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.
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!
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!
- 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
Original recipes makes approximately 15 – 18 curry puffs
- 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.
- Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated.
- 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!