Good Malaysian curry puffs are difficult to get where I now live and I do miss it so very much. I had no choice but to make them myself.. Why Cheat’s? Coz I used ready-made puff pastry instead of making my own pastry.. 🙂
I used Amy Beh’s recipe for vegetarian filling to make my curry puffs:
- 250g potatoes, diced and parboiled
- 150g big onions, diced
- 3 tbsp curry powder
- 1 heaped tsp ground chilli
- 2 sprigs curry leaves, chopped
- 1 tbsp vegetarian oyster sauce
- salt and sugar to taste
- dash of pepper
- Heat pan with 2 tbsp oil. Fry all ingredients till fragrant. Add 1-2 tbsp water and fry till dry.
- Leave aside to cool.
This is my filling being cooled.. 🙂
* 10 square sheets of ready-made puff pastry or 450g ready-made puff pastry sheets
* 1 egg
- Preheat oven to 200C.
- Once pastry sheets have defrosted, cut each square into 2 halves. Lay 1 halved piece of pastry on the curry puff mould.
- Put 1 heaped teaspoonful of onion potato filling on each sheet and fold in the mould.
- Continue till all the pastry sheets or filling are finished.
The mould’s a wonderful thing – we don’t need to fold and pinch the sides. it’s a good size, not too small and not too big.
But if you don’t have the mould, then you can fold pastry as in how I made my dutch sausage rolls. 🙂
- Lay the puffs on a baking tray layered with a baking sheet. Then poke the puffs with a fork (this is so that hot air or steam can be released during cooking in the oven). Brush a little egg on each puff.
- Bake in the oven for 20-25 mins till the puffs are golden and puffed.
It was good. I’ll use the same filling again; maybe vary it with sardines/tuna next time.. 🙂
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