Curry Puffs Recipe
 Dim Sum Cuisines Recipes

Ingredients:

Puff Pastry:
180 g/ 6 oz
4 cups
1 1/2 tsp
3/8 cup
1
1 1/4 cups

1/4 tsp
1
2 tsp

Filling:
240 g/ 8 oz
2 tbsp
2 tbsp
2
2
1 tsp
1/2 tsp

pastry margarine, at room temperature
plain flour
baking powder
corn oil
egg, beaten
cold water
juice of 2 local limes
salt
egg yolk, beaten
evaporated milk

chicken, beef or pork, diced
curry powder
oil
onions, chopped finely
potatoes, diced
salt
monosodium glutamate

Method:

1. Roll out pastry margarine between large clean plastic sheets into a 15 x 20 cm (6 x 8 in) rectangle. Chili in the refrigerator.

2. Sift flour and baking powder into a mixing bowl. Add corn oil and beaten egg and blend with a pastry cutter or knife until mixture resembles breadcrumbs. Bind with water, lime and salt mixture using a wooden spoon.

3. Turn out and knead on a lightly floured board. Dough must be soft but not sticky.

4. Roll out dough into a rectangle twice as long but of the same width as pastry margarine rectangle.

5. Remove plastic sheets from pastry margarine and place in the centre of the rolled out dough. Fold over the dough to cover pastry margarine and seal edges.

6. Roll out pastry into a rectangle twice as long as it is wide and fold the two ends by overlapping making three layers altogether. Repeat rolling and folding procedure twice.

7. Divide pastry into two for easier handling and use as required.

8. Roll out one half thinly and cut into 6 - 7 1/2 (2 1/2 - 3 in) strips. Cut into 7 1/2 x 12 1/2 cm (3 x 5 in) rectangles and put in filling. Fold over and seal edges with a little water.

9. Bake on ungreased trays till golden in color. Brush with egg and milk glaze as soon as the curry puffs are removed from the oven.

For Filling:

1. Season meat with curry powder.

2. Heat oil in a wok and lightly brown onions. Add potatoes and fry till almost soft, adding just enough water to prevent drying. Put in meat, salt and monosodium glutamate.

3. Stir-fry till meat is cooked and dry. Dish out and let oil drain away from meat by tilting dish before filling.

Note: Leftover pastry can be stored in a lightly floured polythene bag and frozen for as long as 2 weeks. When required, thaw out before rolling out.

Makes 35