Malaysian Curry Puff Recipes

MALAYSIAN CURRY PUFF

Malaysian Curry Puff image

This is a great recipe from rasa malaysia. I added it here so that its easy for me to keep and print out. :)

Provided by MalaysianChef

Categories Lunch/Snacks

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 14

Ingredients

5 tablespoons oil
1 medium red onion (finely chopped)
2 teaspoons meat or 2 teaspoons chicken curry powder
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1/2 cup of finely diced chicken breast
2 large potatoes (boiled and finely diced)
1 1/2 teaspoons sugar
1/2 teaspoon black pepper
1/2 teaspoon salt
1 lb plain flour
5 ounces margarine or 5 ounces shortening
3/4 cup water
1/2 teaspoon salt

Steps:

Make the filling first. Heat oil and fry onion gently until golden brown. Add the kurma powder, curry powder, chili, turmeric and fry gently. Add the chicken, potatoes, sugar, pepper, salt and cook for 5 minutes. Mix well and leave aside to cool.
To make pastry, mix flour with margarine, water, salt, and knead well. Let it rest for 1/2 hour. Cut the dough into circles (3 in) in diameter. Fold pastry over to make a half circle and crimp at edges. Deep fry in hot oil until golden.

BAKED CURRY PUFFS

Baked Curry Puffs image

I needed something a little different for a party. I wanted something that was baked and not deep fried and came up with this recipe . I served these at a party and got rave reviews about these puffs. Serve them with your favourite dipping sauce. Use vegetables such as carrots, corn, parsnip and peas for your vegetables or use a frozen mix that has been thawed for convenience. A little Chili can be added for an extra kick also. I am guessing the amounts this mixture made but it did make quite a few!

Provided by Tisme

Categories Malaysian

Time 35m

Yield 30-40 serving(s)

Number Of Ingredients 14

Ingredients

4 -5 sheets frozen puff pastry, thawed
1 tablespoon oil
2 garlic cloves, chopped finely
1 large onion, diced finely
1 1/2 teaspoons finely grated gingerroot
1 cup minced beef
3 large potatoes, peeled and cut into very small cubes
3 tablespoons curry powder
1 cup water
1 teaspoon sugar
salt and pepper
1 cup vegetables, mixed diced very small
1/2 cup finely chopped fresh coriander
1 egg, beaten

Steps:

In a wok or pan, heat a little oil and fry chopped garlic until golden add onion and ginger.
Add in the minced meat and fry for 2 minutes breaking up the meat into small pieces. ( I use a separate pan to fry the meat and drain off excess fats, then add the meat to the onion mixture).
Add potatoes, cook for further 2-4 minutes.
Add the curry powder, water, sugar salt and pepper and simmer over a medium low heat stirring occasionally to prevent burning, until the potatoes are almost soft. (About 10 - 15 minutes).
You may need to add a little extra water if there is no sauce left.
Add in the mixed vegetables and coriander last and cook for a further 2 - 3 minutes until the vegetables are just starting to soften.
Remove from heat and cool.
Cut the puff pastry into 4 inch by 4 inch squares.
Put some filling onto one half of the square.
Brush edges with a little water and fold over pastry to make a rectangle or triangle shape.
Use a fork press the sides together to seal the edges of the puff pastry, and also the makes a nice pattern.
Brush the puffs with the egg wash (beaten egg).
Bake in a preheated oven 185°C until a nice golden colour. (about 10 minutes).
Arrange the curry puffs on a serving platter and serve with dipping sauce.

Nutrition Facts : Calories 220.2, Fat 13.2, SaturatedFat 3.3, Cholesterol 7, Sodium 86.8, Carbohydrate 22.3, Fiber 1.6, Sugar 0.9, Protein 3.5

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