Thursday, 24 April 2008
Ahhh! Currypuffs! You can't get much better for a tea time snack, for a late morning snack or even as snacks to enjoy during office meetings! Yeap, currypuffs are the quintessential snack in Malaysia. Great eaten at any time of the day and perfect no matter what the filling. Some of you will know these delightful pastry puffs as Empanadas. Currypuffs are also usually staple fair at any birthday party!
Currypuffs come in various forms, shapes and sizes. More often than not they are filled with a spicy, savoury filling involving curried potatoes and some meat. Sometimes they are filled with sardines as well. The pastry also comes in various forms and is either baked or fried.
The Lovely Wife whipped up a batch of currypuffs for my daughter's birthday way back in February. The filling was basically a variation of my Kheema but using chicken instead of beef.
She also made some vegetarian - by leaving out the chicken of course - to cater for my daughters Vegen Godmother.
This is a guideline to how it is done. As with most dough recipes, there is a lot of leeway when it comes to specifying quantities!
1 cup flour
1 tbps butter or margarine
Mix the flour with the butter and knead. Slowly add in water till a dough like consistency is formed. Let rest for a little while before rolling out. Cut a square to cover the currypuff mould and then fill with the filling.
Fry till golden.
This is the mould. Once you fold the mould in half, it produces beautiful currypufs.
All rather easy and the secret, as with all pastry, is in the dough!