Potatoes Curry Puffs Ii Recipes

Steps:

• Preheat the oven to 350°F (180°C), or heat a large pot filled halfway with cooking oil to 350°F (180°C). Place a wire rack on top of a baking sheet.
• In large pan, add the vegetable oil, onion, chicken, salt, pepper, cumin, curry powder, and cayenne. Cook for 10 minutes, stirring occasionally, until the onion softens.
• Add the potatoes, peas and carrots, and milk and stir to combine. Cook for 10 minutes, stirring to break up the potatoes, until the curry thickens to the consistency of mashed potatoes. Remove the pan from the heat and let the curry cool for 30 minutes.
• Dust a clean surface with flour and roll out the puff pastry to flatten the seams.
• Using a wine glass, cut out 8 circles from each pastry sheet.
• Scoop 1 tablespoon of the cooled curry filling in the center of a puff pastry circle. Fold the puff pastry in half, press the edges together, and seal the edges in a folding and rolling motion.
• If baking, place the curry puffs on the prepared baking sheet and brush with the egg wash. Bake for 15 minutes, or until golden brown.
• If frying, add the curry puffs to the hot oil in batches and fry for 5 minutes, until golden brown.
• Let cool for 10 minutes before serving.
• Enjoy!

Steps:

• Toast the coriander seed, cumin seed, fennel seed, and peppercorns in a dry skillet over medium heat for 1 to 2 minutes, until fragrant. Use a clean, dry coffee grinder or mortar and pestle to pulverize. Transfer to an electric mini-chopper and add cayenne, turmeric, cloves, cinnamon, shallot, ginger, garlic, and 1 teaspoon water. Process to a paste, scraping down the sides occasionally. (If you've used a mortar and pestle, add all the ingredients, except the water, and pound into a paste. Add the water when done.) Transfer to a small bowl and set aside near the stove.
• Heat the oil in a skillet over medium heat. Add the spice paste and gently cook, stirring frequently, for 4 to 5 minutes, until it has darkened and become richly fragrant. Add the lamb and use a wooden spoon or spatula to stir and mash the meat into small pieces. Cook for 30 to 60 seconds, until most of the meat no longer looks raw. Add the potato, stir, and then add the 1/4 cup water and salt. Cover, lower the heat slightly, and cook for 5 minutes, or until the potato is tender and there is little liquid remaining. Remove from the heat and use the spoon or spatula to mash half of the potato and make the mixture cohere a bit. Taste and add extra salt, if needed. Mix in a pinch or two of brown sugar if the filling is too spicy. Transfer to a small bowl and set aside to cool completely before using. The filling can be prepared up to 2 days in advance, covered in plastic wrap, and refrigerated. Return it to room temperature before using.

Steps:

• ------------Makingof the fillings------------------------Ð .
• Heat some oil in a wok and fry the potatoes.
• Remove the potatoes and the oil from the wok.
• Place another few tbsp of oil into the wok and fry the chicken meat with the onions, carrots and green peas.
• Add the potatoes back into the wok and add in the rest of the seasonings (salt, curry powder, light soya sauce).
• Stir fry the mixture until cooked, then leave it aside.
• -------------OuterSkin: ----------------.
• Mix the flour and oil together and form a dough.
• Cut into equal pieces (Each piece must be big enough to be rolled out/flatten to about 1/2 cm thick and 13 cm dia. pastry sheet).
• --------------------InnerSkin-----------------.
• Mix all the ingredients together to form a dough and cut into equal pieces (Same as above).
• -------------Makingof the Curry Puff Skins (For wrapping the fillings) :------------------.
• Take 1 piece of the outer skin dough and roll into a ball.
• Leave it aside.
• Take 1 piece of the inner skin dough and roll into a ball.
• Dough the 2 circular pastry balls together.
• Flatten pastry with a rolling pin on lightly floured board to about 1/2 cm thick sheet.
• Cut out round pieces about 12-13 cm in diameters from the flatten pastry.
• Place a portion of the fillings& the egg onto the centre of the flatten pastry. (Fillings should cover about 10 cm dia.) Note: not to put too much fillings, or else it will be difficult to fold the pastry later on.
• Fold the flatten pastry to forms a half circle such that it covers the fillings.
• Press lightly to seal the edges.
• Flute the edge by pinching and twisting the edge with your fingers. (Action: Pleating of the edges)
• -----------Cooking Method------------
• Deep fry the puffs until golden brown.

Steps:

• Heat the oil in a frying pan.
• Fry the chopped onion and curry paste till fragrant.
• Add the meat, potato and salt.
• Stir and cook till quite dry.
• Remove from pan and leave to cool.
• Roll out the pastry on a lightly floured board to about 1/2 cm thickness.
• Cut out round pieces (6-8 pcs) using a pastry cutter.
• Put a teaspoon (heap) of filling and the boiled eggs in the centre of each round piece of pastry.
• Fold each piece into half to cover the filling.
• Press lightly to seal the edges.
• Flute the edge by pinching and twisting the edge with your fingers. (Action: Pleating of the edges) Thus, the puffs are completed and ready for baking.
• Lightly glaze a layer of oil/butter onto the baking tray.
• Place all the puffs onto the baking tray and glaze with egg yolk.
• Bake in a preheated hot oven of temperature 200 degree Celsius/ Gas Reg. 7 for 20 minutes.