Monday, 19 October 2009

Malaysian Meat Curry Puffs

Malaysian meat curry puffs
(adapted from Spicie Foodie)
makes about 13 puffs
These can of course be made vegetarian-friendly.

Filling
5 tbsp oil
1 medium onion
1 tbsp grated ginger
3 ½ tsp meat curry powder
½ tsp chili powder
½ tsp turmeric powder
2 large cooked potatoes, diced
2 tsp sugar
½ tsp black pepper
1 tsp salt
400 g cooked meat, I used meat from a rotisserie chicken
60 ml water
1. Fry the onions and ginger until the onion is golden. Add curry, turmeric and chili and cook until fragrant. Next add potatoes, sugar, pepper and salt and cook for 10 minutes. Add chicken and water and cook until the mixture is almost dry. Set aside to chill.

Dough
500 g flour
150 g butter
200 ml water
½ tsp salt (ONLY if you use unsalted butter)

Mix all ingredients into a smooth pastry. Cover and set aside for 30 minutes in a warm place.
Cut the dough in half. Roll out the pastry, using a cookie cutter (10 cm) cut out circles.
Take 1 tbsp of the filling and place in each cut out circle.

2. Fold in half

3. Using a fork, press the edges together.

4. Place the puffs on an oven tray.

5. Bake the puffs for 30 minutes at 180 c. Serve warm or at room temperature with a spicy dipping sauce.

3 comments:

Sarah's Creations said...

Yummy. I will try this one on Friday :)

Thank you for visiting my blog.

Angelica said...

Yay! Please do, they're yummy. But I would recommend using store-bought pastry, like puff pastry (I guess you coud make that, too). The pastry in this recipe is quite dry.

Bon appetit!

Susanne said...

Yum! Though I'll never have the energy to make them myself... So.. you wouldn't mind popping some in the mail for me, along with that cookie?