Flaky Chicken Curry Puff

Curry puff is a famous snack which is of Malay origin. It is a small pie consisting of specialised curry with chicken and potatoes in a deep-fried pastry shell. The curry is quite thick to prevent it from oozing out of the snack. I love spiral curry puff texture and design.Spiral pastry dough is more flaky and crispy compare with the regular doughy skin.I understand it's take some skill to master the flaky dough especially when it's look like spiral.I only know how to make regular curry puff pastry dough and it's nothing to shout about!.So far I can just admire the expert who make spiral curry pastry puff.I decided to try my hands for the first time for this special dough.I bought a recipe book by Pastie Cheong from Malaysia but my problem is I don't understand the gram measurement.I only know how to measure from cup ,teaspoon and ounce.Furthermore my weight scale is in ounce not gram!!..So I created my own recipe , of course it's turn out differently .Not a spiral skin puff but a flaky skin puff!!.

Ingredients:

Oil Dough(A)

1 cups flour(extra 1/4 cup for dusting)

6 oz butter

*mixed and knead*

Water dough(B)

2 cup flour

1 tbsp butter

1 tsp salt

150 ml cold water

*mix and knead*

Filling:

500gm chicken breast cut cube

1/2 pound potato(diced)

2 large onion(diced)

2 tbsp Baba's curry powder

1 tbsp chili paste (optional

1 tbsp sugar

2 tbsp oil

2 cup oil for frying

Method:

1:Mixed dough (A) and (B) separately and pack up in a ball size individually in a plastic wrap.Store in fridge for an hour before roll out.

2:Peel potato and diced ,boil until soft.Set aside

3:Heat wok or skillet with oil and add in cube chicken breast,potato and onion.Add all the seasoning and curry powder,mixed well.Leave cooked filling for cooling in a plate.

4:Sprinkle some flour on the counter top before roll out the dough.Roll out (b) dough lightly.Then roll out (A) dough as well.Put (A) dough on top of (B) dough and wrap up like a parcel.Flatten with rolling pin.Roll the dough repeating by folding few times until it about 1/4 inch thickness.

5: Cut a round cookies cutter to cut the shape .Repeat this step until all the dough finish.Use rolling pin to lightly roll again the round cut dough before filling the center with chicken filling.

6:Use 1 tsp filling for each dough.Seal the edge with finger by clamping a braided design until all the dough finish.If you have difficulty clamping,just use Empanada mold to do it.

7:Heat oil at medium heat for deep frying until golden brown.Serve warm.

I make about 25 medium size curry puff with my recipe.I only fried 6-8 pieces at each tea time.The remaining I store in freezer by stacking each layer with wax paper. Whenever you feel like eating this special snack bring straight out from freezer and deep fry.Remember don't let the frozen puff stay too long in room temperature!.I did not add chili paste ,only curry powder and Elliot who don't like spicy or curry food love this puff!!

Note:

Only elastic water dough (B) can wrap around (A) oil dough and not vice verse!.This snack is suitable to eat at teatime or breakfast with a cup of hot coffee or tea.