how to make curry puffs?

Answer 1

Curry Puff

Ingredients for 4 servings

500 g (18 oz.) potatoes
30 g (1 oz.) green peas
30 g (1 oz.) carrot
2 tbsp. curry powder
1 onion
1 tsp. salt
2 tsp. light soya sauce
150 g (5 oz.) chicken meat

Outer wrappers

200 g (about 2 cups) flour
100 g (6 tbsp.) corn oil

Inner wrappers

500 g (about 5 cups) flour
50 g (3 tbsp.) sugar
180 g (3/4 cup) oil
160 g (2/3 cup) or more water

Filling
Chop the potatoes, carrot, onion and chicken.
Heat some oil in a wok and fry the potatoes. Remove the potatoes and the oil from the wok.
Place another few spoonfuls of oil into the wok and fry the chicken with the onions, carrots and green peas.
Add the potatoes back into the wok with the rest of the seasonings. Set aside.

Outer wrappers
Mix the flour and oil together to form a dough. Cut into equal pieces.

Inner wrappers
Mix all the ingredients together to form a dough and cut into equal pieces.

Assembly

Roll one piece of outer wrapper and one piece of inner wrapper into separate circles then stick them together. Flatten and place a portion of the filling into the centre.
Fold the dough to form a half circle and pleat the edges.
Deep fry the puffs until golden brown.

Answer 2

there are many ways & different kinds, but here is a recipe for Malaysian style ones:

Malaysian Recipe : Curry Puff - Karipap

Ingredients:
1 pkt puff pastry (about 500g)
500g minced meat
2 onions, chopped
2 tbsp ghee
2 cloves garlic, crushed
½ tsp turmeric
½ tsp coriander
½ tsp cinnamon
½ tsp cumin
2 curry leaves, crushed finely
2 fresh chilies, minced
1 large potato, grated
250ml coconut milk
Salt to taste
1 egg, beaten
Directions:

Mix the minced meat with the onions. Fry in ghee until it turns color then add the crushed garlic, spices and chilies. Keep frying for about 5 minutes then put in the grated potato and coconut milk. Add salt to taste. Cover with a lid, reduce heat and simmer for a further 10 minutes, or until mixture has thickened but is not dry. Allow to cool.
Boil out the pastry and cut into 8cm squares. Spoon a little filling in the centre of pastry and fold over cornet to corner (diagonally)
Seal the edges with beaten eggs and brush each with a little of the egg mixture on top of curry puff.
Bake in moderate hot oven until pastry is golden brown (15-20 minutes)
Note: These curry puffs can be made a little smaller and then deep-fried.

Answer 3

CURRIED EGG PUFFS
1 teaspoon butter
1 teaspoon curry powder
2 tablespoons finely chopped sweet red pepper
2 tablespoons finely chopped green onions with tops
1 can (2 ounces) sliced mushrooms, drained and finely chopped
8 eggs, well beaten
1/2 package (17.25 ounces) frozen puff pastry, thawed

In 10-inch omelet pan or skillet, over medium heat, melt butter until just hot enough to sizzle a drop of water. Cook, stirring occasionally until pepper is crisp tender, about 1 to 2 minutes. Stir in curry powder and vegetables. Reserve 3 to 4 tablespoons beaten egg. Pour remaining egg over
vegetables. As mixture begins to set, gently draw inverted pancake turner completely across bottom and sides of pan. Continue until eggs are thickened and no visible liquid egg remains. Break up any large curds. Remove from
heat. On lightly floured surface, roll 1 sheet of pastry into 15 x 15-inch square. Brush with some of the reserved beaten egg. Cut rolled pastry in half. Place one half on baking sheet. Dollop tablespoonfuls of egg mixture onto pastry
in 3 length-wise rows of 5 each about 1 inch apart. Top with other half of rolled pastry. Press outside edges together to seal. Firmly press pastry together in lines between dollops. Brush with more of the beaten egg, cut into squares at centers of pressed lines. Bake in preheated 375°F oven until
puffed and golden brown, about 30 minutes. Repeat with second pastry sheet.
Makes 30 appetizers .

Answer 4

Singapore Curry Puffs

Ingredients:
1 cup All-purpose flour
1 Egg
2/3 cup Milk
2/3 cup Cold water
5 tablespoons Corn oil
1 Onion, chopped
8 oz Lean ground beef
2 Carrots, grated
1 Parsnip, grated 2 teaspoons Curry Powder
1 tablespoons Tomato paste
2 teaspoons Cornstarch
2/3 cup Beef stock
1 Egg, beaten
Vegetable oil for deep frying
Carrot strip (optional)

Cooking Instructions:
Sift flour into a bowl. Make a well in center and add egg. Gradually stir in milk and beat well until smooth. Stir in cold water and beat well. Pour batter into a pitcher.

Heat a little oil in a small skillet and pour off excess. Pour a little batter into skillet, swirling skillet to spread batter evenly over bottom to make a thin coating. Cook until underside is golden, then turn pancake out of pan (do not cook other side). Repeat with remaining batter, adding more oil to pan each time, to make 8 pancakes.

Heat 2 tablespoons oil in a saucepan. Add onion, ground beef, carrots, parsnip and curry powder. Cook gently 5 minutes, stirring constantly. Add tomato paste and mix well. Blend cornstarch with a little stock. Add remaining stock to ground beef mixture and bring to a boil. Add cornstarch mixture and cook 2 minutes, stirring constantly. Simmer mixture 10 minutes.

Lay pancakes, cooked-sides up, on a flat surface. Spread filling in a 2" horizontal lines across center to within 1-1/2" of side edges. Fold these side edges over mixture and then fold remaining top and bottom edges over to cover filling. Brush with egg and fold pancakes in half. Chill 1 hour.

Half fill a deep fat fryer or saucepan with oil; heat to 350'F. (175'C.) or until a 1/2" bread cube browns in 40 seconds. Fry folded pancakes, 4 at a time, 2-3 minutes or until golden brown and heated through. Drain on paper towels. Garnish with carrot strip, if desired, and serve hot.

Answer 5

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