Saturday, July 19, 2008

Spiral Curry Puffs

I love making curry puffs and nowadays I just used the store bought Empanadas wrappers but there are time I like to make spiral curry puffs. Its a bit more work but the results are very satisfying. I will freeze them and fry up a few at a time for breakfast or afternoon tea. Beachlover was asking me the other day on how to make spiral dough so I have some pictures of step by step procedure of making it. One thing I need to improve on is the crimping of the edges. I still can't seem get it right.

For water dough:

400g plain flour
225ml water mix with 1/4 tsp salt
2 tbsp shortening or margarine

For oil dough:

200g plain flour
150g butter or shortening (room temperature)

For filling:

400g potatoes, cubed and cooked till soft
1 big onions, cubed
1 piece of chicken breast - cut small
3 tbsp curry powder
1 tbsp chilli powder
Salt and sugar to taste
1/2 cups of water

1. To make water dough: Place flour in a mixing bowl. Rub in shortening and add in the water. Knead into smooth dough. Leave aside to rest for 10 minutes. Divide into 10-12 equal portions. 2. To make oil dough: Rub shortening or butter into the flour to form oily dough. Divide into 10-12 equal portions.
3. Wrap oil dough inside water dough. Flatten the dough will a rolling pin and roll it up like a swiss roll. Then roll out the dough length wise again and roll it up like a swiss roll. Then divide the roll into 2 portions.




4. With the cut side portion on the table and roll dough into a circle. Fill the pastry with a tablespoon of filling, fold into half and crimp the edges.

5. Fry in hot oil until golden brown. Serve warm.

To make filling:
1. Heat pan with 2 tbsp oil. Mix the curry powder and chili powder with 3 tbsp of water to make into a paste.
2. Stir fry the onion until lightly brown. Add in the chicken and stir fry for a minutes and add in the curry paste. Stir fry until fragrant and add in the cooked potato and water. Cook until dry. Leave to cool.

34 comments:

[eatingclub] vancouver || js said...

This has got to be the coolest thing with pastry I've ever seen. I never even knew that there were two types of dough in that little spiral puff. Thank you for sharing; definitely bookmarking this one.

Parker said...

They are so cute with a tasty sounding filling. Your photo description of making them is so great and helpful.

Lore said...

So cute that you can still see the circles in the dough. They are positively mouthwatering!

Salt & Turmeric said...

wht i love abt spiral curry puff is the soft flaky dough. they are indeed really yummy. looking at ur pic, i can actually taste them!

Beachlover said...

Gert,thanks for showing me the pix!! now I have the idea step to step to put thoses dough together in order to make it look spiral!!..don't worried about the edge,it's look good!!

Little Corner of Mine said...

Yummy! And so much filling!

Zue Murphy said...

Wow! Sedapnya karipap pusing you. I did try once 10 years ago, but didn't work out because the oil dough took over the whole mixture. Now I know I will follow your method. Thank you for sharing.

mikky said...

i will definitely try this... thanks for sharing...

Mochachocolata Rita said...

so gorgeous! but it is probably too challenging for me, let me try something easier first...such as going to your place and eat your curry puff hehe

Anonymous said...

Gert, thank you so much for showing us how to make spiral cuffy puffs, step by step. This is one of the recipe that i'm looking for for quite some time.

Thanks again.

- Kath

ummi said...

Hai Gert..How's life? Rajinnya buat karipap pusing and put the pict step by step!! Me, so bz and lazy lately..hehe..Have a great moments ahead!

Farhan said...

Hi, gorgeous blog! I've really learnt something new today. Can I just check, divide each dough both oil and water into 10-12 portions each or in total? Also can I say that with each portion rolled out, you get 2 karipap? And how is the texture?

I will definitely try this!

ICook4Fun said...

Eating Club, I hope you will try this out. You will not be dissapointed :)

Parker, this is the normal filling we put in our puffs :)

Lore, thanks for stopping by.

Farina, maybe you can make some for youself and Michael.

Lesley, you are most welcome :) Zue thought me how the crimp the edges but I still have problem with it :)

LCOM, yummy indeed :)

Zue, we will try to make some this weekend ok :)

Mikky, you are most welcome :)

Rita, actually it is not that difficult. Just a bit of work in the rolling part :)

Kath, you can do a healthier version by baking it and its just as good. In fact its more crispier :)

Ummi, life is good. Thanks for asking :) I see you've been cooking up a storm at your blog :)

Farhan, thanks for your comment. Yes you divide 10-12 potions to each of the dough. As for the cut portion it all depends on the size of the karipap you want. If you want it bigger then you cut into 2 and if you want it smaller then cut into 3. The pastry is very flaky.

Yatie_T said...

Gert,
love your spiral karipap. Hopefully one of these days I will have time to make it. "sigh"

Valerie said...

Gert, yummy!! Can I use puff pastry? I have no luck with dough. Everytime I tried, I failed. Let me know if you have suggestion for instant dough! Thanks,

pearly said...

this real look good also step to step dough making I will try this for sure since now I am home all the time, wooo you are so cool , the other day I went to the Malaysian restrant with my aunt there also serve curry puff it don't even look as good as your , will give it a try .
thank for sharing you are a real good cook I must say xxxxxxxxxx:)

ICook4Fun said...

Yatie, hope you try to make this :)

Valerie, you can use the empanadas wrappers for your curry puffs. Check out the freezer where they put all the Latin American products at the supermarket.

Pearly, thank you :)

Maggie said...

What a pretty effect! I have to try this. Have you ever baked them?

ICook4Fun said...

Maggie, thanks for stopping by. Actually I did bake some of them and it turn out really nice and flaky.

Anonymous said...

hi gert,
im alil confused - in step 4...u said with the cut side portion on the table, roll dough into a circle..the pic shows the cut side up?? Can u clarify - should the cut side be facing downwards to the table or facing up towards us?? Thks for sharing this yummy recipe with us.

regards,
Tanya

ICook4Fun said...

Tanya, I might not be good in explaining but I think the pix of 6,7,8 explain everything. Just make sure the spiral design is facing up (pix 7) when you roll it.

Jescel said...

oh my.. i've been in search for a perfect empanada dough and yours look like it is.. thanks for sharing. definitely going to use this..

Anonymous said...

Hi Gert,
Ok - thks for the tip!!Nothin wrong abt ur explaination, rather my understanding or rather...my lack of it!:)Will be tryin out this recipe real soon. Thks!

Tanya

zarina said...

Your spiral curry puffs look so tempting. I have yet to try it out but I'd like to include your link to my blog! Thanks...they look awesome.:)

Anonymous said...

That really looks nice, and thanks for the photographic demo. I had always thought that there's some appliance to make this spiral puff.

To get nice edges, u can use the curry puff case.

Eggy said...

Hi, your curry puffs looks awesome. Btw, could I add slices of egg inside? would there b enough room for it?? Tnx

ICook4Fun said...

Jescel, this dough its a bit of work but they are really pretty :)

Tanya, you are welcome.

Zarina, thank you.

Eggy, you can add eggs or anything you like to it and the dough should be big enough for a snall piece of egg.

Anonymous said...

The curry puffs sure look good!I am still learning how to make it.It is definetely going to taste good.

nhi said...

these look so mouth-watering. thanks for the recipe.
btw, is it ok if i use butter for the water dough instead of shortening or margarine?

ICook4Fun said...

Anon, thank you.

Nhi, yes you can definitely use butter for the dough.

3 hungry tummies said...

hey they looks great! check out my version n let me know what do u think. :)
http://3hungrytummies.blogspot.com/2009/10/spring-is-here-whats-better-than-curry.html

Wendy said...

Sorry, I am lost. How do you can from picture #3 to #4?

Kristinaengcau said...

Hey! How lovely blog you have...! Over years i was thinking how to cook the kuih lapis,today i got it here! thanks a lot for the recipe. Cant wait to try this!

Anonymous said...

hello, ive been searcing for the best flaky and ceispy dough for my empanada..is it ok if i can put sugar, and if its possible where is the best part in water or oil dough, and will it have the same texture flaky and crisp, will it no affect the layered portion? thanks a lot..YNEZ