Curry Puff

This is the recipe that my sister (who live in UK. and may miss the taste of it) asks for it, I have to test it before so now it’s your recipe.
For other people who may not know curry puff, it is a savory treat, the shell is formed by layering two different dough, one is lean and the other one is rich. So when fry the shell will be crispy. In Thailand the curry puff is a famous souvenir from Saraburi Province. But today we will make it at home and it’s can become your famous savory treat too.

Curry Puff

(Makes 30)

Filling

Oil 15 ml

Potato (½ inch dice) 250 g

Onion (½ inch dice) 150 g

Carrot (½ inch dice) 100 g

Sugar 15 g

Soy Sauce 15 ml

Curry Powder 2 tsp

Pepper 1/2 tsp

Salt ⅛ tsp

(You can season according to taste.)

First make the filling by steam the carrot and potato together, when done set aside.

Set the pan over medium heat; pour the oil and sauté the onion until fragrant and soft. Put the carrot and potato into the pan and sauté a little, put all the condiment in the pan, adjust the taste with salt and pepper (or you can add more of anything, it’s your recipe, I just give you a guideline). After that set aside because you will make a shell now.

Shell

-Outer Dough

All purpose flour (sifted) 290 g

Sugar 2 tbsp

Cold water 125 ml

Salt 1 tsp

Oil 100 ml

-Inner Dough

All purpose flour 150 g

Oil 60 ml

Oil for frying the curry puff.

Note on oil: use unflavor oil like soy or corn.

Make the outer dough by mix the flour and the oil together, until the flour is moisten. Add the sugar and salt in the water, whisk to combine then pour into the flour mixture. Knead until soft and pliable. Cut into 15 pieces (about 30 g/ piece). Cover with damp cloth.

Make the outer dough by mix the flour and the oil together, knead until smooth. Cut into 15 pieces (about 13 g/ piece).

Now we are going to make the shell.

Pat the outer dough into a small circle, put the inner dough on top of the outer dough pat a little and cover the inner dough with the outer dough.

With the rolling pin, roll out the dough into an oval shape. Roll the dough by the small side into a cylinder.

With the rolling pin, roll out the dough into a long rectangular. Roll the dough by the small side into a cylinder again, this time roll tightly.

Cut the dough in half, you will have 2 shells now. With the rolling pin, roll out the dough into a small circle; try to be gentle or you will tear the dough.

Put about ½ - 1tsp of the filling into the shell, fold in half and fold the rim of the dough to seal.

Do the same with all the remaining dough.

Fill large pan with oil, heat to medium.

Fry the curry puff until golden, and enjoy the curry puff while still warm.