Cooked - Malaysian Spiral Curry Puffs - Poh.

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Malaysian Spiral Curry Puffs - Poh.

1.0

1L rice bran oil for frying

OIL DOUGH: 180 g plain flour, 30 g butter softened, 70 g lard OR vegetable shortening

WATER DOUGH: 250 g plain flour, 50 g butter softened, ½ tsp salt, 1 Tbs sugar, 120 ml water

¼ cup olive oil

12 sprigs curry leaves stripped from the stem

2 large onions, peeled, 5mm dice

6 heaped Tbs Malaysian or Indian style meat curry powder

500 g chicken breast, diced finely OR course pork mince

200 g sweet potato, peeled 3mm dice

200 g potato, 3mm dice

2 tsp salt OR to taste

2 Tbs sugar

1 tsp chicken stock powder (optional)

4 hard boiled eggs, peeled & quartered (optional)

To make the filling combine the oil, curry leaves (follow this -I put these in wrong order in the reel 😬) & onion in a large non-stick frypan then bring to a medium heat. Stir fry until curry leaves are popping & onions are soft.
Add the curry powder & stir fry until very fragrant.
Add the chicken & cook through before adding both potatoes.
Keep stirring until the potatoes are tender. If it's taking a long time, add a few tablespoons of water, cover & allow to steam for a few minutes then uncover to let water evaporate. Pre steaming the potatoes is another option.
Spread on a plate to cool completely before using.
METHOD FOR PASTRY PINNED IN COMMENTS BELOW 👇

https://www.instagram.com/reel/DIAtG1BS2Nx/

Course🍤Appetizer

Diets🥜Nut-free...

Category🥐Pastry

Cuisine🇲🇾Malaysian

Occasions🎊Party🍿Snack

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 67 weeks ago

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