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Curry Puffs

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Topic: Curry Puffs (Read 2691 times)

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Code4Gold Superstar

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Canada

Apr 22, 2007, 11:22:36 AM

This is my favourite food too. Whenever I made them & took them to work for celebrating Xmas with
my friends, this is the one to disappear very quickly. Taste better if eaten on the same day but still good
on the next day.

Pastry - Puff pastry tastes better but I substitute with shortcrust as it has a lot less fat.

To make shortcrust pastry:
Quantity varies depending on how much you want to make but the amount of margarine is half the
amount of the flour. Eg. 8oz plain flour, 4 oz margarine, salt & cold water

1) Add a pinch of salt to the flour & mix it thoroughly
2) Cut up the margarine into cubes & rub them into the flour mixture until it looks like fine breadcrumbs
3) Add in cold water just enough to form a dough

To make the curry filling:
1) Again, quantity of mixed vegetables vary. Use a mixture of peas, green beans, carrots & sweet corn.
I find that frozen mixed vegs are ideal though not the best comparing to fresh vegs.
2) Dice the onion & chop up the garlic
3) Fry the onions & garlic with some olive oil
4) Add in the mixed vegs
5) Add the curry powder according to your taste
6) Add some salt
7) Mix everything thoroughly & let the mixture completely cool down.

To wrap up the curry mixture & bake the curry puffs:
1) Roll out the dough thinly & cut up into cirlces big enough to wrap the curry mixture
2) Spoon the cold curry mixture into half circle of the dough
3) Fold the other half of the circle over & seal up the dough forming a nice decorative edging
4) If you want golden curry puffs, brush the pastry with egg or milk just before baking
5) Bake in the oven at gas 6 for about 20 minutes
6) Cool the puffs on the rack

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fox3200

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Algeria

Jun 16, 2007, 11:13:23 AM

I made a search of picture for this one .. it's great !
Thank you st for posting the recipe :) i'm pretty sure it tastes as good as it looks :)

Elizabeth

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I'm a typical American girl.

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Sep 16, 2007, 01:49:08 AM

Sounds great but probably too complicated for me to attempt. You must be a good cook. I never learned much because my mom was the one who cooked and she dominated the kitchen and would get mad at you ifyou bugged her while she was cooking.

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Code4Gold Superstar

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Sep 16, 2007, 09:27:52 AM

It is a very simple recipe. Never give up in trying to cook & invent new recipes. I used to take these curry puffs plus the shortbread cookies & mince pies to work just before Xmas & everyone loves the curry
puffs. One of the analysts likes it so much that he made it himself after asking me how to make it.

I'm sure you'll be able to make them but for the pastry I admit it is a bit hard for beginners but you can
buy the raw pastry. Puff pastry tastes nicer but it is too rich & I only use shortcrust pastry as it has half
the amount of fat & also tastes nice.


« Last Edit: Sep 16, 2007, 09:30:30 AM By: st »

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Elizabeth

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Sep 17, 2007, 02:52:50 AM

If I buy the pastry do I use the Phillo stuff? I have made a few things with that before.

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Code4Gold Superstar

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Sep 17, 2007, 03:46:29 PM

Quote from: Elizabeth on Sep 17, 2007, 02:52:50 AM

If I buy the pastry do I use the Phillo stuff? I have made a few things with that before.

What is the Phillo stuff? You have to make the curry vegetables which is very simple as you can use
frozen mixed vegetables & follow the above recipe & I'm sure you'll be fine.

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Code4Gold

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Sep 17, 2007, 04:01:06 PM

Fillo (Phyllo) is a pre-made pastry product that is really easy to use in recipes. You can see some of the types and shapes available here...

http://www.athens.com/consumers/recipes.aspx

You can make strudels, beggars bags, appetizer cups and so much more with that product. I'm not sure if you can find it in Canada though. It might be only available in the US.

Here's a good recipe showing how to use Phyllo - Pear Strudel with Dried Cherries

I just looked at this Curry Puffs recipe and I think you could definitely use Phyllo wraps for the recipe. It might also work with Wonton wraps.

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Code4Gold Superstar

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Canada

Sep 17, 2007, 04:19:36 PM

I've not heard of fillo wrap but we have something very similar in Canada. Yes I'm pretty sure you can
wrap the curry mixed veg filing in those pastry-like wraps.

You may be able to use wonton wrap but I haven't tried using that as I find that puff or short crust pastry
is ideal for baking. I usually use wonton wrap for soup & not baking.

The Pear Strudel with Dried Cherries looks yummy & will try that one day. Thanks David for the recipe.


« Last Edit: Sep 17, 2007, 04:22:31 PM By: st »

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Code4Gold

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Sep 17, 2007, 08:45:51 PM

The Fillo stuff is puff pastry, the sheets are like a crossiant type crust and the little cups are like a flaky pastry. The cups are good filled with mushroom filling. Fillo really great product but they're a lot more expensive than if you make your own pastry.

I like wonton wraps and have improvised a lot with them. Usually if I'm doing something with Wonton wraps, I use the deep fryer because fried wontons with any type of stuffing are awesome. Here's a really cool recipe using Wonton wraps...

Prosciutto Pockets - These things are great for a party, the recipe makes about 50 of them but you can freeze them and then just microwave them for 45 seconds and they're better than Pizza Rolls, Hot Pockets or any of the microwave snack food things that most kids (and adults) like.

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