A small, deep fried pie with a curry potato filling, this snack is popular throughout Southeast Asia.
Let's start cooking!
Step 1 - Combine dough
- In a mixing bowl, add flour, 5 Tbsp shortening, ½ Tsp baking powder, ½ Tsp salt and stir in 60 ml water until it forms a dough. Cover and set aside to rest for 20 minutes.
Step 2 - Cook curry potato filling
- Dice onions, and cut potatoes into cubes, 2 cm in diameter. Set aside.
- In a pot on medium heat filled with boiling water, add 1 Tsp salt, and cubed potatoes. Blanch for 4 minutes, then remove and set aside.
- In a pan on medium heat, add 2 Tbsp vegetable oil. When hot, add onions and sauté for 1 to 2 minutes. Once onion is soft, add blanched potatoes and 1½ Tbsp curry powder.
- Stir well. Season with 1 Tsp sugar, and to taste with salt and pepper. After 2 minutes, remove from heat and set aside.
Step 3 - Form curry puffs
- On a flat surface, portion out dough into approximately 40 g balls, and roll out to about 10 cm wide pieces.
- Add ½ Tbsp filling and ¼ hard-boiled egg in the center of the dough. Fold the pastry in half and press and pleat edges together to seal. Repeat for all and set aside.
Step 4 - Deep-fry
- In a pot on medium filled with hot vegetable oil, deep-fry the curry puffs for 3 to 5 minutes, until golden brown.
A close cousin of the curry puff is the epok-epok, which is similar, but filled with a spicy rempah(spice paste) instead of curry
Plate and serve!
Set aside to drain on paper towels, then serve hot.