Post by amarante on Nov 1, 2016 20:35:47 GMT -5
Curry puffs
Source: Gordon Ramsay - Gordon's Great Escape Southeast Asia
MAKES 18–20
DOUGH
225g plain flour, plus extra for dusting
pinch of salt
60g melted butter
warm water
FILLING
2 tbsp vegetable oil
1 garlic clove, peeled and crushed
2cm knob of ginger, peeled and grated
1 small red onion, peeled and finely chopped
1 small sweet potato, peeled and cut into 1cm dice, then blanched
1 small potato, peeled and cut into 1cm dice, then blanched
1 tbsp curry powder
pinch of ground cumin
pinch of chilli powder tsp sea salt tsp ground white pepper
200ml vegetable stock
small handful of coriander, finely chopped
2 egg yolks, to finish
My first experience of these curry puffs, or Kari paps, was at a Malaysian version of a service station, where you could help yourself to as many as you wanted and then confess to how many you had eaten when the time came to pay! I admitted to having eaten no less than two and definitely no more than five. They were incredibly moreish.
I would describe this snack as a hybrid; the outside of a Cornish pasty with the filling of a samosa. For all those I spoke to, curry puffs evoked fond childhood memories of eagerly awaiting the day when batches were cooked, and the drifting smell from the oven as the dough turned golden brown and the filling softened and spiced in the pockets. This is a great snack for all the family.
To make the dough, combine the flour and salt in a large bowl. Make a well in the centre and add the melted butter and 5 tablespoons of warm water. Mix with a round-bladed knife to form a dough, adding a little more water if the mixture seems too dry. Tip onto a lightly floured surface and knead for 5–10 minutes to a smooth dough. Cover with cling film and leave to rest in a cool place for 30 minutes.
Meanwhile, prepare the filling. Add the oil to the wok and heat through, stir-fry the garlic and ginger for about 1 minute, until fragrant. Add the onion and fry for 2–3 minutes, until slightly caramelised. Add both types of potato, curry powder, remaining spices and seasoning and cook for 2–3 minutes, so the spices cook through. Pour in the stock and simmer gently for 6–8 minutes or until the liquid has reduced. Remove from the heat and set aside to cool. When completely cool, add the coriander. Adjust the seasoning if necessary.
Preheat the oven to 200°C/Fan 180°C/Gas 6. On a floured work surface, roll out the dough into a log 5–6cm thick. Cut into 1cm slices and roll each log into a small, round pasty. Fill each with 1 tablespoon of filling. Brush the pasty edges with egg yolk and fold over the filling. Press the sides together with a fork to seal. Arrange the puffs on a greased baking sheet, brush with more egg yolk and bake for 25–30 minutes. These are best served warm.
Source: Gordon Ramsay - Gordon's Great Escape Southeast Asia
MAKES 18–20
DOUGH
225g plain flour, plus extra for dusting
pinch of salt
60g melted butter
warm water
FILLING
2 tbsp vegetable oil
1 garlic clove, peeled and crushed
2cm knob of ginger, peeled and grated
1 small red onion, peeled and finely chopped
1 small sweet potato, peeled and cut into 1cm dice, then blanched
1 small potato, peeled and cut into 1cm dice, then blanched
1 tbsp curry powder
pinch of ground cumin
pinch of chilli powder tsp sea salt tsp ground white pepper
200ml vegetable stock
small handful of coriander, finely chopped
2 egg yolks, to finish
My first experience of these curry puffs, or Kari paps, was at a Malaysian version of a service station, where you could help yourself to as many as you wanted and then confess to how many you had eaten when the time came to pay! I admitted to having eaten no less than two and definitely no more than five. They were incredibly moreish.
I would describe this snack as a hybrid; the outside of a Cornish pasty with the filling of a samosa. For all those I spoke to, curry puffs evoked fond childhood memories of eagerly awaiting the day when batches were cooked, and the drifting smell from the oven as the dough turned golden brown and the filling softened and spiced in the pockets. This is a great snack for all the family.
To make the dough, combine the flour and salt in a large bowl. Make a well in the centre and add the melted butter and 5 tablespoons of warm water. Mix with a round-bladed knife to form a dough, adding a little more water if the mixture seems too dry. Tip onto a lightly floured surface and knead for 5–10 minutes to a smooth dough. Cover with cling film and leave to rest in a cool place for 30 minutes.
Meanwhile, prepare the filling. Add the oil to the wok and heat through, stir-fry the garlic and ginger for about 1 minute, until fragrant. Add the onion and fry for 2–3 minutes, until slightly caramelised. Add both types of potato, curry powder, remaining spices and seasoning and cook for 2–3 minutes, so the spices cook through. Pour in the stock and simmer gently for 6–8 minutes or until the liquid has reduced. Remove from the heat and set aside to cool. When completely cool, add the coriander. Adjust the seasoning if necessary.
Preheat the oven to 200°C/Fan 180°C/Gas 6. On a floured work surface, roll out the dough into a log 5–6cm thick. Cut into 1cm slices and roll each log into a small, round pasty. Fill each with 1 tablespoon of filling. Brush the pasty edges with egg yolk and fold over the filling. Press the sides together with a fork to seal. Arrange the puffs on a greased baking sheet, brush with more egg yolk and bake for 25–30 minutes. These are best served warm.
