I discovered that I had some frozen leftover Kentang Bol filling, so I decided to throw together a quick afternoon snack, and made some (not-so-curry) curry puffs. This is the recipe for just the pastry, which is really light and crispy; you can use whatever filling you like, actually (empanadas, anyone?). Next time I’m thinking of subbing the white pepper with cinnamon, and make apple turnovers. Yum!
Based on a recipe by ResipiAnakBapak. Enjoy!
Updated on 21 Jun 2020 with refreshed photos and some tweaks to the recipe.
Crispy Curry Puff Pastry
Ingredients
- 500 grams plain flour, pastry/biscuit flour recommended (9% protein)
- 50 grams rice flour
- 50 grams tapioca flour
- 1/2 teaspoon white pepper
- 1 tablespoon granulated sugar
- 65 grams salted butter OR margarine, melted
- 50 grams (about 1/4 cup) cooking oil
- 1 teaspoon salt OR 1 chicken stock cube, diluted in 1 cup water
Directions
In a large mixing bowl, add the white flour, rice flour, tapioca flour, ground white pepper, and sugar. Whisk to blend.
Make a well in the middle of the flour mixture, and add the melted butter and oil into the well.
Using your fingers, work in the butter and oil until the mixture resembles coarse crumbs.
Add the salted water or chicken stock a little at a time, and work with your fingers until the water is incorporated and the dough comes together. You may need an extra tablespoon of liquid if the dough is too dry.
Seal the dough in a plastic bag and let rest, 30 minutes.
Knead again for about 3 minutes before using.
Assemble the curry puffs. Divide the dough into four equal pieces.
Working with one piece of dough at a time and keeping the rest covered to prevent them from drying out, roll the dough into a log.
Divide the log into a few pieces, about the size of a ping pong ball.
Roll each piece of dough into a ball and, using a pasta roller or a rolling pin, roll the dough into a disc about 1/16 inch (2.5mm) thickness.
Place the disc onto a curry puff mould, if using, and spoon about a tablespoon of filling onto the center of the disc.
Fold the curry puff mould and press tightly to seal. If not using the mould, fold the dough over the filling and seal the edges with a fork. Repeat with the remaining dough and filling.
Heat about 3 inches of oil in a large wok. Fry the puffs until golden.
Drain on paper towels and serve immediately.
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