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
- 6 oz plain flour
- 1/3 cup vegetable oil
- 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
- 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.
- Sift the flour into a mixing bowl, mix in oil to form a non-sticky dough. Cover and let rest for 30 mins.
- Saute the onion with some curry paste, shallow fry till fragrant.
- Add in the chicken followed by the potato. Fry till cooked.
- Add salt to taste.
- Dish out and set aside
- Divide the two pieces of dough equally into 24 portions.
- Insert a piece of oil dough into a piece of water dough. Shape into a ball.
- Roll out a ball of dough into an oblong, then roll up like a swiss roll.
- Roll out the 'swiss roll', then roll up again, lengthwise.
- Flatten the rolled up dough upright and roll out into a round, put in some filling, wrap up and seal the edges.
- 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.
- Apply egg glaze and place them onto a parchment lined baking tray.
- Bake in a preheated oven @ 180 deg C for 20 to 25 mins. or till golden brown.
- Let cool in tray for about 10 mins. before transferring them to cool completely on a wire rack.
- Yield : 24 chicken curry puffs.
Method for Water dough
Method
I'm submiting this post to Muhibbah Malaysian Monday, hosted by
also to Recipe Box # 20 hosted by Bizzy Bakes
Great looking curry puff! I always want to make baked curry puff. It is covinent as no frying required.
ReplyDeleteYes, it's more convenient and not so oily!
Deletehi,,i am not well to make this dough,,pls advise
ReplyDeletecan i use normal pastry dough n bake,,
Yes, you can get Kawan puff pastry to make these puffs. It is available in supermarkets.
DeleteWell done！The puff look very nice~
ReplyDeleteThank you and welcome to my blog!
DeleteHi 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.
ReplyDeleteBaking them is not so labour intensive, Kimmy!
Deletewow..baked ones are so much healthier and I think I will try making it :) thanks for sharing , it definitely looks good.
ReplyDeleteYes, good reason to eat more too!
DeleteCheah, 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.
ReplyDeleteYes, baking them is more healthy and no greasy kitchen to clean up later.
Deletethis looks fantastic! Pls post a video too or more pictures of the dough process next time.
ReplyDelete--joyce--
Thank you. You can also look at these 2 posts to see how the dough is being prepared.
Deletehttp://cheah2009.blogspot.com/2010/10/salted-egg-pastry-harm-tarn-sou.html
http://cheah2009.blogspot.com/2011/05/chicken-pastry.html
Cheah, I like your curry puff baked version. So much healthier than deep fried. Let's exchange our bakes today, OK?
ReplyDeleteGlady, Ann. I would love to sample your chrysanthemum crisps.
DeleteTwo 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.
ReplyDeleteBaking them is a better alternative any time!
DeleteDear Cheah,
ReplyDeleteI 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.
I do agree with you. Very much less work indeed!
DeleteI'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!
ReplyDeleteWow, I'm flattered, Esther!
DeleteThese curry puffs look so crumbly! Like the idea of using vegetable oil to make the dough.
ReplyDeleteVegetable oil should be less fatty and the result is also satisfactory.
DeleteCheah, 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.
ReplyDeleteKristy
So, I'll be on the lookout for your pastry goodies in the future. You enjoy your day too, Kristy!
DeleteYes, my all time favourite. Your curry puffs look very pretty and delicious. The colour is so golden!
ReplyDeleteThank you, Mary!
DeleteThese look really good! I love love love curry puffs, and I can probably eat them everyday! :-)
ReplyDeleteThank you and so glad to see you drop by my blog!
DeleteHi 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!
ReplyDeleteIt'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.
DeleteHi,
ReplyDeleteJust happen to find your blog...this recipe looks so good....I’d like to try but want to ensure I got the right measurement for the plain flour. Is the oz unit for plain flour for the dough is in fluid oz (same as 1 cup) or in weigh?
How much in grams is 8oz or 6oz of plain flour? Is the oz used in your recipe in mass (weight) or fluid (volume)?
ReplyDeleteI want to try this recipe but need to figure out the right measurement for the ingredient first. Thanks!