Cooking the Spiral Chicken Curry Puff filling is easy (click here for making the filling) but the pastry takes more time and skill. With a little patience and practice, you will find it very easy. The first few that I did didn’t come out too well but soon it became easy. Here’s how I did it:
Ingredients (Pastry A)
1/2 egg (beaten)
Put everything in a cake mixer and knead it with a dough hook. You can also do that by hand. You don’t need to knead it too long. Leave it aside.
Ingredients (Pastry B)
Mix the flour and oil together by hand. This is easy.
Using a rolling pin, roll out Pastry A. Put Pastry B on top of one half of Pastry A. Fold the other side over to completely seal Pastry B inside. Roll it out into a rectangular piece.
Fold in 1/3 from the shorter side. Fold in the other 1/3 from the other side to overlap.
Roll it out again to a rectangle like before. Roll up from the long side into a long roll like swiss roll. Rest about 15 minutes to relax the dough. Then gently roll with your hands to make it smaller and longer. Cut into 20 pieces.
Take a piece and put cut side down. Sprinkle some flour so that it does not stick. Use a rolling pin, roll it out into an oval shape.
Place about a tablespoon of the filling in the centre. Fold the opposite edges together. The dough is quite fragile so you have to handle it carefully. If it splits somewhere, just pinch it back together.
Pleat the edges so that it doesn’t split when you deep fry it. Also, it gives the puff a beautiful look.
Deep fry it until golden brown. Leave it to cool before eating to avoid sore throat. Enjoy your homemade Spiral Chicken Curry Puffs.
Have you tried to make curry puffs yourself? What type of pastry and filling did you use? Please share, add and comment in the comment box below.
Quote of the day……
‘Stress in life comes from making things more important than they really are. Failure comes from making things less important than they are.’