Curry puffs for a winter’s day
On a winter’s day (when you’re lamenting that not so long ago you were enjoying a beer on a Spanish summer’s day) what could be better than hot, spicy, buttery curry puffs? Not much, I tells ya.
This is a recipe I adapted from Lily’s Wai Sek Hong (I couldn’t commit to the chicken or the deep frying).
You’ll need
Pastry:
- 1 1/2 cups of plain flour
- 5 tbsp margarine
- 1/4 tsp salt
- 1/2 tsp baking powder
- 3 tbsp water
Filling
- 2 large potatoes
- 1 carrot
- half an onion
- clove of garlic
- 2 tbsp of oil
- big pinch or two of salt
- cracked pepper
- peas (frozen or fresh)
- 4 tbsp of curry powder (I used a general purpose asian one)
- 1 tsp garam masala
- Secret ingredient – Indian grated mango pickle (which you can get at any good Indian grocery store). Makes an average puff amazing!
To cook
Filling
Dice all the veggies and fry in oil along with the curry powder. Once the onion is soft, add half a cup of water (or so). Add remaining ingredients and simmer until it’s cooked through. Continue cooking, stirring constantly, until it has formed a bit of a paste (you don’t want it to be too runny).
Pastry
Using the food processor, add in flour, baking powder and salt, and margarine until it looks like breadcrumbs. Add the water, slowly, until it combines. Rest for half an hour.
To make
Roll the dough into a long rope and cut into 2cm portions. Roll each portion out into a rough circle and add the filling.
Fold the pastry over and pinch together.
Brush over oil or an egg wash (egg mixed with a dash of water) and bake in a hot oven for about 15 minutes.
So, what’s the second best thing to get on a winter’s day? a cool present from New York from your friend Mel! (Nope, that’s not plastic)
You may also like
Soupurban 