OTHER BAKES - Pies/Pastries/Tarts
Baked Curry Puff
July 18, 2017
| Recipe by Bake with Paws
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I have been thinking of making curry puff for long time. But, I couldn’t find a good recipe for baked curry puff pastry. A few weeks ago, my sister shared her pastry recipe that she uses to make Siew Pao for her kids. I thought it will be perfect for curry puff. Using this recipe, I got a light flaky curry puff that hits the spot!
This Curry is deliciously flaky and fragrant. This recipe is highly recommended if you are looking for healthy Curry Puff recipe. I have received very good feedbacks from everyone who has tried this Baked Curry Puff recipe.
These are the common questions that people ask.
How to store and keep the Baked Curry Puff?
Store the left over Curry Puff in an airtight container in the refrigerator for several days or in the freezer for up to 2 - 3 months. It is best to serve warm.
How to reheat the Baked Curry Puff?
Allow the frozen curry puff to come to room temperature first before reheating. Place the puff in a baking tray. Reheat in a preheated oven at 160C for about 10 minutes or until the pastry crisp up.
If you wish to bake curry potatoes buns, I have these two recipes that you may like. Curry Potato Buns Recipe and Chicken Curry Potato Buns Recipe.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
How To Make Baked Curry Puff
Yields: 20 Curry Puffs
INGREDIENTS:
Potato Filling:
500g (around 6 medium potatoes), cut into small cubes
1 1/2 large onion, roughly chopped
2 cloves garlic, chopped finely
4 tablespoons vegetable oil
3 tablespoons meat/chicken curry powder, mixed with 5 tbsp of water to become a paste
Water
Salt to taste
1/2 tsp mushroom seasoning or chicken stock (optional), I used organic mushroom seasoning
4 sprigs curry leaves
Water dough (A):
200g all purpose flour
60g vegetable oil
1 tablespoon sugar
100g/ml water
Oil dough (B):
160g all purpose flour
100g butter (room temperature)
1 egg + 1 teaspoon water (for egg wash)
METHOD:
Potato Filling:
- Heat oil in a wok and saute garlic, onion and curry leaves.
- Add in curry paste and stir for a while then add in potatoes.
- Add enough water, turn to low heat, cover and let it simmer till potatoes are soft.
- Stir occasionally to make to ensure the bottom doesn't burn.
- Add salt and and mushroom seasoning. Stir well. Keep aside to let it cool before using.
Preparing The Pastry and shape the curry puff:
- Knead ingredients (A) and ingredients (B) separately into a dough by hand. Let them rest for 10 to 30 minutes.
- Divide and shape the dough into 20 balls for each dough, around 18g - 19g for water dough and 13g for oil dough.
- Wrap water dough around oil dough. Flatten into a thin sheet using a rolling pin and roll up like a swiss roll (do it twice). Flatten the dough into a disc (about 10 cm or 4 inch diameter. I used a cutting ring as a sizing reference.
- Place the potatoes filling (around 40g), pinch the edges and crimp.
- Preheat oven to 190C (top and bottom heat).
- Brush the curry puff with egg wash and bake for about 20 to 25 minutes or until golden brown.
- Remove from oven. You may serve it hot or enjoy it cooled.
Labels:
OTHER BAKES - Pies/Pastries/Tarts,
Hi good afternoon, I would like to say thank you for sharing such an amazing recipe on curry puff pastry! I always wanted to look for the recipe to make some vegetarian curry puff for my mum as it is one of her favorite but in our country (Brunei) there isn't any vegetarian curry puff in the market so she has not been having curry puff since she became a vegetarian in 2008. I have made some small vegetarian curry puff for her with my compact oven, it doesn't look as beautiful as yours but the taste is so good for a first timer..... thank you! I have taken photo of it but notice there isn't any space for uploading photo, lol. I will pin it on pinterest and share the photo! Thank you once again and I will definitely making it again :)
ReplyDeleteHi June,
DeleteThank you for trying this recipe and let me know the feedback. All my family members love this Curry Puff too. Glad to hear that you like it too. You can tag me in Instagram if you have Insta account too. Don't worry about the look. Practice make perfect.
Cheers and happy baking :)
Hi Yean Ley, what would you suggest if I am to save some curry puff for later. Shall I freeze it before I bake it or freeze it after I baked it?
DeleteHi June,
DeleteI have tried freezing it after baking. Remove from freezer and back to room temperature first before toasting in the oven. The taste is still ok.
But, I have a follower told me she froze the unbaked curry puff and bake it when wanted to eat.
I guess both way work too.
Cheers :)
Can I make the dough on advance to store on fridge/freezer?
ReplyDeleteHi, thank you for asking. I will suggest you to prepare the entire curry puff and freeze. Otherwise the dough texture may not be correct.
DeleteCheers :)
Hi Yeanley
ReplyDeleteJust wanted to say thanks for sharing this great recipe. The curry puffs were crispy on the outside without feeling the oil. Its definitely a keep.
Hi Doris,
DeleteThank you for trying this recipe and your feedback. I have received a lot of good feedback on this recipe.
Glad to hear from you too.
Cheers :)
Hi! Is it ok if I make the puff with the stuffing store it overnight in the fridge and bake it the next morning?
ReplyDeleteHi, thanks for reading this recipe.
DeleteYes, it is fine.
Happy baking and stay safe :)
Thank you! Will post when I try it.
ReplyDeleteMost welcome :) Thanks
DeleteCan I substitute the shortening for the dough with vegetable oil?
ReplyDeleteHi, yes you can.
DeleteCheers :)
Hy..thanks for the recipe will try it soon. It will.be my first time, coz I always made fried currypuff.
ReplyDeleteHi, you are most welcome. I hope you will like it too. Thank you for your interest in this recipe.
DeleteCheers :)
Hi Yean Ley, thank you for sharing your curry puff recipe. I plan to try it very soon. I have a question. I want to plan my schedule to make this. Do you think that I can make the pastry ahead and separate each pastry with a round parchment and stack them up in the refrigerator until I am ready to use on the same day or maybe the next 1-2 days? Appreciate your kind advice. Thank you so much!
ReplyDeleteHi Petra, Thank you for asking your questions. I have not tried preparing the pastry in advance and freeze it. However, if I were you I will prepare the pastry until the stage in diagram 12 (flatten into a disk) and store by separating with parchment paper. I afraid the dough maybe hard to roll after freezing.
DeleteI hope this helps.
Cheers :)
I don't intend to freeze but just stack them up in the fridge. I plan to use them on the same day or the next. The second option I have is to use puff pastry. Will see how it goes. Many thanks YL, you are such an angel in sharing recipes and promptly and patiently answering questions! God bless you!
DeleteYou are most welcome. If you don't intend to freeze then I think should be fine. Thank you and happy baking. Hope you will like this recipe.
DeleteGod bless:)
Hi YL, Kindly ignore my earlier reply. I couldnt edit it 😅. Yes, you are right, freeze after Diagram 12. Thank you once again! 🥰🥰🥰
ReplyDeleteNo worry.. It is fine. You can put in the fridge or freeze after Diagram 12. It doesn't really matter.
DeleteCheers :)
I’d love to make this recipe. Can you please explain what is chicken curry paste? Can I make it, or is it a product purchased at an Asian store. Thank you!
ReplyDeleteHi, thank you for your interest in this recipe. Sorry for typo mistake. Actually I used chicken curry powder instead.
DeleteI used this brand:
https://www.amazon.sg/Babas-Meat-Curry-Powder/dp/B07YNPBXMD
However, you can use any brand of chicken or meat curry powder that available in your area.
Cheers:)