Makes approx. 20-22 curry puffs
1 (about 200g) chicken breast fillet, pea-size diced
Marinade for chicken: 1 teaspoon light soy sauce; 1/2 teaspoon sugar; 1/4 teaspoon salt; pinch ground white pepper
350g potatoes, peeled, boiled until soft & pea-size diced
1 small (about 100g) onion, peeled & chopped
1 clove garlic, peeled & chopped
2-3 tablespoons canola oil
1 1/2 tablespoons meat curry powder, dissolved in 1 1/2 tablespoons water
3 tablespoons coconut milk powder, dissolved in 3 tablespoons water
2 teaspoons sugar, or to taste
1 teaspoon salt, or to taste
dash ground white pepper
finely chopped fresh red chilli, or chilli powder, to taste (optional)
240g plain flour
1 teaspoon baking powder
25g (1 1/2 tablespoons) caster sugar
1/2 teaspoon salt
75g cold lard, cubed
75g cold butter, cubed
1 egg, lightly beaten
30-40ml water, adjust as necessary
1 egg yolk with about 1 teaspoon egg white, lightly beaten for eggwash
1. Marinate diced chicken for at least 1/2 hour.
2. Heat a wok, add canola oil and sauté chopped onion until translucent and fragrant. Add chopped garlic and stir-fry briefly until fragrant. Add curry powder paste and stir-fry until fragrant.
3. Add marinated chicken and stir-fry until colour changes. Add cooked diced potato and dissolved coconut milk powder and stir to combine. Season to taste with sugar, salt and pepper. Cook briefly until the filling is dry. Remove to a plate and let cool. When it is cold, cover and chill in the refrigerator until ready to be used.
1. Sift plain flour, cornflour, baking powder, sugar and salt into a big mixing bowl and mix together.
2. Add cubed lard and butter. Rub into the flour mixture using your fingertips until the mixture resemble breadcrumbs.
3. Add lightly beaten egg and about 20ml water into the flour mixture. Cut through the mixture with a bread knife to combine. Once the mixture starts to cling together, use your hand to press together into a dough. Try not to knead too much if you can. If the mixture is still crumbly and does not form into a dough, add a little bit more water to bind. Shape the dough into a ball then flatten. Wrap the dough with cling film and chill in the refrigerator for 30 minutes in hot weather. If the weather is cold, it can be left, wrapped, on the kitchen bench for 30 minutes without chilling.
4. Remove dough from the refrigerator and let it become pliable again before rolling out. Preheat oven to 180°C.
5. Roll out the dough with floured rolling pin to about 4mm thick on lightly floured surface.
6. With a floured 10cm round cutter, cut out rounds of pastry.
7. Spoon about 1 1/2 to 2 teaspoons cold filling into the centre of each pastry round. Fold the pastry over to half-moon shape to enclose the filling and seal by crimping the edges into rope shape. Arrange the pastry on a lined baking sheet.
8. Eggwash the top of each pastry. Bake for about 25 minutes, or until the pastry is golden brown.
Texture: Short-texture pastry with mild chicken curry filling
Consume: Best served hot or warm but equally good at room temperature
Storage: Unfinished curry puffs may be stored in airtight container and chilled in the refrigerator, heat up in the oven for 15-20 minutes until hot at 180°C before serving
Recipe References: –