Sugars & Spice Patisserie
A Malaysian, Singaporean, and Thai snack. It is a small pie consisting of specialised curry with chicken and potatoes in a deep-fried or baked pastry shell, and it looks like the Portuguese stuffed bread called Empanada. The curry is quite thick to prevent it from oozing out of the snack.
200 g plain flour
100 ml water, mixed with
1/4 teaspoon salt
1 tablespoon shortening or 1 tablespoon margarine
For oil dough
100 g plain flour
75 g margarine or 75 g shortening
For filling
220 g potatoes (cubed)
100 g big onions (cubed)
2 tablespoons curry powder
1 tablespoon fried chili paste (chilli boh)
1 sprig curry leaf (optional)
1 tablespoon oyster sauce
salt, to taste
sugar, to taste
light soy sauce, to taste
Directions:
1
To make WATER DOUGH, place flour in a mixing bowl.
2
Rub in shortening and add in the water.
3
Knead into a smooth dough and leave aside to rest for 10 minutes.
4
Divide into 12 equal portions.
5
To make OIL DOUGH, rub shortening or margarine into the flour to form an oily dough.
6
Divide into 12 equal portions.
7
To make FILLING, heat pan with 3 tbsp oil.
8
Fry all the ingredients till fragrant.
9
Add water and fry till dry.
10
Add water again and fry till dry and potato become soft.
11
Cover the pan once in a while so that the potato will be cooked faster.
12
Leave to cool.
13
Next wrap oil dough inside water dough.
14
Flatten the dough using a rolling pin to shape a thin circle.
15
Add filling and seal the sides.
16
Pinch the edges to form a scallop design or any design Deep fry puffs in medium hot oil.
17
*Note: You can make the filling a bit more saltier because when you eat it with the puff it will make the filling taste blander.
