Post by lotus11 on Nov 11, 2006 18:00:51 GMT
Good Day to all here
I have a wonderful snack here that will warm you up in these cold Fall/Winter months. It is a popular Malaysian pastry that we have usually during tea time. I hope you like it, my two European friends love it.
Curry Puffs
1 package frozen puff pastry, thawed
For filling:-
3 large potatoes, peeled and cut into ½ cm cubes
1 cup frozen mixed vegetables (corn, peas, carrots)
1 cup chopped big onion
1 ½ cups minced chicken or beef or pork, marinated with salt and pepper
3 pips garlic, finely chopped
3 tbsps curry powder
1 tsp chicken stock granules or bouillion
1 tsp sugar
salt and pepper to taste
1 cup water
To cook filling:-
Heat up 2 tbsp of oil and fry garlic until golden. Put in meat and fry for 2 minutes until it smells good. Add in onion and potatoes, stirfry for another 2 minutes. Add in curry powder, water and chicken stock. Cook over medium fire until potatoes are soft, stirring often to prevent burning. When potatoes are almost cooked and gravy is left a little only, add in frozen vegetables and season to taste. Remove from heat and cool.
To assemble into pastry :
Cut pastry into 6-inch by 4 inch rectangles.
Spoon curry potato filling onto half of pastry.
Fold half of pastry over.
Use a fork to seal the edges. Pastry should now be 3 inches by 2 inches size. Or you may prefer to follow you own sizes.
Brush top of pastry with eggwash (1 egg beaten with 1 tbsp of water).
Bake in oven according to pastry packet instructions until golden brown and cooked.
Note - the ingredients can be adjusted to your preference
Best wishes from sunny Malaysia,
lotus11
I have a wonderful snack here that will warm you up in these cold Fall/Winter months. It is a popular Malaysian pastry that we have usually during tea time. I hope you like it, my two European friends love it.
Curry Puffs
1 package frozen puff pastry, thawed
For filling:-
3 large potatoes, peeled and cut into ½ cm cubes
1 cup frozen mixed vegetables (corn, peas, carrots)
1 cup chopped big onion
1 ½ cups minced chicken or beef or pork, marinated with salt and pepper
3 pips garlic, finely chopped
3 tbsps curry powder
1 tsp chicken stock granules or bouillion
1 tsp sugar
salt and pepper to taste
1 cup water
To cook filling:-
Heat up 2 tbsp of oil and fry garlic until golden. Put in meat and fry for 2 minutes until it smells good. Add in onion and potatoes, stirfry for another 2 minutes. Add in curry powder, water and chicken stock. Cook over medium fire until potatoes are soft, stirring often to prevent burning. When potatoes are almost cooked and gravy is left a little only, add in frozen vegetables and season to taste. Remove from heat and cool.
To assemble into pastry :
Cut pastry into 6-inch by 4 inch rectangles.
Spoon curry potato filling onto half of pastry.
Fold half of pastry over.
Use a fork to seal the edges. Pastry should now be 3 inches by 2 inches size. Or you may prefer to follow you own sizes.
Brush top of pastry with eggwash (1 egg beaten with 1 tbsp of water).
Bake in oven according to pastry packet instructions until golden brown and cooked.
Note - the ingredients can be adjusted to your preference
Best wishes from sunny Malaysia,
lotus11