Layered Curry Puff

Ingredients for water dough:

140gm plain flour

½ tbs sugar

85gm water

1tsp lemon juice

½ tbs margarine

¼ tsp salt

Ingredients for oil dough:

115gm plain flour

60gm margarine / shortening

Ingredients for filling:

350gm potato (diced)

120gm minced chicken / beef

1 big red onion (diced)

½ tbs soya sauce½ tsp sugar

2tbs meat curry powder (made into paste with water)

Salt to taste

2 hard boiled eggs (mashed)

Methods for fillings:

§  Heat up some oil in a wok. Add in the onions and sauté for a while. Then add in the curry paste and sauté for a minute.

§  Add in 1 cup of water, salt, sugar, soya sauce and potato. Continue to cook till the potato is soft and the filling is thick

Methods for water dough:

§  Dissolve sugar in water.

§  In a big bowl, sift the flour and salt together. Add in the margarine, lemon juice, water (little by little)  into the flour mixture.

§  Knead to form a soft dough. Add flour if sticky.

§  Cover and let rest for half hour

Methods for oil dough:

§  Sift flour and knead with shortening to form a dough

Assembling the curry puff:

§  Dust work top with flour

§  Roll out water dough and place oil dough in the centre and wrap it up

§  Roll out the dough into a rectangle.

§  Fold in 1/3 of the dough from the left and 1/3 of it from the right (over lapping each other)

§  Give half a turn and roll out the dough into thin sheets

§  Roll in the dough like swiss roll

§  Cut out the two uneven edge and put them together. Cut the rest of the dough to 12 pcs

§  Flatten each piece and take some dough from the step above (uneven edge) and place it in the center

§  Roll out the dough and place some filling on it. Damp half the edge with water lightly and fold in the other half

§  Seal it by pinching the edge and folding it in. Keep repeating till its sealed.

§  Fry in hot oil till golden brown

Note: Pressing the little dough in the middle of the larger dough is to prevent the puffs from opening up while being fried.