour

  4. Cut out 3" rounds of dough using a cookie cutter/scone cutter

  5. Add a heaped tablespoon of filling to each disc, fold the dough over the filling in half and press using your thumb and forefinger to seal

  6. Follow the video for the crimping pattern that we used to seal the curry puffs

  7. Fry in hot vegetable oil on medium/high heat until golden brown

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