While I have not tried this yet, it looked so yummy, wanted to share it with the great folks here.
Curry Puff
Preparation time: 20 minutes Cooking time: few minutes Difficulty: Easy
What do you do when people are hungry and are asking for a savoury snack that goes with a cup of tea? Well, more than 50 years ago in Singapore, one answer was make pastry pouches filled with curried potatoes, and deepfry them until they were golden brown.
True to form in Singapore, many versions of the humble Curry Puff have evolved. The Malay version ('epok-epok') is smaller, and usually filled with curried potato, or canned sardines. The Chinese version is larger, and usually contains potato and chicken curry, with some versions including half a boiled egg.
Some say the Curry Puff was inspired by the Indian samosa, others say it was inspired by English Cornish Pastries. Whatever inspired their creation, they are unequivocally Singaporean!
Ingredients for 4 servings
500 g (18 oz.) potatoes
30 g (1 oz.) green peas
30 g (1 oz.) carrot
2 tbsp. curry powder
1 onion
1 tsp. salt
2 tsp. light soya sauce
150 g (5 oz.) chicken meat
Outer wrappers
200 g (about 2 cups) flour
100 g (6 tbsp.) corn oil
Inner wrappers
500 g (about 5 cups) flour
50 g (3 tbsp.) sugar
180 g (3/4 cup) oil
160 g (2/3 cup) or more water
Filling
Chop the potatoes, carrot, onion and chicken.
Heat some oil in a wok and fry the potatoes. Remove the potatoes and the oil from the wok.
Place another few spoonfuls of oil into the wok and fry the chicken with the onions,
carrots and green peas.
Add the potatoes back into the wok with the rest of the seasonings. Set aside.
Outer wrappers
Mix the flour and oil together to form a dough. Cut into equal pieces.
Inner wrappers
Mix all the ingredients together to form a dough and cut into equal pieces.
Assembly
Roll one piece of outer wrapper and one piece of inner wrapper into separate circles then stick them together. Flatten and place a portion of the filling into the centre. Fold the dough to form a half circle and pleat the edges. Deep fry the puffs until golden brown.
Curry Puff
Preparation time: 20 minutes Cooking time: few minutes Difficulty: Easy
What do you do when people are hungry and are asking for a savoury snack that goes with a cup of tea? Well, more than 50 years ago in Singapore, one answer was make pastry pouches filled with curried potatoes, and deepfry them until they were golden brown.
True to form in Singapore, many versions of the humble Curry Puff have evolved. The Malay version ('epok-epok') is smaller, and usually filled with curried potato, or canned sardines. The Chinese version is larger, and usually contains potato and chicken curry, with some versions including half a boiled egg.
Some say the Curry Puff was inspired by the Indian samosa, others say it was inspired by English Cornish Pastries. Whatever inspired their creation, they are unequivocally Singaporean!
Ingredients for 4 servings
500 g (18 oz.) potatoes
30 g (1 oz.) green peas
30 g (1 oz.) carrot
2 tbsp. curry powder
1 onion
1 tsp. salt
2 tsp. light soya sauce
150 g (5 oz.) chicken meat
Outer wrappers
200 g (about 2 cups) flour
100 g (6 tbsp.) corn oil
Inner wrappers
500 g (about 5 cups) flour
50 g (3 tbsp.) sugar
180 g (3/4 cup) oil
160 g (2/3 cup) or more water
Filling
Chop the potatoes, carrot, onion and chicken.
Heat some oil in a wok and fry the potatoes. Remove the potatoes and the oil from the wok.
Place another few spoonfuls of oil into the wok and fry the chicken with the onions,
carrots and green peas.
Add the potatoes back into the wok with the rest of the seasonings. Set aside.
Outer wrappers
Mix the flour and oil together to form a dough. Cut into equal pieces.
Inner wrappers
Mix all the ingredients together to form a dough and cut into equal pieces.
Assembly
Roll one piece of outer wrapper and one piece of inner wrapper into separate circles then stick them together. Flatten and place a portion of the filling into the centre. Fold the dough to form a half circle and pleat the edges. Deep fry the puffs until golden brown.