Deep Fried Curry Puffs Recipes

Steps:

• On a medium heat, fry off curry paste until fragrant.
• Add onion and fry until translucent.
• Add Beef mice and cook until browned.
• Add water and cook until the mixture reduces to a dry consistancy.
• Take off the heat and put aside until cooled (this step can be done a day ahead or frozen until needed).
• Lay out puff pastry and cut into 4 portions (a circular pastry cutter works well also).
• Spoon 1 tablespoon of the mix into each pastry square.
• Fold one corner over to its diagonal counterpart and press down with a fork (or pinch for a more decorative finish).
• Ensure all the sides are closed, or the mince will escape while frying.
• Brush with the beaten egg and prick with a fork to help release air wile cooking.
• Repeat this process until all the pastry or mice is used (I usually get about 16 from one lot of mice, but 8 is plenty for 4 people, so feel free to freeze any left over mince).
• Deep fry until golden and crispy.
• Serve individually with a dipping sauce of your choice as an entree, or serve with a side salad or rice as a main meal.

Steps:

• If the dough was refrigerated for longer than 1 hour, let it sit at room temperature until it is malleable. Working on an unfloured or very lightly floured surface, use a rolling pin to gently roll the dough into an 11-inch square. This is easier to do if you work the rolling pin from the midline toward the top or bottom edge, and then roll back to the midline. Use both hands to lift up the edge closest to you and roll it all the way up to the top to form a cylinder. Roll the cylinder to even it out and lengthen it to about 12 inches long and 1 3/4 inches in diameter. Cut the dough cylinder crosswise into 12 pieces, then use the palm and heel of your hand to flatten each dough piece into a 1/4-inch-thick disk.
• Work with half of the dough pieces at a time and keep the others covered with plastic wrap or a kitchen towel. Use a skinny Asian rolling pin (dowel) to roll each dough piece into a circle, a good 3 1/2 inches in diameter. Aim for a wrapper with a 1-inch-wide belly; the edge should be thinner than the middle. (For guidance, see "Forming Wrappers from Basic Dumpling Dough," step 5, page 24.)
• Line a baking sheet with parchment paper. To assemble a puff, hold a wrapper in a slightly cupped hand. Use a spoon to put about 1 tablespoon of filling in the middle, spreading out the filling a bit to make shaping the puff easier and keeping about 1/2 to 3/4 inch of wrapper clear on all sides. As you work, your hand should naturally close a bit more to keep the puff in shape. Moisten the top rim of the wrapper with water and bring up the wrapper side closest to you and firmly press to create a half-moon (see page 26 for guidance); the center coil of dough (the belly) should naturally push out a bit like the hinge of a clam shell. Remember to seal each puff well. For extra security, use your thumb and index fingers to form a rope edge (see page 51) or press with the tines of a fork. Place the finished puff on the prepared baking sheet. Repeat with the other wrappers before making and filling the wrappers from the remaining dough.
• Before frying the puffs, put a paper towel-lined platter next to the stove. Pour oil to a depth of 1 1/2 inches into a wok, deep saucepan, or Dutch oven and heat over medium-high heat to about 300°F on a deep-fry thermometer. Frying at an initial low temperature ensures delicate, flaky results; subsequently increasing the heat prevents the puffs from becoming greasy. (If you don't have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if it takes about 4 seconds for bubbles to rise to the surface and encircle the chopstick, the oil is ready.) Working in batches of 4 to 6 to prevent crowding, gently slide the puffs into the hot oil and immediately decrease the heat to low to steady the temperature, which will quickly rise. The puffs will bubble slowly at first. Let them fry, occasionally turning gently, moderating the heat as needed to keep the oil temperature around 300°F, for about 3 minutes, or until the puffs are light golden. Raise the heat to medium-high and fry for 5 to 6 minutes, until the puffs are golden brown and flaky. Let the temperature hover around 340°F. (If you don't have a thermometer, do the chopstick test a couple of times as the dumplings cook; bubbles that rise after about 1 second signal 340°F.) Use a skimmer to scoop up and transfer the puffs to the platter to drain and cool. Adjust the heat before frying more.
• Allow the puffs to cool for about 5 minutes if you are serving them hot. Or present them to your guests warm or at room temperature. Refrigerate left over puffs for several days and reheat them in the oven at 350°F for about 15 minutes, or until gently sizzling and heated through.
• Have no shame. Many busy modern Asian cooks turn to ready-made puff pastry for rich treats like curry puffs (page 125) and samosas (page 115). Purchase a package (usually about 1 pound) of puff pastry, the all-butter variety, if you can; puff pastry is usually sold as frozen square sheets, rolled to a thickness of 1/4 inch. Thaw it in the refrigerator.
• Line a baking sheet with parchment paper. Preheat the oven according to the package directions (usually 375° to 400°F).
• Work with 1 sheet of pastry at a time. Roll a pastry sheet out to about 10 inches square, if it's smaller than that, and then cut it into four 5-inch squares. Put about 1 1/2 tablespoons of curry puff or samosa filling atop each square, moisten 2 adjoining edges with water, fold the other side over to form a triangle, and press closed. Use the tines of a fork to press on the edges to seal well, then place on a prepared baking sheet. Repeat with the remaining pastry and filling. Brush with beaten egg, then bake for about 15 minutes, until golden brown.