CURRY PUFFS 2 WAYS RECIPE BY TASTY
Here's what you need: vegetable oil, medium white onion, chicken breast, salt, black pepper, ground cumin, curry powder, cayenne, medium russet potatoes, frozen peas, frozen carrot, whole milk, all-purpose flour, puff pastry, egg
Provided by Frank Tiu
Categories Appetizers
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C), or heat a large pot filled halfway with cooking oil to 350°F (180°C). Place a wire rack on top of a baking sheet.
- In large pan, add the vegetable oil, onion, chicken, salt, pepper, cumin, curry powder, and cayenne. Cook for 10 minutes, stirring occasionally, until the onion softens.
- Add the potatoes, peas and carrots, and milk and stir to combine. Cook for 10 minutes, stirring to break up the potatoes, until the curry thickens to the consistency of mashed potatoes. Remove the pan from the heat and let the curry cool for 30 minutes.
- Dust a clean surface with flour and roll out the puff pastry to flatten the seams.
- Using a wine glass, cut out 8 circles from each pastry sheet.
- Scoop 1 tablespoon of the cooled curry filling in the center of a puff pastry circle. Fold the puff pastry in half, press the edges together, and seal the edges in a folding and rolling motion.
- If baking, place the curry puffs on the prepared baking sheet and brush with the egg wash. Bake for 15 minutes, or until golden brown.
- If frying, add the curry puffs to the hot oil in batches and fry for 5 minutes, until golden brown.
- Let cool for 10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 914 calories, Carbohydrate 78 grams, Fat 53 grams, Fiber 5 grams, Protein 31 grams, Sugar 6 grams
POTATOES CURRY PUFFS II
This is a simpler way of making potato curry puffs as compared to the recipe, 'Potatoes Curry Puffs I', that I have also posted'. The fillings used are also slightly different. The amount of ingredients stated in this recipe are only sufficient for making small puffs. You could make bigger curry puffs and in fact, the results will be better. I usually make the curry puffs in large
Provided by Kim Ong
Categories Chicken
Time 45m
Yield 8 small puffs
Number Of Ingredients 9
Steps:
- Heat the oil in a frying pan.
- Fry the chopped onion and curry paste till fragrant.
- Add the meat, potato and salt.
- Stir and cook till quite dry.
- Remove from pan and leave to cool.
- Roll out the pastry on a lightly floured board to about 1/2 cm thickness.
- Cut out round pieces (6-8 pcs) using a pastry cutter.
- Put a teaspoon (heap) of filling and the boiled eggs in the centre of each round piece of pastry.
- Fold each piece into half to cover the filling.
- Press lightly to seal the edges.
- Flute the edge by pinching and twisting the edge with your fingers. (Action: Pleating of the edges) Thus, the puffs are completed and ready for baking.
- Lightly glaze a layer of oil/butter onto the baking tray.
- Place all the puffs onto the baking tray and glaze with egg yolk.
- Bake in a preheated hot oven of temperature 200 degree Celsius/ Gas Reg. 7 for 20 minutes.
Nutrition Facts : Calories 98, Fat 5.1, SaturatedFat 1.2, Cholesterol 26.4, Sodium 143.7, Carbohydrate 11.1, Fiber 1.2, Sugar 0.7, Protein 2.1
POTATOES CURRY PUFF I
This recipe is recommended by a friend, but I haven't try it before. I have a simpler recipe for this curry puff, which I will post later on as 'Potatoes Curry Puff II'. Sorry, I am not very sure of the preparation and cooking time. The yield too.
Provided by Kim Ong
Categories Chicken
Time 55m
Yield 12 puffs
Number Of Ingredients 15
Steps:
- ------------Makingof the fillings------------------------Ð .
- Heat some oil in a wok and fry the potatoes.
- Remove the potatoes and the oil from the wok.
- Place another few tbsp of oil into the wok and fry the chicken meat with the onions, carrots and green peas.
- Add the potatoes back into the wok and add in the rest of the seasonings (salt, curry powder, light soya sauce).
- Stir fry the mixture until cooked, then leave it aside.
- -------------OuterSkin: ----------------.
- Mix the flour and oil together and form a dough.
- Cut into equal pieces (Each piece must be big enough to be rolled out/flatten to about 1/2 cm thick and 13 cm dia. pastry sheet).
- --------------------InnerSkin-----------------.
- Mix all the ingredients together to form a dough and cut into equal pieces (Same as above).
- -------------Makingof the Curry Puff Skins (For wrapping the fillings) :------------------.
- Take 1 piece of the outer skin dough and roll into a ball.
- Leave it aside.
- Take 1 piece of the inner skin dough and roll into a ball.
- Dough the 2 circular pastry balls together.
- Flatten pastry with a rolling pin on lightly floured board to about 1/2 cm thick sheet.
- Cut out round pieces about 12-13 cm in diameters from the flatten pastry.
- Place a portion of the fillings& the egg onto the centre of the flatten pastry. (Fillings should cover about 10 cm dia.) Note: not to put too much fillings, or else it will be difficult to fold the pastry later on.
- Fold the flatten pastry to forms a half circle such that it covers the fillings.
- Press lightly to seal the edges.
- Flute the edge by pinching and twisting the edge with your fingers. (Action: Pleating of the edges)
- -----------Cooking Method------------
- Deep fry the puffs until golden brown.
Nutrition Facts : Calories 492.7, Fat 24.5, SaturatedFat 3.2, Cholesterol 8.8, Sodium 209.9, Carbohydrate 58.2, Fiber 3.2, Sugar 5.4, Protein 10
More about "potatoes curry puffs ii recipes"
CURRY PUFF - SOUTHEAST ASIAN RECIPES - NYONYA COOKING
From nyonyacooking.com
Reviews 6Calories 176 per servingCategory Snack
- In a bowl, mix salt and flour evenly. Set aside. Heat oil in a pan at high heat. Pour hot oil directly into the flour mixture. Mix well. Then add cold water and continue kneading until the dough comes together. Set dough aside in the refrigerator.
- Stir-fry onion slices and minced garlic with oil until fragrant. Add blended dried shrimps, curry leaves and curry powder. Then, add diced potatoes. Add enough water and simmer at low heat until the potatoes softened.
- Divide the dough equally into balls of ~ 35gm each. They may be refrigerated to ensure the dough is more manageable. Flatten dough until it is about 0.2cm thick. Place filling in the middle of the flattened dough.
- Fold sides together to create a semi-circle. Seal the sides by pinching the dough together. Using the pinch and fold technique as shown in the video, create the distinctive edge of curry puffs.
BEEF AND POTATO CURRY PUFFS RECIPE | SIDECHEF
From sidechef.com
BEST CHICKEN CURRY POTATO PUFFS RECIPE - HOW TO MAKE …
From food52.com
EASY VEGETARIAN CURRY PUFFS - THE FLAVOR BENDER
From theflavorbender.com
10 BEST POTATO CURRY PUFFS RECIPES | YUMMLY
From yummly.com
CURRY PUFF - RASA MALAYSIA
From rasamalaysia.com
CURRY PUFF RECIPE (POTATO) - GREEDY GIRL GOURMET
From greedygirlgourmet.com
Ratings 37Category Appetizer, Breakfast, Side Dish, SnackCuisine Singaporean, Southeast AsianCalories 129 per serving
- Heat up the oil and margarine in a pan and when the mixture has all melted and is very hot, pour it into the flours and use a wooden spoon to mix thoroughly. (If you use a metal bowl, note that the parts of the bowl in contact with the mixture will also heat up)
- Add cold water and mix with a wooden spoon till a soft dough forms. If you decide to finish the kneading by hand (the dough doesn't stick), make sure the dough is cool enough to be touched first!
- Cover the dough and rest for a minimum of 15 minutes. (Making the filling will take more than 15 minutes after accounting for the time needed for the mixture to cool down )
QUICK POTATO CURRY PUFFS - VEGAN - SNEAKY VEG
From sneakyveg.com
POTATO CURRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CURRY PUFF RECIPE: HOW TO MAKE DELICIOUS CURRY PUFFS AT HOME
From shopjourney.net
10 BEST POTATO CURRY PUFFS RECIPES | YUMMLY
From yummly.com
10 BEST POTATO CURRY PUFFS RECIPES | YUMMLY
From yummly.com
10 BEST POTATO CURRY PUFFS RECIPES | YUMMLY
From yummly.com
10 BEST POTATO CURRY PUFFS RECIPES | YUMMLY
THAI SWEET POTATO CURRY PUFFS - DELICIOUS EVERYDAY
From deliciouseveryday.com
POTATOES CURRY PUFFS II - LUNCHLEE
From lunchlee.com
THANKSGIVING LEFTOVER CURRY PUFFS (咖喱角) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
POTATO CURRY PUFFS - BBC GOOD FOOD
From bbcgoodfoodshow.com
EASY POTATO CURRY PUFFS | BEAR NAKED FOOD
From bearnakedfood.com
CURRY PUFFS - WING YIP
From wingyip.com
INDIAN CURRY PUFFS RECIPE - THE SPRUCE EATS
From thespruceeats.com
You'll also love