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Baked Curry Puffs



This was  my  maiden attempt at making  baked curry puffs and although it entailed a lot of standing, dividing and rolling out the dough, wrapping, etc. it was all worth the effort when everybody gave the thumbs up! 








Recipe for Baked Curry Puffs

    Ingredients for :-
    Water dough

    • 8 oz plain flour
    • 1/3 cup vegetable oil
    • 1/3 cup warm water
    • Pinch of salt
    Oil dough
    • 6 oz plain flour
    • 1/3 cup vegetable oil
    Filling
    • 400 gm chicken breast fillet, diced
    • 1 potato - diced
    • 1 onion - diced
    • A1 curry paste or others as preferred.  (amount as desired)
    • Salt to taste
    Egg glaze   -  1 egg yolk + 1 tsp water

    Method for Water dough
    1. Sift the flour and salt into a mixing bowl, mix in the oil and water slowly to make into a non-sticky dough.  Cover and let rest for 30 mins.
    Method for Oil dough
    1. Sift the flour into a mixing bowl, mix in oil to form a non-sticky dough.  Cover and let rest for 30 mins.
    Method for Filling
    1. Saute the onion with some  curry paste, shallow fry till fragrant. 
    2. Add in the chicken followed by the potato. Fry till cooked.
    3. Add salt to taste. 
    4. Dish out and set aside
    Note :  It's best to prepare this filling a day ahead, keep refrigerated till ready for use.

    Method
    1. Divide the two pieces of dough equally into 24 portions.  
    2. Insert a piece of oil dough into a piece of  water dough.  Shape into a ball.
    3. Roll out a ball of dough into an oblong, then roll up  like a swiss roll.
    4. Roll out the 'swiss roll', then roll up again, lengthwise.
    5. Flatten the rolled up dough upright and roll out into a round, put in some filling, wrap up and seal the edges.
    6. Continue this process for the rest of the balls of dough but keep them covered with a damp cloth while waiting to prevent them from drying up.
    7. Apply egg glaze and place them onto a parchment lined baking tray.
    8. Bake in a preheated oven @ 180 deg C for 20 to 25 mins. or till golden brown.
    9. Let cool in tray for about 10 mins. before transferring them to cool completely on a wire rack.
    10. Yield :  24 chicken curry puffs.


    I'm submiting this post to  Muhibbah Malaysian Monday, hosted by
     Sharon of Test with Skewer.  Do check it out here!
     

Comments

  1. Great looking curry puff! I always want to make baked curry puff. It is covinent as no frying required.

    ReplyDelete
  2. hi,,i am not well to make this dough,,pls advise
    can i use normal pastry dough n bake,,

    ReplyDelete
    Replies
    1. Yes, you can get Kawan puff pastry to make these puffs. It is available in supermarkets.

      Delete
  3. Well done!The puff look very nice~

    ReplyDelete
  4. Hi Cheah, curry puffs, sardine puffs are my nephews' favourite but I always put off doing it cos' of deep frying. Baking it is a good option. Thanks for sharing.

    ReplyDelete
  5. wow..baked ones are so much healthier and I think I will try making it :) thanks for sharing , it definitely looks good.

    ReplyDelete
  6. Cheah, I am bookmarking this recipe! It's good you put up the photo of how to roll the dough, if not I would be so blur :) It's better to bake rather than fry.

    ReplyDelete
    Replies
    1. Yes, baking them is more healthy and no greasy kitchen to clean up later.

      Delete
  7. this looks fantastic! Pls post a video too or more pictures of the dough process next time.
    --joyce--

    ReplyDelete
    Replies
    1. Thank you. You can also look at these 2 posts to see how the dough is being prepared.

      http://cheah2009.blogspot.com/2010/10/salted-egg-pastry-harm-tarn-sou.html

      http://cheah2009.blogspot.com/2011/05/chicken-pastry.html

      Delete
  8. Cheah, I like your curry puff baked version. So much healthier than deep fried. Let's exchange our bakes today, OK?

    ReplyDelete
    Replies
    1. Glady, Ann. I would love to sample your chrysanthemum crisps.

      Delete
  9. Two types of dough mixed together, its really a very interesting recipe. I like the fact that its baked. Just simply looks so delicious that I want to bring a box home.

    ReplyDelete
  10. Dear Cheah,

    I love baking curry puffs because I prefer savoury over sweet snacks although I find it easier to buy puff pastry from the supermarket than making my own.

    ReplyDelete
    Replies
    1. I do agree with you. Very much less work indeed!

      Delete
  11. I'm echoing everyone's sentiment - baking it is a much better option than deep frying. It looks beautiful Cheah, scrumptious! I love the glaze too, add a nice sheen to it, and certainly doesnt have that greasy look. God job!

    ReplyDelete
  12. These curry puffs look so crumbly! Like the idea of using vegetable oil to make the dough.

    ReplyDelete
    Replies
    1. Vegetable oil should be less fatty and the result is also satisfactory.

      Delete
  13. Cheah, it's been awhile since i last make some baked pastry goodies. You have just tempted me.lol. Your curry puff looks so crispy. Have a great day ahead.
    Kristy

    ReplyDelete
    Replies
    1. So, I'll be on the lookout for your pastry goodies in the future. You enjoy your day too, Kristy!

      Delete
  14. Yes, my all time favourite. Your curry puffs look very pretty and delicious. The colour is so golden!

    ReplyDelete
  15. These look really good! I love love love curry puffs, and I can probably eat them everyday! :-)

    ReplyDelete
    Replies
    1. Thank you and so glad to see you drop by my blog!

      Delete
  16. Hi Cheah, the curry puffs look super good! Just wondering if the pastry is the crumbly type or bake-crispy? I have been searching for a good crispy baked curry puff pastry! Thought of trying out yours!

    ReplyDelete
    Replies
    1. It's oil and water dough pastry. Don't quite understand your version of crumbly type or bake-crispy. If you want to save time, you can make bigger ones, so you'll get about 12 pieces.

      Delete

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