700 g puff pastry sheets, slightly thawed 1 1/2 cups ( 400 ml ) oil for deep frying
For the filling:
300 g lean pork / chicken / beef, minced 200 g potatoes, cooked and mashed 3 tablespoons sliced onions 6 cloves garlic, chopped 2 tablespoons chopped shallots 1 tablespoon chopped coriander leaves 1 teaspoon turmeric powder 1 tablespoon sugar 1 flake garlic, chopped 1 teaspoon pepper, white or black 2 teaspoon salt 4 tablespoon oil
Sweet or sour cucumber relish, satay sauce as required.
For the filling:
In a wok or frying pan, heat four tablespoon oil and stir - fry garlic until golden. Add onion, coriander leaves and turmeric powder. Stir - fry for several minutes, then add minced meat, sugar, salt and pepper, and stir - fry until the meat is cooked and tender.
Lower the heat, add mashed potato and stir - fry to mix the ingredients well. Add more sugar and pepper of required.
Add shallots, stir briefly, then remove from heat. Place in a large bowl to cool.
Take one sheet of the puff pastry and cut into flour equal pieces. Take one of the these small pieces and lay it flat with a corner towards you.
Place about one tablespoon of the filling in the middle of the square and lift the bottom corner ( the one near to you ) over to meet its opposite corner, forming a triangular parcel.
Seal the edges with your fingers, pinching in the pastry to form a curly border, or use a fork to indent a fancy shape.
Put a twist in each ‘ wing ‘ of the pastry, towards the centre, then away again, place on greaseproof paper and set aside. Repeat until the mixture is used.
Deep fry in hot oil in saucepan or wok, frying several at a time until golden brown. Serve with sweet and sour cucumber relish and satay sauce.
Tip: If you prefer, cut 10 cm diameter round of pastry and brush the edges with water. Place one tablespoon of filling on one side. Fold over and pinch edges together to form ‘’ half moon ‘’ curry puffs.
2 nd Recipe
Thai Spiral Curry Puff
For basic dough:
350 g plain flour 1/2 teaspoon salt 2 teaspoon caster sugar 80 ml peanut oil 1 egg, beaten 120 ml cold water 1 teaspoon lemon juice
For Oil Dough:
250 g pain flour, sifted 100 ml peanut oil
For Spice Paste:
2 tablespoon cooking oil 12 shallots 5 cloves garlic, crushed 6 coriander roots, crushed 4 red chillies, seeded and halved 15 dried red chillies, halved and boiled for 5 minutes, drained 200 g galangal, peeled and sliced 3 stalks of lemon grass, sliced 4 kaffir lime leaves, stem removed 2 teaspoon Thai shrimp paste 2 tablespoon coriander powder
2 tablespoons curry powder
For the filling:
6 tablespoons cooking oil 200 g onion, diced 300 g chicken meat, diced 2 tablespoon fish sauce 2 tablespoon brown sugar 125 ml chicken stock ( or water ) 2 large potatoes, cooked and diced 200 g green peas
To prepare the filling:
Blend the spice paste ingredients ( all except the powders ) finely and mix with the coriander and curry powder.
Heat the oil and saute the spice paste until fragrant and the oil surface again, about 10 minutes.
Add the diced onion and fry until onion is translucent.
Add the chicken and stir - fry until cooked.
Add the rest of the filling ingredients and cook until almost dry. Remove to a dish. Cool.
To prepare dough:
For the basic dough:
Place flour, sugar, salt and oil in electric mixer resembles breadcrumbs.
Add egg, water and lemon juice, and mix until mixture clings together. Press together and knead lightly into a smooth ball of dough. Cling wrap and refrigerate for 20 minutes.
For the oil dough:
Place flour in the mixer bowl. Add oil and mix with flat beater on low speed until mixer forms a dough, remove and shape into a smooth ball. Cling wrap and chill for 20 minutes to firm it up.
To form spirals:
Flatten the basic dough into a circle and wrap it around the ball of oil dough, pinching the edges together to seal.
Place the dough on the worktop and press down with the palms to flatten it. Using a rolling pin, roll dough out to a 25 X 36 cm, rectangular shape.
Working from the short end, roll up tightly into a Swiss roll.
Flatten and roll out pastry to a 45 x 36 cm rectangle. Roll from the short side into a Swiss roll. Cling wrap and chill for 20 minutes. Cut roll into 24 pieces of about 1.8 cm thick.
To fill the shape:
Flatten a piece of dough. Roll into a circle.
Place heaped tablespoon of filling in the centre.
Brush the edge with water and fold pastry into half; press the edges together to seal and pinch with thumb and forefinger to flute.
Place each finished puff on the tray, covered with a sheet of cling wrap.
Repeat to use up the remaining dough and filling. Refrigerate, covered until firm.
Heat oil in a wok or electric fryer until hot ( 180* C ). Deep fry the puffs , in batches until golden brown and crisp. Drain paper towels.