Malaysian Currypuffs

Good morning all,

I usually write about current issues or what I had been through all the while. Today, I'd like to share one recipe of Malaysian favourite for breakfast or tea break. Curry puffs. I usually do the recipe write up in Malay but this time lets try this recipe from your home with me.
This curry puffs has some similarity with some other countries on preparing it. The other day I saw a celebrity chef went to Brazil and showed how an Empanada was done. The pastry skin and the way they  crimp the edges was exactly the same as here. So, let's try our local Malaysian way of preparing it.

To make the dough :
3 cups of flour
a pinch of salt
2 teaspoon baking soda
About 200gm of butter
1 egg
little water
(if you prefer it crumbly, use cold water)

In a bowl, put together flour, salt, baking soda and mix well.
Then bring in the butter. Using your fingers break the butter in the flour mixture well.
Add the water slowly and knead it until it comes together nicely.
Let it rest and cover it with plastic wrap for about an hour.

Next, the filling. We need:

cut potatoes, onion, ground beef and processed chili

3 potatoes skinned and cut into little cubes
a cup of ground beef (you may change with anything you like such as chicken or lamb)
1 tablespoon of beef curry powder
1 tablespoon of chili flake
1 tablespoon of processed dried chili (it's fine if you can't have them)
1 teaspoon of dried shrimp (leave it out if you can't have them)
1 teaspoon of ground black pepper
1 tablespoon of white sugar
salt to taste
a handful of parsley
2 tablespoon oil
some onion and 2 cloves of garlic

Let's start cooking the filling :
Heat the skillet with the oil in it. Throw in onion and garlic.
Then pour in the curry powder,processed chili and chili flake together with the beef. Pour in a cup of water.

Let it simmer for about 10 minutes.Your fire should be small.
Now, throw in the diced potatoes together with salt,pepper and sugar.
Open the lid to stir occasionally. Cook until the water began to dry up and the potatoes is well cooked.
Last throw in the chopped parsley and turn off your stove.
Leave the filling to cool down.

This is how the fillings should look like

Take the dough and gently roll it with your roller until thin. Actually,you can roll it slightly thick if that is your preference.

Then get a small cup and placed it hard over the dough like the picture above.  

You can do the rolling again if you want the pastry skin to be thin and crispy.

Next, fill in the fillings like the picture. Now put together the edges and start crimping it. If you don'tknow how to crimp it with your finger, use fork to crimp it. No issues here.

This is how it should look after the crimping. Sara asked me to write down she's the one who did the crimping. Show off!

Now that it's ready, you can start frying it. Malaysian style of cooking. We mostly fry our food. So not healthy. But who cares. It's the taste that counts.
On slow fire, heat your oil. You had to use a lot of oil to fry this. Like you are about to fry the french fries.
Don't leave it idle on fire, you have to turn it every few minutes or so to get a nice brown skin of currypuffs.

Voila, it's ready and it's great to go with a cup of tea.
Happy trying.

Rose
14th.July '13