Spiral Curry Puffs (Karipap Pusing)
Spiral Curry Puff recipe with easy instructions to make the best flaky pastry wrapped with delicious filling of curried potatoes and chicken.
- Prep time
- 1 hr
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tbsp oil
- 75 g onion
- 3 garlic clove(s)
- 4 curry leaves stalk(s)
- 200 g potatoes
- 200 g chicken meat
- 3 tbsp meat curry powder
- 2 tsp sugar
- 1.5 tsp salt
- 260 g water
- 240 g all-purpose flour
- 105 g salted butter
- 2 g sugar
- 1 g salt
Instructions
- 1
Heat oil over medium to low heat. Stir-fry the onions, garlic and curry leaves for 1 minute or until fragrant.
- 2
Add chicken meat to sauté for a minute, followed by the cubed potatoes. Continue cooking for 2 to 3 minutes.
- 3
Mix in the curry powder, sugar and salt. Sauté for another minute before adding water. Allow it to simmer with the lid on until the potatoes are soft. It should take about 5 minutes.
- 4
Use a knife to poke into the potatoes to test its softness. If they are soft enough, remove the lid. Continue cooking to reduce the liquid. It should look dry (as shown) before setting it aside to cool.
- 5
To prepare the pastry, make the water dough first. Combine flour and salted butter in a big bowl. Use your hands to rub it until it resembles crumbles.
- 6
Combine water, sugar, and salt in another bowl before adding to the flour and butter mix.
- 7
Knead to form a dough. It is ready when the dough is no longer sticking to the bowl. Cover with a damp cloth and set aside.
- 8
In another bowl, prepare the oil dough. Combine flour and butter. Mix until a dough is formed. Shape into a ball and set aside.
- 9
Dust your workspace with some flour. Flatten the water dough (Step 7) evenly. Use the water dough to wrap the oil dough. Make sure to seal tightly to avoid air pockets.
- 10
Then, place the seam side on top and roll to flatten the dough. Roll to a rectangular shape, ensuring both ends are thinned before rolling. This way, the dough will seal better.
- 11
Repeat the process to flatten the dough with the seam side on top and then, roll it up.
- 12
Once the dough roll is ready, use a sharp knife to slice and divide them into 8 equal sizes.
- 13
Dust some flour on your workspace. Flatten one portion of the dough and fill it with approximately a tablespoon of filling and 1/8 of a boiled egg (optional).
- 14
Seal the edges to shape them.
- 15
Heat up enough oil at medium to high heat to deep fry curry puffs. Use a strainer and fry them for about 2 to 3 minutes on each side or until golden brown. Set aside to cool before serving.