Curry Puff



Water Dough
210 g flour
60 g unsalted butter
110 g water, cold
Butter Dough
120 g flour
75 g unsalted butter

200 g chicken breast, cubed
300 g potatoes, cubed and pan-fried
10 shallots
1/2 cup coconut milk
10 g curry paste
1 carrot, cubed and boiled
50 g peas
1/2 tsp salt
1 tbsp sugar
2 tbsp flour
2 tbsp cooking oil


For filling
Heat cooking oil in a wok. Stir-fry chopped onion till fragrant for 30 seconds.
Add curry paste into the wok. Cook till it changes color, a shade darker.
Combine the rest of the ingredients into the wok. Chicken pieces, potato cubes, carrot cubes, peas.
Cook for a couple of minutes over low heat.
Add coconut milk. Mix well with other ingredients.
Lastly, add flour. Let cook for a minute longer and remove from heat. Set aside.

For puff pastry
Mix all ingredients for water dough to a ball shape. Knead by hands or machine. Let rest, covered with kitchen towel.
Do the same with butter dough ingredients.
Roll water dough into a 30x 30 rectangle. Place butter dough right in the middle and fold water dough on top of it.
Flip the dough packet over and slowly roll the dough into long rectangle.
Fold the rectangle into three and lightly press the dough. Turn the dough to the left, 90 degree. Cover and let rest for 10 minutes.
Continue the folding and turning two more times with 10 minutes resting period.
Roll the dough into thin rectangle. Divide the sheet into two smaller sheets.
Grab one end and start rolling towards you. You will end up with two rolls. Let rest for 10 minutes, covered.
Cut each roll into 10 equal pieces. Rest for 10 minutes, covered.
Generously sprinkle flour on each piece and place them on counter, cut side up.
Use a rolling pin to roll the dough into round disk, about 2mm thick. Do this with the rest of the dough.
Let rest and covered for 10 minutes.
Fill each skin with 2 tbsp of curry filling. Fold the pastry into half moon shaped and pleat the sides neatly.
Do the same with the rest of the skin.

For frying
Heat cooking oil in a wok, enough to simmer the pastry, over low heat.
Fry the pastries, two or three at a time, without crowding the wok.
When the pastries float to the top of the oil, increase the heat to medium.
Cook for 3-5 minutes each side, till golden brown.
Drain on paper towel. Serve warm.

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