Curry Puffs
Golden, flaky pastry pockets filled with a fragrant curry-spiced meat and potato filling. A beloved snack from Chinese bakeries.
Ingredients
15 items- All-purpose flour 200g
- Butter (or lard) 60g
- Granulated sugar 15g
- Water 80ml
- Cake flour 100g
- Butter (or lard) 50g
- Onion 1
- Ground pork (or beef) 150g
- Potato 1
- Carrot 1/2
- Curry powder 2 tablespoons
- Salt 1/2 teaspoon
- Sugar 1 teaspoon
- Water as needed
- Egg 1
Nutrition
Steps （8 steps）
Finely chop the onion, dice the potato and carrot. Heat a pan over medium heat, add a little oil, and sauté the onion until translucent and fragrant, about 3 minutes.
Add the ground pork and turn the heat to high. Quickly break up the meat and cook until no longer pink. Add curry powder, salt, and sugar, and stir-fry until aromatic, about 1 minute.
Add the diced potato and carrot, pour in enough water to just cover. Bring to a boil, then reduce heat to low, cover, and simmer for about 10 minutes until the potato is tender. Uncover, turn up the heat to reduce the liquid, then remove and let cool.
Make the water-oil dough: Combine all-purpose flour and sugar, add the softened butter cubes and rub into a coarse crumb. Gradually add water and knead into a smooth dough. Cover with plastic wrap and rest for 20 minutes.
Make the oil dough: Combine cake flour with the softened butter cubes and rub together to form a dough. Wrap and refrigerate.
Divide both doughs into 8 equal pieces. Take one piece of water-oil dough, flatten, and wrap one piece of oil dough, sealing tightly. Roll out into a tongue shape, roll up, and rest for 10 minutes. Repeat the rolling and resting once more.
Take one roll, fold the ends in, flatten, and roll into a round disc. Place a portion of curry filling in the center, fold into a half-moon, and seal the edges tightly, crimping with a fork. Repeat for all.
Arrange the curry puffs on a baking sheet and brush the tops with beaten egg. Preheat the oven to 180°C (350°F) and bake for about 25 minutes, until golden and crisp. Cool slightly before serving.
Tips
Make sure the filling is cooked dry to prevent leakage during baking. Using lard makes the pastry flakier.
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