Spiral curry puffs

Recipe for spiral curry puffs

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable Spiral Curry Puffs recipe! These delightful pastries are a fusion of flaky pastry and aromatic curry filling, making them a perfect snack or appetizer. With their unique spiral shape, they are not only visually appealing but also a delight to bite into. The recipe is easy to follow, allowing you to create these savory treats in no time. So get ready to indulge in the flavors of curry, spices, and buttery pastry with this mouthwatering recipe!

Keywords: Spiral, Curry Puffs, Pastry, Aromatic, Fusion

spiral curry puffs details

Spiral curry puffs, recipe Rating: 4.5
Number of votes:97 INGREDIENTS:

Makes 10 puffs

Water dough @ 22g:

80g high protein flour

40g cake/high ratio flour flour

10g icing sugar

45g water

40g shortening

Oil dough @ 14g:

90g cake/high ratio flour

50g shortening

Filling:

3 medium potatoes, boiled till soft and diced

1 onion, chopped

1-2 tbsp water

1 tbsp curry powder

1/2 tsp sugar

Salt to taste

1-2 tbsp oil for frying

5 cups of oil for deep frying

METHOD:

1. To prepare filling: Heat oil in a pan. Fry onion till fragrant. Add diced potatoes and water and continue to fry. Season filling with curry powder, sugar and salt. Set aside.

2. Follow Step (1) to (2) of Chinese Pastry Dough to prepare water and oil doughs. Divide each water dough and oil dough into 5 portions. Each water dough portion shall weigh 44g while each oil dough portion shall weigh 28g.

3. Prepare pastry (water-oil) dough by method as shown in Step (3) to (6) of Chinese Pastry Dough.

4. Divide each pastry dough prepared in (3) above into half. Each half shall weigh 36g.

5. With the cut side face down, roll out the dough.

6. Place this dough onto a curry puff mould and fill it with some potato filling. Apply some water at the edges and seal.

7. Repeat Step (4) -(6) for all the pastry dough.

8. Heat oil in a wok or deep fryer. Deep fry all the curry puffs until golden brown. Serve hot.

NOTE:

1. Avoid pouring all water specified in water dough at one time. As the adsorption nature of flours varies, you may need to adjust the amount of water specified here.
2. Do not over-mix the oil dough as this will result in firm, rather than crispy and puffy, pastry skin.
3. Avoid pressing while rolling out pastry dough. This may cause the oil dough wrapped inside the water dough to leak out. You may not get nice and consistent pastry skin if this happens.
4. Always make sure both water and oil doughs have the same consistency/softness.
5. Make sure edges of curry puffs are seal properly or the filling will leak out during deep frying.

6. This is a vegetarian style curry puffs. Substitute potato with chicken meat if you like.

7. Take special note on Step 5. The cut side of the pastry dough must face down (must not be rolled) or the spiral pattern will not be visible.