Wednesday, March 4, 2009
Baked Curry Chicken Potato Puffs
And I got inspired by Seadragon's lovely looking puffs on her blog and decided to bake some because I have never tried to bake them before!
Turned out quite nice and heaps more healthier, that's for sure! Errhmm.... need lots of practise on the shaping part though. The following recipe is adapted from Star Online, Kuali.
Ingredients for the fillings:-
•200g chicken, diced
•2 potatoes, diced
•2–3 tbsp oil
•2 onions, diced
•1/2 tsp chopped garlic
•3 tbsp meat curry powder (add enough water to form a thick paste)
•1 sprig curry leaves
•2cm piece cinnamon stick (can use 1 star anise to substitute)
•Salt and sugar to taste
•1 tbsp oyster sauce
•A dash of pepper
•350g plain flour, sifted
•1/2 tsp salt
•150g pastry margarine
•150ml cold water
For the filling: Heat oil in a wok and fry garlic until fragrant. Add onion, cinnamon stick, curry leaves, meat curry powder and potatoes. Add just enough water to cover the potatoes. Cook over a medium low heat until potatoes are done.
Add chicken, salt, sugar, pepper and oyster sauce. Stir-fry until meat is cooked and dry. Leave to cool.
For the pastry: Put sifted flour into a mixing bowl and stir in salt. Rub margarine into the flour until mixture resembles breadcrumbs.
Make a well in the centre, add water and lemon juice. Mix with both hands to form a soft dough. If dough is a bit dry, add a little more water. Do not knead. Set dough aside to rest for 10–15 minutes.
Divide pastry dough into two portions. Roll out each portion to about 1/4 cm thickness. Cut out into 9–10 cm rounds with a cutter.
Place a tablespoonful of filling in the centre of each round. Fold pastry into half to enclose the filling. Seal by pinching and fluting the edges.
Heat enough oil in a wok and, when hot, deep-fry the curry puffs until golden brown. Remove and drain on absorbent paper.
Or you can bake it at 180 degree C for 20-30 mins or until the puffs are golden brown.