Piping hot and spicy curry puffs filled with chunks of chicken and potatoes have to be one of my alltime fave savoury tea-time delights. Although as my mom would fondly reminisce (in one of those publicly told cringe-worthy childhood antics tales), as a kid I was more interested in sneaking out her precious molds and replicating the puffs with plasticine. Over here, curry puffs are quite easily available from the kuih makciks who sell delicacies from their tiny stalls or makeshift tables in the late afternoons at street corners.
Inspired by Dharm over at Dad Baker (do you sense the blogger inspirations this week?) who also recently posted about curry puffs, we decided to dust off the old molds and get to work.
1 cup Flour
2 tablespoons Butter or margarine
Some Water (amount based on your judgement)
A pinch of salt
Onions - chopped
Potatoes - cubed into small pieces and boiled till soft
Chicken meat - chopped
Meat curry powder
Salt to taste
1. Mix pastry ingredients together in a bowl until it forms a dough. Leave aside.
2. In a pan, brown onions and cinnamon stick. Add chicken meat, salt and curry powder with some water and leave to cook. Once chicken is cooked, add potatoes and give it a good stir. Leave to cool.
3. Roll dough out into circles (roughly the size of a tea cup rim). Place a spoonful of filling in the centre and use the puff mold to fold it into half and crimped. If you don't have a mold, just fold the circle into half and use a fork to crimp the edges close.
4. Usually the curry puffs are fried but I prefer baking them as it is less oily. Arrange puffs on lined baking tray and just lightly brush the top with some melted butter. Bake until pastry is golden brown.