Curry Puffs

The husband and I don’t really fancy deep fried food, but once in a while, we will indulge in those unhealthy food, Popeye’s fried chicken is one of them 🙂 Every time when the recipes ask for deep frying, I’ll give them a pass or I will try to bake them instead. Of course the end results are not as good as those soak in oil but my waistline is at stake! I seldom exercise, so it’s quite a big deal for me.

So the pork floss puffs were my debut in deep frying (and also puffs making). Aren’t you watching your waistline? Well, everyone who knows me well, will know that I go by this motto “Eat first, think later” and “Diet starts tomorrow” 😉 After making the Pork Floss puffs, I was keen on making another batch of puffs. The first batch of puffs were crispy but the spirals on the pastry were barely visible. To be honest, I was more attracted with making the pastry rather than the whole thing itself. This time round, I made curry puffs instead. I filled them with curried potatoes, chicken and onions.

I was determined to make the spirals appear and I followed the instructions to the dot. It paid off!! Not perfectly executed but the puffs have spirals!! And I think there were improvements in the pleats.

Curry Puffs

Pastry’s recipe from here

Filling

2 medium sized potatoes, boiled and diced
1 pc chicken breast, diced
1 big onion, diced
2 teaspoons chicken curry powder
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1 tsp sugar
1/2 tsp salt
1/2 tsp black pepper

1. Heat oil and fry onion gently until golden brown. Add the curry powder, chili, turmeric and fry gently.
2. Add diced chicken, potatoes, sugar, pepper, salt and cook for 5 minutes.
3. Mix well and leave aside to cool.

Assembling

1. Once the dough is ready, cut it into 20 pieces.
2. Take a small dough (spiral side face up) and use a small rolling pin to roll to a circle disc.
3. Put 1tbsp of filling in the centre, press the edge together and seal it.
4. Pinch the edge of the puff with your thumb and make plait on the edge.

5. Heat oil in a wok or deep fryer, oil must be very hot before putting in the puff and enough to cover to the puff.
6. Deep fry the puff on medium heat until golden brown.