Curry Puffs

Deep fried finger foods are "bad" but they taste so good. This is a common comfort snack in the afternoon among reporters at Balai Berita cafe in Bangsar while they wait for their news stories to be cleared by editors.


CURRY PUFFS

Ingredients
  • 2¼ cups all-purpose flour
  • ½ cup palm shortening
  • 1 tsp sugar
  • ¼ cup water
  • 1 medium sized egg-beaten
  • ½ tsp salt
  • 2 medium sized potatoes-peeled and diced
  • 1 red onion-diced
  • 200g chicken-diced finely
  • 1 inch ginger-grated
  • 1 clove garlic-crushed
  • 1 tbsp mild curry powder
  • 1 tbsp chopped coriander leaves
  • palm oil for deep frying
Instructions
  1. Prepare the filling.
  2. In a wok, heat the oil and fry the ginger and garlic.
  3. Add in the diced chicken with a splash of water and cover the wok with a lid for 10 minutes.
  4. Once the chicken is almost browned, add the curry powder, coriander leaves, diced onion and potatoes. Season with salt.
  5. Cook on low heat for around 20 minutes or until the filling is semi-dry.
  6. Keep aside the cooked filling and prepare the pastry crust.
  7. In a large bowl, mix 1½ cups of flour with egg, sugar, salt and enough water to form a soft dough. Divide this dough into 10 small balls.
  8. In a separate bowl, rub the shortening with the remaining flour until stiff dough is formed.
  9. Divide this dough into 10 balls, smaller in sized than the earlier flour dough balls.
  10. Flatten a flour ball and wrap it fully around the shortening ball.
  11. Using a rolling pin, roll the dough ball into an oblong and make a diagonal cut ⅔ up without splitting the dough into two.
  12. Roll the pastry all the way up then make a ‘U-turn’ and keep rolling like a croissant.
  13. Cut the roll-up into two.
  14. Using a rolling pin, flatten each cut roll into a flat circle.
  15. Fill the circle with the 2 tbsp of cooled filling.
  16. To close the edge, make a pinch-and-twist motion until the edge is well sealed.
  17. Repeat the steps for remaining dough balls, so you will get 20 completed puffs.
  18. Heat the palm cooking oil in the wok and deep fry the puffs.