Malaysian curry puffs

Nothing makes puff pastry ‘puff’ like a combi steam oven!  It is honestly, the best appliance you can use for cooking pastry.

I am not sure where this recipe came from but I have been making these for years and everyone loves them.

Easy to pre-prepare, wrap up in the pastry and freeze then you only need to put them frozen into a hot oven and brush with milk and they will cook beautifully.  I always prepare the filling the day before the ‘assembly’ and layer them with plastic go-between wrap or baking paper.

It will make about 24 depending on the size.  I usually make double quantity 🙂

Ingredients:

2 medium potatoes, peeled & cut into quarters, cooked @ 100°C in steam oven for 8 minutes until almost cooked.  Dice into tiny squares when cool enough to handle.
pinch cayenne or chilli powder
1tbsp soy sauce
1½ tbsp. Malay curry powder such as Ayam.  Sometimes known as ‘Meat Curry powder”
2 medium onions, finely diced
250g minced lamb or beef (lean is better)
1tsp salt
1 cup frozen peas
2 tsp peanut oil
knob of ginger, grated
2 cloves garlic, crushed
200ml water
1/2 tsp sugar
1/2 cup chopped coriander
6 sheets frozen Pampus Puff Pastry or block rolled
1 egg beaten or milk to glaze

Method:

1. Start making the filling the day before.  It is easier to assemble them with cold filling.
2. Heat oil in wok and fry onion, ginger and garlic over medium heat until soft.
3. Add the meat and brown
4. Combine the curry powder, chilli and soy and add this to the meat.  Cook for 2 minutes
5. Add water, sugar and salt and simmer 5 minutes
6. Now add the frozen peas and cooked, diced potato and continue to cook until almost all the liquid has evaporated.  It should be moist but not sloppy.
7. Taste and set aside to cool.  Refrigerate overnight and add the chopped coriander just before assembly.
8. Cut circles in pastry and add a tablespoon of filling in the middle.  Put a little water on one side with your finger. Fold over.
9. Starting at one end pinch a little of the flattened edge back over itself and continue to the other end forming a neat braid
10. Brush each puff with beaten egg or milk and bake on Combination mode 180°C + 30% steam for 45 minutes for frozen or 25 min fresh until puffed and golden brown

Serve with tomato sauce, spiked with a little chilli, fresh mint chutney or sweet chilli sauce.