What's new
  • Welcome to PHCorner forums. Take a moment to sign up and gain unlimited access and extra privileges that guests are not entitled to, such as: All that and more! Registration is quick, simple and absolutely free. Join our community today!

Food Golden Curry Puff

Y

Yours

Golden Curry Puff

13226888_1619677078350868_8922800119280336688_n.jpg


Curry puffs are very popular tea time snacks in Malaysia. Prepared like Indian samosas, golden curry puffs are lightly spiced, drawing flavors from sweet potato, potato and chicken. For this recipe I have chosen to use frozen puff pastry for convenience—it is available at most supermarkets or you can wrap the filling in our Malaysian Raya Brand or Kawan Brand Paratha.

Ingredients:

1 cup frozen petite peas
1 pound frozen puff pastry
1 carrot peeled and diced
1 medium sweet potato peeled and diced
1 small red or Yukon gold potato peeled and diced
2 tbsp vegetable oil
2 springs curry leaves finely chopped
1 2 inch piece of fresh ginger peeled and minced
2 cloves garlic chopped
8 ounce boneless skinless chicken breasts diced
2 tbsp curry powder
3 tsp sugar
2 tsp salt or to taste
1 large egg lightly beaten with 1 tsp of water

Instructions:

1. Thaw the peas in a medium bowl filled with warm water for 10 minutes. Remove the puff pastry from the freezer and set aside to thaw. Preheat the oven to 400 F.
2. Meanwhile, set up a steamer by bringing a couple of inches of water to a boil in a large pot. Place carrots, sweet potato, potato and peas in the steamer insert and set the insert over the boiling water. Cover and steam for 10 minutes until the vegetables are tender. Set aside.
3. Heat the oil in a medium frying pan over medium heat. When the oil is hot, add the curry leaf, ginger and garlic and fry until the garlic is golden and the spices release a fragrant scent, 1 to 2 minutes. Add the chicken and curry powder and cook, stirring as needed until the meat is no longer pink, about 7 minutes.
4. Add the steamed vegetables, season with the sugar and salt and cook for 3 to 4 minutes, until the ingredients are well combined. Remove from the heat and let cool completely.
5. When you are ready to make the curry puffs, lay one pastry sheet on a lightly floured surface. 6. Roll out the dough to increase by about 1 inch all around and thin it slightly. Cut the puff pastry sheet into 3-inch discs circles. Repeat with the remaining pastry. You will need about 22 circles.
7. Lightly brush the edges of the dough with the beaten egg. Place 1 tablespoon of the cooled filling in the center of each circle and then fold over the dough to form a semicircle. Gently seal the edges with a fork and place the curry puffs on a baking sheet. Brush each pastry with egg and bake until golden brown, about 25 minutes


saraprasapinas
 

Online statistics

Members online
1,492
Guests online
1,312
Total visitors
2,804

Forum statistics

Threads
1,110,802
Posts
18,506,834
Members
1,534,667
Comments
1,292,895
Attachments
1,461,708
Profile posts
98,398
Top