-
Best Snack in Southeast Asia? Singaporean / Malaysian Chicken Curry Puff
Curry Puff is without doubt one of our favourite regional snacks - a combination of potato chicken curry filling, wrapped in a buttery pasty!
Full recipe: https://themeatmen.sg/chicken-curry-puff/
For the filling we used a mixture of diced potatoes and chicken thigh; you can also use pork which tastes just as great! The trick for a buttery pasty is to grate cold butter onto the flour when making the dough - this gives the pasty a melt-in-your-mouth crumbly texture.
It does takes some practice to get the beautiful folds on the puffs. Make sure you get an even half fold before crimping the edges. You can (optionally) also bake the curry puffs instead of deep frying, just brush egg wash over the puffs and bake at 180°C for 20 minutes or until golden brown.
Whip up a simple sardine curry...
published: 03 May 2017
-
How to Make Simple Curry Puff (Karipap) from Scratch | MyKitchen101en
Curry Puff (Karipap) is one of the popular snack in Southeast Asia. This is a simple recipe for crispy crust curry puff filled with smooth curry potato chicken filling.
Print & Save Recipe:
http://mykitchen101en.com/curry-puff-karipap-crispy-crust-with-smooth-filling-recipe/
Follow us on Facebook for more video recipes:
https://www.facebook.com/mykitchen101en
Yields: 6 large curry puff
Filling ingredients (Yields: about 288g):
150g Russet potato (peeled and cut into cubes)
100g chicken meat (cut into small pieces)
2 tsp curry powder
1 ½ sugar
½ salt
½ tsp chicken stock powder (optional)
6 pcs curry leaves (optional)
20g shallot (chopped)
2 tbsp oil
3 tbsp water
1 egg (room temperature)
Dough ingredients (Yields: about 288g):
175g all-purpose flour
50g margarine
55g water
¼ tsp salt
...
published: 15 Mar 2018
-
The snack I can't stop eating | CRISPY CURRY PUFFS & homemade curry puff pastry | Marion's Kitchen
The secret to light-as-a-feather pastry? I'm about to show you! These golden, crispy curry puffs are my latest food obsession, they are seriously good 👌
Get the recipe: https://www.marionskitchen.com/thai-curry-puffs/
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe: http://bit.ly/2xOQ7zs
Binge watch a whole bunch of my Asian food recipe videos here: http://bit.ly/2JAKVUg
Come chat with me on:
https://www.facebook.com/mariongrasby
https://www.instagram.com/marionskitchen
https://twitter.com/marionskitchen
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores: http://bit.ly/2sNdNOJ
For more super tasty recipes: http://bit.ly/MKrecipe...
published: 12 May 2021
-
Curry Puffs, The Perfect Singaporean Pasty!
Ever wondered how to make puff pastry that doesn't take all day to make? Check out our latest Flavour Friday recipe showing how to make delicious curry puffs with super flaky homemade pastry, and stuffed with a fragrant curried potato and chicken filling!
Book one of our online classes today: https://bit.ly/2DmjZpU
Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or #flavourfridays #recipe.
To find the recipe for this dish, click the link below!
- https://bit.ly/34KnmER -
- Curry Puffs, the perfect Singaporean pasty! | Flavour Fridays -
Visit our shop for woks, cleavers, bao kits and gyoza kits! -
UK delivery: http://bit.ly/2Ub0V1O
Become a wokstar, join one of our classes! - http://bit.ly/2rqw3Pv
...
published: 14 Jan 2022
-
QUICK CURRY PUFFS RECIPE
Feeling like a snicky snack? Try my QUICK CURRY PUFFS! I just have two words: Oh. Lordy. 😍 This #recipe is so easy, you can make them ahead and freeze them, they're great as a #party #food and it's so simple, even your kids could make them! PS If you like this recipe comment 👂🦖 below!
MAKES 36
Ingredients
1 large brown onion, finely diced
3 cloves garlic, finely minced
500g pork mince (alternatively use chicken, beef, turkey mince or potatoes and peas for a vegetarian option)
4 tablespoons curry powder
4 sheets frozen puff pastry (I like @pampaspastry )
1 egg, beaten
2 tablespoons toasted white sesame seeds
salt
pepper
oil
Method
1) In a large frying pan on medium-high heat, add 4 tablespoons of oil. Once hot, saute the onions for 1-2 minutes or until they start to become translucent. T...
published: 15 Jul 2020
-
If I have Potatoes and Flour, I always make this for my family! Easy and delicious without oven!
If I have Potatoes and Flour, I always make this for my family! Easy and delicious without oven! Spiral curry puffs
*Ingredients
1. Main dough
300 g (2 cups) All-purpose flour/ plain flour
13 g (1 tbsp) Sugar
60 g (4 tbsp) Cooking oil
110 g (0.46 cup) Water
2. Pastry dough
150 g (1 cup) All-purpose flour
70 g (0.33 cup) Cooking oil
3. Fillings
350 g Potatoes
100 g onion
250 g Chicken breast
15 ml (1t bsp) Cooking oil
3 g (1/2 tsp) Salt
25 g (2 tbsp) Sugar
16 g (2 tbsp) Curry powder
5 ml (1 tsp) Soy sauce
100 g (0.42 cup) Water
Important tips
1. Make sure to fry the water out of the curry potatoes
2. The main dough is 510 grams in total, divide into 6 parts and each part is about 85 grams, the pastry dough is 220 gram...
published: 23 Oct 2021
-
Vegetable Curry Puffs Recipe | How to Make Curry Puffs
These vegetable curry puffs are crispy and flaky on the outside, juicy and super flavorful on the inside. This recipe is super easy to make and perfect for lazy lunch or dinner.
Printable recipe: https://www.thecookingfoodie.com/recipe/Easy-Vegetable-Curry-Puffs-Recipe
More Easy Dinner/Lunch Recipes:
Easy Chicken Curry: http://bit.ly/QuickChickenCurry
Cauliflower Rice: http://bit.ly/CauliflowerRiceTCF
Cheesy Eggplant Roll-Ups: http://bit.ly/EggplantRollatiniTCF
Baked Zucchini Fries: http://bit.ly/BakedZucchiniFries
Salmon with Lemon Butter Sauce: http://bit.ly/LemonButterSalmon
FOLLOW ME:
Instagram: https://www.instagram.com/thecookingfoodie/
Facebook: https://www.facebook.com/thecookingfoodie
Website: https://www.thecookingfoodie.com/
Makes 12 puffs
2 sheets puff pastry, thawed
1...
published: 24 Oct 2019
-
Baked Curry Puff (Flaky Pastry)
This Curry is deliciously flaky and fragrant. This recipe is highly recommended if you are looking for healthy Curry Puff recipe. I have received very good feedbacks from everyone who has tried this Baked Curry Puff recipe.
For written recipe:
https://www.bakewithpaws.com/2017/07/baked-curry-puff.html
If you like to try Sourdough Shokupan using Sweet Stiff Starter Recipe, please click this link:
https://www.bakewithpaws.com/2021/03/sourdough-shokupan.html
Follow me:
Instagram: https://www.instagram.com/bakewithpaws/
Facebook: https://www.facebook.com/bakewithpaws/
published: 16 May 2021
-
Behind The Bib: Rolina Traditional Hainanese Curry Puff
A fortuitous opportunity to learn a curry puff recipe from a Hainanese sailor changed the life of Tham Niap Tong, the founder of Rolina Traditional Hainanese Curry Puff in Tanjong Pagar Food Centre, which was recognised with a Bib Gourmand award last year.
Barely out of his teens in the 1950s, Tham lived from hand to mouth as he struggled to find odd jobs. He was almost at his wits’ end when he met his benefactor, a Hainanese sailor who taught him a curry puff recipe that he had learnt from working in a Peranakan household.
Connect with us:
Facebook: https://www.facebook.com/MichelinGuideSingapore/
Instagram: https://instagram.com/michelinguide
#MICHELINGUIDESG
Talk to us:
📨: [email protected]
published: 13 Jul 2019
-
THE BEST Chicken Curry Puff Recipe | Must Try Famous Malaysian Snack
This video recipe will show you how to make the best chicken curry puff at home. Curry puff is one of the most famous and popular malaysian street snacks. This easy recipe will make both the chicken curry filling as well the a flaky spiral curry puff dough from scratch. Try it to see why it's considered one of the best and must try street snacks in malaysia.
0:00 Intro
0:16 Prepare curry
2:06 Prepare dough
5:00 Assemble and fry
5:46 Ready to enjoy
-------------------------------------------------------------
The full recipe is below
-------------------------------------------------------------
Makes 18.
Curry paste:
25g shallot, cut roughly
½ lemongrass, sliced 1cm
5g ginger, cut roughly
5g galangal, cut roughly
8 dried chilli, rehydrated
2 red chilli, cut roughly
1 birdseye chilli, cut...
published: 01 Mar 2021
3:17
Best Snack in Southeast Asia? Singaporean / Malaysian Chicken Curry Puff
Curry Puff is without doubt one of our favourite regional snacks - a combination of potato chicken curry filling, wrapped in a buttery pasty!
Full recipe: ht...
Curry Puff is without doubt one of our favourite regional snacks - a combination of potato chicken curry filling, wrapped in a buttery pasty!
Full recipe: https://themeatmen.sg/chicken-curry-puff/
For the filling we used a mixture of diced potatoes and chicken thigh; you can also use pork which tastes just as great! The trick for a buttery pasty is to grate cold butter onto the flour when making the dough - this gives the pasty a melt-in-your-mouth crumbly texture.
It does takes some practice to get the beautiful folds on the puffs. Make sure you get an even half fold before crimping the edges. You can (optionally) also bake the curry puffs instead of deep frying, just brush egg wash over the puffs and bake at 180°C for 20 minutes or until golden brown.
Whip up a simple sardine curry with canned sardines and you'll have a sardine curry puff.
Ingredients:
400g chicken thigh (boneless and skinless)
150g potatoes (diced)
150g red onions (diced)
20g ginger paste
20g garlic paste
1 tbsp light soya sauce
3½ tbsp meat curry powder
1½ tsp chicken stock powder
½ tsp sugar
½ tsp salt
2 tsp tamarind paste
4 tbsp oil
3 hard boiled eggs (each cut into six)
Oil for deep frying
Pastry:
375g plain flour (plus more for dusting)
190g salted butter
90ml cold water
¾ tsp salt
¾ tsp sugar
————
More #SingaporeanFoods: https://youtube.com/playlist?list=PLYOBHxuy1wS1fIBOKGVqs1gLA02OPBctw
#AirFryer Recipes: https://www.youtube.com/playlist?list=PLYOBHxuy1wS1J5n7V-oC3YatjrKDs8tuk
#RiceCooker Recipes: https://youtube.com/playlist?list=PLYOBHxuy1wS110Yo3EK8O-CC9MvvciF0q
————
P.S. We’ve got recipes for all your Singaporean and Asian favourites on our channel. Hit subscribe and share them with your friends.
P.P.S. Can’t find a recipe you like? Drop us a comment or ping us on our socials.
————
FACEBOOK
https://www.facebook.com/themeatmensg
INSTAGRAM
https://www.instagram.com/themeatmensg/
TIKTOK
https://www.tiktok.com/@themeatmensg
TELEGRAM
https://t.me/themeatmensg
PINTEREST
https://www.pinterest.com/themeatmensg
#themeatmensg #easyrecipe #currypuff
https://wn.com/Best_Snack_In_Southeast_Asia_Singaporean_Malaysian_Chicken_Curry_Puff
Curry Puff is without doubt one of our favourite regional snacks - a combination of potato chicken curry filling, wrapped in a buttery pasty!
Full recipe: https://themeatmen.sg/chicken-curry-puff/
For the filling we used a mixture of diced potatoes and chicken thigh; you can also use pork which tastes just as great! The trick for a buttery pasty is to grate cold butter onto the flour when making the dough - this gives the pasty a melt-in-your-mouth crumbly texture.
It does takes some practice to get the beautiful folds on the puffs. Make sure you get an even half fold before crimping the edges. You can (optionally) also bake the curry puffs instead of deep frying, just brush egg wash over the puffs and bake at 180°C for 20 minutes or until golden brown.
Whip up a simple sardine curry with canned sardines and you'll have a sardine curry puff.
Ingredients:
400g chicken thigh (boneless and skinless)
150g potatoes (diced)
150g red onions (diced)
20g ginger paste
20g garlic paste
1 tbsp light soya sauce
3½ tbsp meat curry powder
1½ tsp chicken stock powder
½ tsp sugar
½ tsp salt
2 tsp tamarind paste
4 tbsp oil
3 hard boiled eggs (each cut into six)
Oil for deep frying
Pastry:
375g plain flour (plus more for dusting)
190g salted butter
90ml cold water
¾ tsp salt
¾ tsp sugar
————
More #SingaporeanFoods: https://youtube.com/playlist?list=PLYOBHxuy1wS1fIBOKGVqs1gLA02OPBctw
#AirFryer Recipes: https://www.youtube.com/playlist?list=PLYOBHxuy1wS1J5n7V-oC3YatjrKDs8tuk
#RiceCooker Recipes: https://youtube.com/playlist?list=PLYOBHxuy1wS110Yo3EK8O-CC9MvvciF0q
————
P.S. We’ve got recipes for all your Singaporean and Asian favourites on our channel. Hit subscribe and share them with your friends.
P.P.S. Can’t find a recipe you like? Drop us a comment or ping us on our socials.
————
FACEBOOK
https://www.facebook.com/themeatmensg
INSTAGRAM
https://www.instagram.com/themeatmensg/
TIKTOK
https://www.tiktok.com/@themeatmensg
TELEGRAM
https://t.me/themeatmensg
PINTEREST
https://www.pinterest.com/themeatmensg
#themeatmensg #easyrecipe #currypuff
- published: 03 May 2017
- views: 1104348
4:26
How to Make Simple Curry Puff (Karipap) from Scratch | MyKitchen101en
Curry Puff (Karipap) is one of the popular snack in Southeast Asia. This is a simple recipe for crispy crust curry puff filled with smooth curry potato chicken ...
Curry Puff (Karipap) is one of the popular snack in Southeast Asia. This is a simple recipe for crispy crust curry puff filled with smooth curry potato chicken filling.
Print & Save Recipe:
http://mykitchen101en.com/curry-puff-karipap-crispy-crust-with-smooth-filling-recipe/
Follow us on Facebook for more video recipes:
https://www.facebook.com/mykitchen101en
Yields: 6 large curry puff
Filling ingredients (Yields: about 288g):
150g Russet potato (peeled and cut into cubes)
100g chicken meat (cut into small pieces)
2 tsp curry powder
1 ½ sugar
½ salt
½ tsp chicken stock powder (optional)
6 pcs curry leaves (optional)
20g shallot (chopped)
2 tbsp oil
3 tbsp water
1 egg (room temperature)
Dough ingredients (Yields: about 288g):
175g all-purpose flour
50g margarine
55g water
¼ tsp salt
1 tsp oil
https://wn.com/How_To_Make_Simple_Curry_Puff_(Karipap)_From_Scratch_|_Mykitchen101En
Curry Puff (Karipap) is one of the popular snack in Southeast Asia. This is a simple recipe for crispy crust curry puff filled with smooth curry potato chicken filling.
Print & Save Recipe:
http://mykitchen101en.com/curry-puff-karipap-crispy-crust-with-smooth-filling-recipe/
Follow us on Facebook for more video recipes:
https://www.facebook.com/mykitchen101en
Yields: 6 large curry puff
Filling ingredients (Yields: about 288g):
150g Russet potato (peeled and cut into cubes)
100g chicken meat (cut into small pieces)
2 tsp curry powder
1 ½ sugar
½ salt
½ tsp chicken stock powder (optional)
6 pcs curry leaves (optional)
20g shallot (chopped)
2 tbsp oil
3 tbsp water
1 egg (room temperature)
Dough ingredients (Yields: about 288g):
175g all-purpose flour
50g margarine
55g water
¼ tsp salt
1 tsp oil
- published: 15 Mar 2018
- views: 156676
20:47
The snack I can't stop eating | CRISPY CURRY PUFFS & homemade curry puff pastry | Marion's Kitchen
The secret to light-as-a-feather pastry? I'm about to show you! These golden, crispy curry puffs are my latest food obsession, they are seriously good 👌
Get the...
The secret to light-as-a-feather pastry? I'm about to show you! These golden, crispy curry puffs are my latest food obsession, they are seriously good 👌
Get the recipe: https://www.marionskitchen.com/thai-curry-puffs/
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe: http://bit.ly/2xOQ7zs
Binge watch a whole bunch of my Asian food recipe videos here: http://bit.ly/2JAKVUg
Come chat with me on:
https://www.facebook.com/mariongrasby
https://www.instagram.com/marionskitchen
https://twitter.com/marionskitchen
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores: http://bit.ly/2sNdNOJ
For more super tasty recipes: http://bit.ly/MKrecipes
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
https://wn.com/The_Snack_I_Can't_Stop_Eating_|_Crispy_Curry_Puffs_Homemade_Curry_Puff_Pastry_|_Marion's_Kitchen
The secret to light-as-a-feather pastry? I'm about to show you! These golden, crispy curry puffs are my latest food obsession, they are seriously good 👌
Get the recipe: https://www.marionskitchen.com/thai-curry-puffs/
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe: http://bit.ly/2xOQ7zs
Binge watch a whole bunch of my Asian food recipe videos here: http://bit.ly/2JAKVUg
Come chat with me on:
https://www.facebook.com/mariongrasby
https://www.instagram.com/marionskitchen
https://twitter.com/marionskitchen
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores: http://bit.ly/2sNdNOJ
For more super tasty recipes: http://bit.ly/MKrecipes
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
- published: 12 May 2021
- views: 664546
14:26
Curry Puffs, The Perfect Singaporean Pasty!
Ever wondered how to make puff pastry that doesn't take all day to make? Check out our latest Flavour Friday recipe showing how to make delicious curry puffs wi...
Ever wondered how to make puff pastry that doesn't take all day to make? Check out our latest Flavour Friday recipe showing how to make delicious curry puffs with super flaky homemade pastry, and stuffed with a fragrant curried potato and chicken filling!
Book one of our online classes today: https://bit.ly/2DmjZpU
Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or #flavourfridays #recipe.
To find the recipe for this dish, click the link below!
- https://bit.ly/34KnmER -
- Curry Puffs, the perfect Singaporean pasty! | Flavour Fridays -
Visit our shop for woks, cleavers, bao kits and gyoza kits! -
UK delivery: http://bit.ly/2Ub0V1O
Become a wokstar, join one of our classes! - http://bit.ly/2rqw3Pv
Find other recipes here! - http://bit.ly/2g5K0ib
Find us on social media:
Twitter: http://bit.ly/2EhAj9u
Instagram: http://bit.ly/2SFxDeN
Facebook: http://bit.ly/2SScpd1
Got a question or inquiry?
E-mail us at:
[email protected]
https://wn.com/Curry_Puffs,_The_Perfect_Singaporean_Pasty
Ever wondered how to make puff pastry that doesn't take all day to make? Check out our latest Flavour Friday recipe showing how to make delicious curry puffs with super flaky homemade pastry, and stuffed with a fragrant curried potato and chicken filling!
Book one of our online classes today: https://bit.ly/2DmjZpU
Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or #flavourfridays #recipe.
To find the recipe for this dish, click the link below!
- https://bit.ly/34KnmER -
- Curry Puffs, the perfect Singaporean pasty! | Flavour Fridays -
Visit our shop for woks, cleavers, bao kits and gyoza kits! -
UK delivery: http://bit.ly/2Ub0V1O
Become a wokstar, join one of our classes! - http://bit.ly/2rqw3Pv
Find other recipes here! - http://bit.ly/2g5K0ib
Find us on social media:
Twitter: http://bit.ly/2EhAj9u
Instagram: http://bit.ly/2SFxDeN
Facebook: http://bit.ly/2SScpd1
Got a question or inquiry?
E-mail us at:
[email protected]
- published: 14 Jan 2022
- views: 81875
5:38
QUICK CURRY PUFFS RECIPE
Feeling like a snicky snack? Try my QUICK CURRY PUFFS! I just have two words: Oh. Lordy. 😍 This #recipe is so easy, you can make them ahead and freeze them, the...
Feeling like a snicky snack? Try my QUICK CURRY PUFFS! I just have two words: Oh. Lordy. 😍 This #recipe is so easy, you can make them ahead and freeze them, they're great as a #party #food and it's so simple, even your kids could make them! PS If you like this recipe comment 👂🦖 below!
MAKES 36
Ingredients
1 large brown onion, finely diced
3 cloves garlic, finely minced
500g pork mince (alternatively use chicken, beef, turkey mince or potatoes and peas for a vegetarian option)
4 tablespoons curry powder
4 sheets frozen puff pastry (I like @pampaspastry )
1 egg, beaten
2 tablespoons toasted white sesame seeds
salt
pepper
oil
Method
1) In a large frying pan on medium-high heat, add 4 tablespoons of oil. Once hot, saute the onions for 1-2 minutes or until they start to become translucent. Then add the garlic and saute for a further 2-3 minute until beginning to brown.
2) Then add the mince and break the mince up into tiny pieces. Stir fry for 2-3 minutes until cooked through.
3) Then add the curry powder and stir fry for another 2 minutes. Season with salt and pepper and mix thoroughly again. Then remove from heat and allow to cool to room temperature on a plate or tray.
4) In the meantime, defrost the puff pastry (leave it out for 10 mins at room temperature) Then divide the puff pastry squares into 9 equal smaller squares.
5) Preheat your oven to 180C. Place a tablespoon of filling in the centre of a small pastry square. Fold the pastry in half diagonally into a triangle. Seal the edges very well. Then crimp the edges if you wish. Place on a baking tray lined with baking paper. Repeat with remaining pastry.
6) Once all the curry puffs are folded, you could freeze them individually for later use at this point. If not freezing, brush each curry puff with some beaten egg. Then sprinkle sesame seeds over the top.
7) Bake at 180C for 25-30 minutes or until it reaches your desired colour. Then serve warm! The cooked curry puffs can be kept in an air-tight container, out of the fridge, for 2 days.
https://wn.com/Quick_Curry_Puffs_Recipe
Feeling like a snicky snack? Try my QUICK CURRY PUFFS! I just have two words: Oh. Lordy. 😍 This #recipe is so easy, you can make them ahead and freeze them, they're great as a #party #food and it's so simple, even your kids could make them! PS If you like this recipe comment 👂🦖 below!
MAKES 36
Ingredients
1 large brown onion, finely diced
3 cloves garlic, finely minced
500g pork mince (alternatively use chicken, beef, turkey mince or potatoes and peas for a vegetarian option)
4 tablespoons curry powder
4 sheets frozen puff pastry (I like @pampaspastry )
1 egg, beaten
2 tablespoons toasted white sesame seeds
salt
pepper
oil
Method
1) In a large frying pan on medium-high heat, add 4 tablespoons of oil. Once hot, saute the onions for 1-2 minutes or until they start to become translucent. Then add the garlic and saute for a further 2-3 minute until beginning to brown.
2) Then add the mince and break the mince up into tiny pieces. Stir fry for 2-3 minutes until cooked through.
3) Then add the curry powder and stir fry for another 2 minutes. Season with salt and pepper and mix thoroughly again. Then remove from heat and allow to cool to room temperature on a plate or tray.
4) In the meantime, defrost the puff pastry (leave it out for 10 mins at room temperature) Then divide the puff pastry squares into 9 equal smaller squares.
5) Preheat your oven to 180C. Place a tablespoon of filling in the centre of a small pastry square. Fold the pastry in half diagonally into a triangle. Seal the edges very well. Then crimp the edges if you wish. Place on a baking tray lined with baking paper. Repeat with remaining pastry.
6) Once all the curry puffs are folded, you could freeze them individually for later use at this point. If not freezing, brush each curry puff with some beaten egg. Then sprinkle sesame seeds over the top.
7) Bake at 180C for 25-30 minutes or until it reaches your desired colour. Then serve warm! The cooked curry puffs can be kept in an air-tight container, out of the fridge, for 2 days.
- published: 15 Jul 2020
- views: 83937
7:34
If I have Potatoes and Flour, I always make this for my family! Easy and delicious without oven!
If I have Potatoes and Flour, I always make this for my family! Easy and delicious without oven! Spiral curry puffs
*Ingredients
1. Main dough
30...
If I have Potatoes and Flour, I always make this for my family! Easy and delicious without oven! Spiral curry puffs
*Ingredients
1. Main dough
300 g (2 cups) All-purpose flour/ plain flour
13 g (1 tbsp) Sugar
60 g (4 tbsp) Cooking oil
110 g (0.46 cup) Water
2. Pastry dough
150 g (1 cup) All-purpose flour
70 g (0.33 cup) Cooking oil
3. Fillings
350 g Potatoes
100 g onion
250 g Chicken breast
15 ml (1t bsp) Cooking oil
3 g (1/2 tsp) Salt
25 g (2 tbsp) Sugar
16 g (2 tbsp) Curry powder
5 ml (1 tsp) Soy sauce
100 g (0.42 cup) Water
Important tips
1. Make sure to fry the water out of the curry potatoes
2. The main dough is 510 grams in total, divide into 6 parts and each part is about 85 grams, the pastry dough is 220 grams in total, divide into 6 parts and each part is about 37 grams.
3. Remember to cover the dough with plastic wrap or a moist towel to prevent the dough from drying out.
4. If the dough cannot be rolled out, please let it rest for 10-15 minutes before rolling.
5. The frying temperature is about 160°C (320°F).
Instagram:☞ https://www.instagram.com/qiong_cooking/?hl=en
Facebook:https://www.facebook.com/Qiongcooking
-----------------------------------------------------------------------------------------------------------------------------
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https://wn.com/If_I_Have_Potatoes_And_Flour,_I_Always_Make_This_For_My_Family_Easy_And_Delicious_Without_Oven
If I have Potatoes and Flour, I always make this for my family! Easy and delicious without oven! Spiral curry puffs
*Ingredients
1. Main dough
300 g (2 cups) All-purpose flour/ plain flour
13 g (1 tbsp) Sugar
60 g (4 tbsp) Cooking oil
110 g (0.46 cup) Water
2. Pastry dough
150 g (1 cup) All-purpose flour
70 g (0.33 cup) Cooking oil
3. Fillings
350 g Potatoes
100 g onion
250 g Chicken breast
15 ml (1t bsp) Cooking oil
3 g (1/2 tsp) Salt
25 g (2 tbsp) Sugar
16 g (2 tbsp) Curry powder
5 ml (1 tsp) Soy sauce
100 g (0.42 cup) Water
Important tips
1. Make sure to fry the water out of the curry potatoes
2. The main dough is 510 grams in total, divide into 6 parts and each part is about 85 grams, the pastry dough is 220 grams in total, divide into 6 parts and each part is about 37 grams.
3. Remember to cover the dough with plastic wrap or a moist towel to prevent the dough from drying out.
4. If the dough cannot be rolled out, please let it rest for 10-15 minutes before rolling.
5. The frying temperature is about 160°C (320°F).
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- published: 23 Oct 2021
- views: 1324237
4:39
Vegetable Curry Puffs Recipe | How to Make Curry Puffs
These vegetable curry puffs are crispy and flaky on the outside, juicy and super flavorful on the inside. This recipe is super easy to make and perfect for lazy...
These vegetable curry puffs are crispy and flaky on the outside, juicy and super flavorful on the inside. This recipe is super easy to make and perfect for lazy lunch or dinner.
Printable recipe: https://www.thecookingfoodie.com/recipe/Easy-Vegetable-Curry-Puffs-Recipe
More Easy Dinner/Lunch Recipes:
Easy Chicken Curry: http://bit.ly/QuickChickenCurry
Cauliflower Rice: http://bit.ly/CauliflowerRiceTCF
Cheesy Eggplant Roll-Ups: http://bit.ly/EggplantRollatiniTCF
Baked Zucchini Fries: http://bit.ly/BakedZucchiniFries
Salmon with Lemon Butter Sauce: http://bit.ly/LemonButterSalmon
FOLLOW ME:
Instagram: https://www.instagram.com/thecookingfoodie/
Facebook: https://www.facebook.com/thecookingfoodie
Website: https://www.thecookingfoodie.com/
Makes 12 puffs
2 sheets puff pastry, thawed
1 large Onion
3 cloves Garlic
1 tablespoon Grated ginger
2 medium Carrots
2 medium Potatoes
1 celery stalk, chopped
1 cup (150g) frozen peas
2 Green onions, chopped
2 tablespoons parsley, chopped
3-4 tablespoons Olive oil
1 teaspoon Curry powder
1 teaspoon Garam masala
1/4 teaspoon Turmeric
Salt to taste
Pepper to taste
1 teaspoon thyme
1/3 (80ml) cup water/vegetable stock
Directions:
1. In a large pan heat olive oil. Add chopped onion and sauté for 5-6 minutes, until golden, over medium heat. Add crushed garlic, grated ginger and chopped celery. Sauté for 2 minutes more. Add spices, cook, stirring, for 1-2 minutes. Add diced carrots, frozen peas and cook until carrots are tender. Add diced boiled potatoes, season with salt and pepper, add water/stock, cook for 3-4 minutes. turn the heat off, add chopped green onions and parsley, stir and set aside to cool.
2. Preheat oven to 350F (175C).
3. On a clean and lightly floured surface roll out the puff pastry, cut the sheets into 5-inch (12.5cm) squares. Scoop 1-2 tablespoons of the filling in the center of the square. Fold it over to make a triangle and press the edges to seal completely. Use a fork to make a crimping pattern on the edges.
4. Arrange the puffs on a baking tray lined with parchment paper. Brush with egg wash.
5. Bake for 25-30, until golden brown. Let cool for 10-15 minutes before serving.
Notes:
• If you want to make this recipe vegan, replace the puff pastry to a vegan puff pastry and the egg wash for olive oil.
• take your puff pastry out of the freezer and defrost for about 35-40 minutes in room temperature before using, or 3-4 hours in the fridge.
If you like my videos, please subscribe to my channel for new cooking videos:
https://www.youtube.com/c/thecookingfoodie?sub_confirmation=1
https://wn.com/Vegetable_Curry_Puffs_Recipe_|_How_To_Make_Curry_Puffs
These vegetable curry puffs are crispy and flaky on the outside, juicy and super flavorful on the inside. This recipe is super easy to make and perfect for lazy lunch or dinner.
Printable recipe: https://www.thecookingfoodie.com/recipe/Easy-Vegetable-Curry-Puffs-Recipe
More Easy Dinner/Lunch Recipes:
Easy Chicken Curry: http://bit.ly/QuickChickenCurry
Cauliflower Rice: http://bit.ly/CauliflowerRiceTCF
Cheesy Eggplant Roll-Ups: http://bit.ly/EggplantRollatiniTCF
Baked Zucchini Fries: http://bit.ly/BakedZucchiniFries
Salmon with Lemon Butter Sauce: http://bit.ly/LemonButterSalmon
FOLLOW ME:
Instagram: https://www.instagram.com/thecookingfoodie/
Facebook: https://www.facebook.com/thecookingfoodie
Website: https://www.thecookingfoodie.com/
Makes 12 puffs
2 sheets puff pastry, thawed
1 large Onion
3 cloves Garlic
1 tablespoon Grated ginger
2 medium Carrots
2 medium Potatoes
1 celery stalk, chopped
1 cup (150g) frozen peas
2 Green onions, chopped
2 tablespoons parsley, chopped
3-4 tablespoons Olive oil
1 teaspoon Curry powder
1 teaspoon Garam masala
1/4 teaspoon Turmeric
Salt to taste
Pepper to taste
1 teaspoon thyme
1/3 (80ml) cup water/vegetable stock
Directions:
1. In a large pan heat olive oil. Add chopped onion and sauté for 5-6 minutes, until golden, over medium heat. Add crushed garlic, grated ginger and chopped celery. Sauté for 2 minutes more. Add spices, cook, stirring, for 1-2 minutes. Add diced carrots, frozen peas and cook until carrots are tender. Add diced boiled potatoes, season with salt and pepper, add water/stock, cook for 3-4 minutes. turn the heat off, add chopped green onions and parsley, stir and set aside to cool.
2. Preheat oven to 350F (175C).
3. On a clean and lightly floured surface roll out the puff pastry, cut the sheets into 5-inch (12.5cm) squares. Scoop 1-2 tablespoons of the filling in the center of the square. Fold it over to make a triangle and press the edges to seal completely. Use a fork to make a crimping pattern on the edges.
4. Arrange the puffs on a baking tray lined with parchment paper. Brush with egg wash.
5. Bake for 25-30, until golden brown. Let cool for 10-15 minutes before serving.
Notes:
• If you want to make this recipe vegan, replace the puff pastry to a vegan puff pastry and the egg wash for olive oil.
• take your puff pastry out of the freezer and defrost for about 35-40 minutes in room temperature before using, or 3-4 hours in the fridge.
If you like my videos, please subscribe to my channel for new cooking videos:
https://www.youtube.com/c/thecookingfoodie?sub_confirmation=1
- published: 24 Oct 2019
- views: 328674
8:13
Baked Curry Puff (Flaky Pastry)
This Curry is deliciously flaky and fragrant. This recipe is highly recommended if you are looking for healthy Curry Puff recipe. I have received very good fe...
This Curry is deliciously flaky and fragrant. This recipe is highly recommended if you are looking for healthy Curry Puff recipe. I have received very good feedbacks from everyone who has tried this Baked Curry Puff recipe.
For written recipe:
https://www.bakewithpaws.com/2017/07/baked-curry-puff.html
If you like to try Sourdough Shokupan using Sweet Stiff Starter Recipe, please click this link:
https://www.bakewithpaws.com/2021/03/sourdough-shokupan.html
Follow me:
Instagram: https://www.instagram.com/bakewithpaws/
Facebook: https://www.facebook.com/bakewithpaws/
https://wn.com/Baked_Curry_Puff_(Flaky_Pastry)
This Curry is deliciously flaky and fragrant. This recipe is highly recommended if you are looking for healthy Curry Puff recipe. I have received very good feedbacks from everyone who has tried this Baked Curry Puff recipe.
For written recipe:
https://www.bakewithpaws.com/2017/07/baked-curry-puff.html
If you like to try Sourdough Shokupan using Sweet Stiff Starter Recipe, please click this link:
https://www.bakewithpaws.com/2021/03/sourdough-shokupan.html
Follow me:
Instagram: https://www.instagram.com/bakewithpaws/
Facebook: https://www.facebook.com/bakewithpaws/
- published: 16 May 2021
- views: 82595
3:11
Behind The Bib: Rolina Traditional Hainanese Curry Puff
A fortuitous opportunity to learn a curry puff recipe from a Hainanese sailor changed the life of Tham Niap Tong, the founder of Rolina Traditional Hainanese Cu...
A fortuitous opportunity to learn a curry puff recipe from a Hainanese sailor changed the life of Tham Niap Tong, the founder of Rolina Traditional Hainanese Curry Puff in Tanjong Pagar Food Centre, which was recognised with a Bib Gourmand award last year.
Barely out of his teens in the 1950s, Tham lived from hand to mouth as he struggled to find odd jobs. He was almost at his wits’ end when he met his benefactor, a Hainanese sailor who taught him a curry puff recipe that he had learnt from working in a Peranakan household.
Connect with us:
Facebook: https://www.facebook.com/MichelinGuideSingapore/
Instagram: https://instagram.com/michelinguide
#MICHELINGUIDESG
Talk to us:
📨:
[email protected]
https://wn.com/Behind_The_Bib_Rolina_Traditional_Hainanese_Curry_Puff
A fortuitous opportunity to learn a curry puff recipe from a Hainanese sailor changed the life of Tham Niap Tong, the founder of Rolina Traditional Hainanese Curry Puff in Tanjong Pagar Food Centre, which was recognised with a Bib Gourmand award last year.
Barely out of his teens in the 1950s, Tham lived from hand to mouth as he struggled to find odd jobs. He was almost at his wits’ end when he met his benefactor, a Hainanese sailor who taught him a curry puff recipe that he had learnt from working in a Peranakan household.
Connect with us:
Facebook: https://www.facebook.com/MichelinGuideSingapore/
Instagram: https://instagram.com/michelinguide
#MICHELINGUIDESG
Talk to us:
📨:
[email protected]
- published: 13 Jul 2019
- views: 11078
6:02
THE BEST Chicken Curry Puff Recipe | Must Try Famous Malaysian Snack
This video recipe will show you how to make the best chicken curry puff at home. Curry puff is one of the most famous and popular malaysian street snacks. This ...
This video recipe will show you how to make the best chicken curry puff at home. Curry puff is one of the most famous and popular malaysian street snacks. This easy recipe will make both the chicken curry filling as well the a flaky spiral curry puff dough from scratch. Try it to see why it's considered one of the best and must try street snacks in malaysia.
0:00 Intro
0:16 Prepare curry
2:06 Prepare dough
5:00 Assemble and fry
5:46 Ready to enjoy
-------------------------------------------------------------
The full recipe is below
-------------------------------------------------------------
Makes 18.
Curry paste:
25g shallot, cut roughly
½ lemongrass, sliced 1cm
5g ginger, cut roughly
5g galangal, cut roughly
8 dried chilli, rehydrated
2 red chilli, cut roughly
1 birdseye chilli, cut roughly
5g belacan, crumbled
3 cloves garlic, cut roughly
1 candle nut, cut roughly
3 tbs water
Additional spices:
1 sprig curry leaves
1 star anise
½ cinnamon stick
Dry spices:
½ tsp turmeric powder
½ tbs coriander powder
½ tsp cumin powder
½ tsp salt
½ tsp sugar
Other curry ingredients:
2 tbs peanut oil
100ml coconut milk
300g chicken breast, diced 5-6cm
300g potato, diced 1cm
350ml hot water (or enough to cover)
Additional filling (optional):
3 hard boiled eggs, sliced into 6 wedges each
Water dough:
1¾ cup plain flour
1 tbs caster sugar
1 tsp salt
100g margarine
75ml water
Oil dough:
¾ cup plain flour
60g vegetable shortening
Vegetable oil
Preparing the filling first.
Blend curry paste ingredients in a blender to coarse consistency.
In a wok, add peanut oil, curry paste, and additional spices.
Start at room temperature (this will help reduce the chance of the paste burning) and turn heat on to low medium.
Once it starts to sizzle, commence stirring and continue frying for 15-20 mins.
The paste is ready once it has darkened and starts to move around together when stirred.
Add dry spices.
Stir through and fry for 45 secs.
Add coconut milk and mix well.
Add potato and chicken and mix to coat.
Add enough hot water to cover ingredients and mix well.
Increase the heat to medium and bring to a boil.
Reduce heat to low medium and cook with the cover off for 30-35 mins, stirring occasionally.
Discard cinnamon stick, start anise, and curry leaves.
Take the chicken pieces out and shred the meat.
Return the shredded chicken to wok and mix through.
Proceed to partially mash the potato as well.
Both the shredded chicken and mashed potato should absorb all the remaining liquid so there is no longer any running gravy.
Set aside and allow to cool to room temperature.
Prepare water dough by combining plain flour, sugar, and salt.
Add margarine and mix until it forms a crumbly mixture.
Add water in 2-3 portions until it comes together.
Stop adding water if the dough has come together as shown in the video.
Roll the dough onto a flour dusted bench.
Knead for around 20 mins until smooth.
Cover and set aside.
Prepare oil dough by combining plain flour and shortening.
Mix until is comes together.
Cover and set aside.
Return to the water dough.
Divide it into 6 equal pieces by cutting it in half and cutting each half into 3 pieces.
Roll into a ball, set aside and cover.
Repeat the same for the oil dough.
Take a ball of water dough and roll into a flat circle large enough to encase a ball of oil dough.
Place oil dough inside the water dough, roll into a ball, then form ball into a short log shape.
Repeat for each remaining pair of water and oil doughs.
Take a piece of the combined log shaped dough and gently flatten with a rolling pin along the length of the dough into a flat rectangle.
Starting from the short side of the rectangle, tightly roll the dough from on end to the other.
This forms another short log shape but with the inside of the dough coiled.
Set aside and cover and repeat for each remaining uncoiled log.
For each coiled log, repeat flattening and rolling one more time.
Set aside and cover.
For each dough, divide into 3 pieces but cutting across the coil.
Take one of these pieces and flatten with rolling pin in a flat circle.
You should be able to see the spiral shape in the dough by now.
This will be casing used to make a single curry puff.
Add filling and 1 slice of egg in the casing and fold over into a half circle.
Fill enough to allow for 1cm of dough along the edge.
Pinch the edge tightly to secure the filling.
To make pleats, pinch tightly and fold as shown in the video.
Deep fry the curry puffs in vegetable oil on medium heat for 10-15 mins until golden brown.
Fry in batches to avoid overcrowding and maintain constant oil temperature.
Drain and allow to cool before serving.
-------------------------------------------------------------
Credits: www.bensound.com (music)
-------------------------------------------------------------
#currypuff #chickencurrypuff #spiralcurrypuff
https://wn.com/The_Best_Chicken_Curry_Puff_Recipe_|_Must_Try_Famous_Malaysian_Snack
This video recipe will show you how to make the best chicken curry puff at home. Curry puff is one of the most famous and popular malaysian street snacks. This easy recipe will make both the chicken curry filling as well the a flaky spiral curry puff dough from scratch. Try it to see why it's considered one of the best and must try street snacks in malaysia.
0:00 Intro
0:16 Prepare curry
2:06 Prepare dough
5:00 Assemble and fry
5:46 Ready to enjoy
-------------------------------------------------------------
The full recipe is below
-------------------------------------------------------------
Makes 18.
Curry paste:
25g shallot, cut roughly
½ lemongrass, sliced 1cm
5g ginger, cut roughly
5g galangal, cut roughly
8 dried chilli, rehydrated
2 red chilli, cut roughly
1 birdseye chilli, cut roughly
5g belacan, crumbled
3 cloves garlic, cut roughly
1 candle nut, cut roughly
3 tbs water
Additional spices:
1 sprig curry leaves
1 star anise
½ cinnamon stick
Dry spices:
½ tsp turmeric powder
½ tbs coriander powder
½ tsp cumin powder
½ tsp salt
½ tsp sugar
Other curry ingredients:
2 tbs peanut oil
100ml coconut milk
300g chicken breast, diced 5-6cm
300g potato, diced 1cm
350ml hot water (or enough to cover)
Additional filling (optional):
3 hard boiled eggs, sliced into 6 wedges each
Water dough:
1¾ cup plain flour
1 tbs caster sugar
1 tsp salt
100g margarine
75ml water
Oil dough:
¾ cup plain flour
60g vegetable shortening
Vegetable oil
Preparing the filling first.
Blend curry paste ingredients in a blender to coarse consistency.
In a wok, add peanut oil, curry paste, and additional spices.
Start at room temperature (this will help reduce the chance of the paste burning) and turn heat on to low medium.
Once it starts to sizzle, commence stirring and continue frying for 15-20 mins.
The paste is ready once it has darkened and starts to move around together when stirred.
Add dry spices.
Stir through and fry for 45 secs.
Add coconut milk and mix well.
Add potato and chicken and mix to coat.
Add enough hot water to cover ingredients and mix well.
Increase the heat to medium and bring to a boil.
Reduce heat to low medium and cook with the cover off for 30-35 mins, stirring occasionally.
Discard cinnamon stick, start anise, and curry leaves.
Take the chicken pieces out and shred the meat.
Return the shredded chicken to wok and mix through.
Proceed to partially mash the potato as well.
Both the shredded chicken and mashed potato should absorb all the remaining liquid so there is no longer any running gravy.
Set aside and allow to cool to room temperature.
Prepare water dough by combining plain flour, sugar, and salt.
Add margarine and mix until it forms a crumbly mixture.
Add water in 2-3 portions until it comes together.
Stop adding water if the dough has come together as shown in the video.
Roll the dough onto a flour dusted bench.
Knead for around 20 mins until smooth.
Cover and set aside.
Prepare oil dough by combining plain flour and shortening.
Mix until is comes together.
Cover and set aside.
Return to the water dough.
Divide it into 6 equal pieces by cutting it in half and cutting each half into 3 pieces.
Roll into a ball, set aside and cover.
Repeat the same for the oil dough.
Take a ball of water dough and roll into a flat circle large enough to encase a ball of oil dough.
Place oil dough inside the water dough, roll into a ball, then form ball into a short log shape.
Repeat for each remaining pair of water and oil doughs.
Take a piece of the combined log shaped dough and gently flatten with a rolling pin along the length of the dough into a flat rectangle.
Starting from the short side of the rectangle, tightly roll the dough from on end to the other.
This forms another short log shape but with the inside of the dough coiled.
Set aside and cover and repeat for each remaining uncoiled log.
For each coiled log, repeat flattening and rolling one more time.
Set aside and cover.
For each dough, divide into 3 pieces but cutting across the coil.
Take one of these pieces and flatten with rolling pin in a flat circle.
You should be able to see the spiral shape in the dough by now.
This will be casing used to make a single curry puff.
Add filling and 1 slice of egg in the casing and fold over into a half circle.
Fill enough to allow for 1cm of dough along the edge.
Pinch the edge tightly to secure the filling.
To make pleats, pinch tightly and fold as shown in the video.
Deep fry the curry puffs in vegetable oil on medium heat for 10-15 mins until golden brown.
Fry in batches to avoid overcrowding and maintain constant oil temperature.
Drain and allow to cool before serving.
-------------------------------------------------------------
Credits: www.bensound.com (music)
-------------------------------------------------------------
#currypuff #chickencurrypuff #spiralcurrypuff
- published: 01 Mar 2021
- views: 44694