Malaysian Curry Puffs

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Malaysian Curry Puffs

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Ingredients

Adjust Servings:
2 medium Potatoes
3 tbsp Olive Oil
1 sprig Curry Leaves
2cm Ginger
2 cloves Garlic
1 medium Onion
2 tbsp Meat Curry Powder
2 tbsp Water
150 g Beef mince
3/4 tsp Salt
1/2 tsp Caster Sugar
250 g Plain Flour
1/2 tsp Salt
60 g Butter
125 ml Water

Quick curry puff recipe that went down a treat.

Ingredients

Directions

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I was struggling with recipes for the Malaysian Grand Prix, as there is so much crossover between cultures for Singapore and Malaysian food.  I enlisted my Malayisan friend, Tze-May to help and she pointed me in the direction of three fabulous recipes. The first being Curry Puffs.

My Dad’s mother, Nana was famous for her Curry Puffs – she picked up the recipe when the family lived in Singapore. My Dad has lots of tales from his time in Singapore and he adores curry puffs. He is visiting on Sunday so I hope that they live up to expectations and I’m sure we will get to hear some more tales about his time in Singapore.

The recipe I used is from Hungry Go Where Malaysia, so I think it counts as Malaysian rather than a recipe from Singapore, but I’ll put it down for both.

For more wonderful food from Tze-May and her husband visit the amazing Pear Tree @ Greenland Place .

Steps

1
Done

Peel the potatoes and cut into small cubes, about ½cm each. Heat the oil in a shallow pan or wok over medium heat. Add the curry leaves, ginger, garlic and onion, frying till the garlic and ginger start to brown.

2
Done

Mix the curry powder and water to form a paste. Stir in the curry paste and cook for 4 to 5 minutes, until fragrant and well-cooked. Add the beef and stir-fry till crumbly before adding potatoes. Add ½ cup water and cook over medium heat, stirring occasionally until the potatoes are tender, about 20 minutes. Add salt and sugar to taste. Take the pan off the heat and transfer filling onto a plate and cool completely.

3
Done

Meanwhile, make the pastry. Stir the flour and salt together in a mixing bowl and add butter or margarine. Mix with your fingertips until well-distributed. Sprinkle in water and stir until the mixture comes together to form a firm dough. Knead lightly for 1 to 2 minutes, then set aside for 10 minutes to rest the dough.

4
Done

Pinch off balls of dough (about 2cm in diameter) and roll into balls. Working on a lightly floured surface, roll the dough out into thin circles, each about 7 to 8cm in diameter. Place a tablespoon of cooled filling in the centre of each dough circle and fold over to enclose (in a semi-circle). Pinch dough around the edges and seal by fluting or pressing with the tines of a fork. Fry in hot oil until golden brown and drain well in wire basket. Serve hot.

Zoe Negus

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