Think of this as mini Old Chang Kee curry puffs - the ones I had too often back in my NUS days. My friends and I will often dabao an Old Chang Kee curry puff (and sometimes we get squid heads and fish balls too) from the Old Chang Kee near Yusof Ishak House.
Also, Jas likes anything curry, and curry in a buttered pastry can only make it better. :)
Ingredients for Pastry
- 2 cups flour
- 3 tablespoons butter
- 1 egg
- 1/4 cup vegetable oil
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
Ingredients for Filling
- 2 potatoes, peeled and cubed
- 1/2 cup frozen peas
- 5 tablespoons curry powder
- 2 tablespoons peanut butter
- 1/4 cup milk
- 2 large shallots, chopped
- 1 tablespoon soy sauce
- 1 tablespoon cooking oil
- Add all ingredients for the pastry in a mixing bowl, and mix until it is all combined.
- It should form a slightly wet dough that doesn't stick to your hands. If the dough sticks, add flour tablespoon by tablespoon until it stops sticking.
- Cover, and let it rest for an hour or so.
- After resting, divide the dough into equal pieces.
- To make the filling, add cooking oil to a heated pan, and saute the chopped shallots.
- When the shallots are browned and fragrant, add peas, potatoes, curry powder, peanut butter, milk and soy sauce.
- Cook until everything is combined, and let simmer for another 5 minutes.
- Roll out each ball of dough into about a 4x4" pancake.
- Scoop a tablespoon of curry potato mixture onto the middle of the pancake.
- Pull the edges of the dough together, and twist to secure.
- Place the potato curry puff twist-side down onto a baking sheet.
- Repeat for the other 23 curry puffs.
- Bake at 400F in the oven for 20 to 25 minutes.
|money shot - yeah!|