Simple Dough for Curry Puffs

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My first savory bake on the blog – Curry Puffs! This post will be focusing on the delicious dough I used. So buttery, light & simple to make.

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My dad had been requesting some curry puffs for awhile and I finally decided to satisfy his craving. The dough is very similar to what my Aunt uses for her Thai curry puffs, which I always look forward to when she brings them over for Thanksgiving. I learned the technique to make them from my Grandpa quite recently and ended up using my mom’s leftover Japanese curry. So I’d definitely say this is a family fusion recipe!

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For the dough, I used a basic recipe from Epicurious. My mom made the curry filling made a few days before I made the curry puffs and I added some potatoes & peas to create a thicker consistency. That being said, you can really get creative with the filling – fruits, cream cheese, chorizo & potatoes. I’m sure they would all taste great!

OLYMPUS DIGITAL CAMERAIngredients & Costs:

  • 2 1/4 cups all-purpose flour = $0.63
  • 1 1/2 teaspoons salt = $0.03
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes = $1.13
  • 1 large egg = $0.32
  • 1/3 cup ice water = $0.03
  • 1 tablespoon distilled white vinegar = $0.01

Grand Total = $2.15

Directions:

Original recipes makes approximately 15 – 18 curry puffs

  1.  Sift flour with salt into a large bowl and blend in butter with a blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
  2. Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated.
  3. Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour. Keep for up to 2 days refrigerated.

To make curry puffs, split dough into 2 tbsp pieces (appx. 15-18 total) and roll out dough on floured surface. Fill center of each pastry round with about 1- 2 tbsps of curry or filling of your choice. Fold over dough to form curry puff shape (half moon). Seal dough by crimping around edge with a fork, pressing and pulling fork to cut through both layers. Place on baking sheet and brush tops with beaten egg. Bake in preheated 425-degree oven 23 to 28 minutes.

I’d be more than happy to do a blog post on how to make the curry – just let me know if you guys would like to see that in the comment section. And feel free to leave any comments, questions or suggestions about the dough below!

Happy Baking,

Cindy

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