My snack this time is not far away from anything that puffs. Only this time I wanted a savory and of course spicy. This Potato Curry Puff seems rather complicated to make but quite satisfy my curiosity. This is a little greasy but all pastries are greasy, aren’t they ?
The original color is more brownish-yellow than the photos above. I think bright sunlight make it look a bit pale.
This is basically the same as pie, only a bit different. The pastry shell was inspired when I was walking on the sidewalk of the street in Malaysia a few years ago. I have passed a bakery that sell pastries. I remember that time was, something with green color, round, swirling shell. And turned out it was pastry with mashed lotus seed filling, the green color come from pandan leaves juice.
For now I would like to share the idea about swirling pastry shell with natural color with a simple filling, you can add meat into it, or any kind of sweet filling.
I use potato curry, and let it cool before fill into the pastry.
Here I will share only the dough recipe. Basically just almost the same as puff pastry dough, only here is the mini version since I do not like to make in a big butch. I believe you can make it much way better than me.
Makes 16 pieces
Dough A :
- 200 g flour
- 1/2 cup of water
- 1/2 tsp salt
Dough B :
- 75 g flour
- 30 g butter (I use margarine)
- Mix each dough in separate bowl. Knead until smooth and elastic.
- Shape them into 4 balls of each.
- Wrap dough B inside dough A.
- And shape into balls, make sure dough B well covered by dough A.
- Flatten the dough with your fingers, then use rolling-pin into long flat.
- Roll the dough lengthwise, gently. Roll until finish and seal the seam by brushing the edge with water to make a firm log.
- Flatten the log roll again with your fingers, and roll out again with a rolling-pin into long flat.
- And make a short roll like photo below, until finish.
So, you have four dough rolls.
Trim both side to make neat dough before you slice them.
Slice each roll into four. So you will have 16 pieces. You can see the layers there.
Roll out each pieces with a rolling-pin to flatten into a thin circle.
Fill each pastry shell with the filling, bring the edge together to shape a half-moon and pinch the edge to seal.
Preheat a lot of cooking oil and deep fry potato curry puff until golden brown.
Put in kitchen towels to release excess oil and enjoy best while still warm.
Flaky and crunchy pastry outside, soft and spicy inside. Yummy !