Curry Puffs Recipe
 Malaysian Recipes

Ingredients:

230 g/ 8 oz/ 1 cup
600 g/ 1 lb 4 oz/ 4 cups

3 tbsp
4
2 cloves
1 tsp
1
4 tsp
450 g/ 1 lb
1
1 tbsp
6 tbsp

unsalted butter
plain all-purpose flour
salt
vegetable oil plus extra for deep-frying
shallots, thinly sliced
garlic, finely crushed
grated fresh root ginger
fresh green chili, cored, seeded and finely chopped
curry powder
minced (ground) beef, lamb or chicken
potato, finely diced
lime juice, or to taste
chopped celery leaves
celery leaves, to garnish

Method:

1. Melt butter with 2 tablespoons water.

2. In a bowl, combine butter mixture with flour, pinch of salt and about 6 tbsp water to give a medium-soft dough. Transfer to a work surface and knead for about 10 minutes. Form into a ball. Brush with oil and put in a plastic bag. Leaves for at least 30 minutes.

3. Heat oil in a frying pan (skillet). Add shallots and fry for 4-5 minutes until browned. Stir in garlic, ginger, chili and curry powder for 30 seconds. Add meat. Cook until pale, stirring to break up lumps. Stir in potato, lime juice, salt to taste and 2 tbsp water. Simmer gently, covered, for 15-20 minutes until meat and potatoes are tender.

4. Add celery leaves and cook for 2 minutes. If necessary, increase heat and boil to drive off excess moisture, stirring.

5. Knead dough. Break off a 2.5 cm (1 in) piece. Form into a smooth ball then roll to a 10 cm (4 in) disc. Put 2 tsp meat mixture along centre. Brush half of edges of dough circle with water and fold dough over filling. Pinch edges together to seal. Place, pinched end up, on a plate. Repeat with remaining filling and dough.

6. Heat enough oil for deep-frying in a wok or deep-fryer over medium-low heat. Add a few curry puffs so they are not crowded and fry slowly until golden; turn them over so they cook evenly. Remove with a slotted spoon and drain on paper towels. Serve warm, garnished with celery leaves.

Makes about 30.