I have been watching Masterchef Australia 2014. In one of the episode, Tash Shan (I read that she is originally from Malaysia) cooked a fantastic curry puffs and the judges was singing praises on how delicious the pastry is. She used the water and oil dough combination.
I never made a Karipap Pusing before, so I did my research, and after few trials and errors...ta da!!..here's the recipe for...
Karipap Pusing (Curry Puff)
Pastry :
To achieve the puffed up circling pastry (Pusing), we need to make two set of dough - the Oil and Water Dough.
For the oil dough:
150 g flour mix with 100 g of butter.
Mix this flour and butter mixture and knead it until it form a soft dough.
Divide into 2 balls.
Cling wrap it and put it into fridge to rest.
For the water dough:
Mix 300 g plain flour, 1 egg, 75ml water and 2 tbsp of vegetable oil.
Knead it until it form a dough. Divide into 2 balls and set it aside while we get the filling ready.
For the filling:
Diced chicken whole leg (please deboned it first) - I used 3 medium chicken whole leg.
Diced 5 medium potatoes. The ratio of chicken and potatoes should be around 1:1.
1 packet of Tean's Gourmet Malaysian Curry Chicken Paste. This is the best curry paste. I really like it a lot, the taste is very authentically Malaysian.
4 tbsp of Coconut milk.
4 tbsp of Coconut milk.
To cook the filling, we heat up the work, empty the whole packet of Tean's Curry paste and add the potatoes and chicken. Stir fry it for about 20 min until the potatoes has soften and add in the coconut milk. Cook for another 5 min. Done! Let it cool.
You can make your own curry paste, but to save you time and energy, I seriously recommend you to use this off the shelf, premade mix. It taste wonderfully, deliciously Malaysian's curry.
Now back to work on the dough:
Flatten the water dough, put the oil dough into the center and wrap it with the water dough. What you have here is the oil dough completely wrapped in the water dough.
Form a rectangular shape, and flatten the dough with a rolling pin until you get a thin layer of dough, about 5mm thick.
From the top, roll it into a swiss roll.
Turn the swiss roll dough vertical, flatten it one more time to 5mm thick. again from the top, roll the dough back into swiss roll shape.
Use a knife, cut the swiss roll shape dough into 6cm cylinder shape potions..
Take 1 of the cylinder shape dough, from the top, flatten it down until it form a 3mm thick (thin!) round shape dough.
Now, scope generous amount of filling into the thin round flat dough,and fold it into half. Seal the dough by pinching and twist the edges.
Deep fry it on medium fire.
Sedap!
You can make your own curry paste, but to save you time and energy, I seriously recommend you to use this off the shelf, premade mix. It taste wonderfully, deliciously Malaysian's curry.
Now back to work on the dough:
Flatten the water dough, put the oil dough into the center and wrap it with the water dough. What you have here is the oil dough completely wrapped in the water dough.
Form a rectangular shape, and flatten the dough with a rolling pin until you get a thin layer of dough, about 5mm thick.
From the top, roll it into a swiss roll.
Turn the swiss roll dough vertical, flatten it one more time to 5mm thick. again from the top, roll the dough back into swiss roll shape.
Use a knife, cut the swiss roll shape dough into 6cm cylinder shape potions..
Take 1 of the cylinder shape dough, from the top, flatten it down until it form a 3mm thick (thin!) round shape dough.
Now, scope generous amount of filling into the thin round flat dough,and fold it into half. Seal the dough by pinching and twist the edges.
Deep fry it on medium fire.
Sedap!
