Curry Puff by Jeannie Lee


Ingredients for the filling
300 g cooked potatoes, cut small cubes
250 g chicken thighs, cut into small pieces
1 purple onion, cut into small pieces
2 hard boiled eggs
55g curry paste
1/2 tsp salt
1 tbsp cooking oil
1 tbsp coconut oil

Method
  1. Heat up a wok, add in 1 tbsp cooking oil.
  2. Add in the curry paste, fry until fragrant.
  3. Sauté diced onion until fragrant, add in chicken and 1/2 tsp salt and stir fry until almost cooked.
  4. Add in cooked potato, 1tbsp of warm water, stir until filling is thickened. 
  5. Set aside to cool.

Ingredients for the dough
150g plain flour
30g tapioca flour
10g rice flour
30g cooking oil
30g butter
80g water

Method
  1. In a big bowl, add in all dry ingredients.
  2. Add in butter and cooking oil, slowly add in water and knead till a smooth dough.
  3. Place the dough on the cling wrap and place in the fridge for 30 mins.
  4. Divide dough into 8 portions about 40g each.
  5. Flatten the dough and roll, use a round cutter to cut out the shape. 
  6. Put a spoonful of filling and 1/4 piece of hard boiled egg.
  7. Fold in half, seal and pleat the edge nicely. 
  8. Heat up a pot, add in sufficient oil for deep frying.
  9. When oil is hot, slowly put in the curry puff and deep fry until golden brown. 
  10. Serve warm.

Watch video at Singapore Home Cooks Cooking Channel