IMG_6355.. and this is another snack i had on my to-bake since Faeez posted it… it was wordlessly gorgeous i had to bake it… but as she also mentioned, it was the longest post she’d ever written! and this! i have to give it to her.. the instructions and picture tutorial are very detailed… (´▽`ʃƪ) so to this end, i will have to direct you to her post for the directions on preparing the pastry (~‾⌣‾)~

Recipe adapted from BitterSweetSpicy

Ingredients (makes 16 big puffs)

IMG_6348

Pastry
600g plain flour
1 egg (beaten)
250ml warm water (not hot)
1 tsp salt
1 tsp yellow colouring (reduce if use the powder form)
200g pastry margarine

flour for dusting
egg white or water for sealing
vegetable oil for topping

Filling

IMG_6351– 500g potato (peeled & cut into small pieces)
– 200g onion
– 200g ground meat (I used chicken breast which I cut into small pieces.)
– 4 tbsp meat curry powder (mix with some water to form a paste) – you may adjust the amount of  curry powder to your preference
– 1 tbsp ginger & garlic paste
– 3 cloves, 3 cardamom, 1 inch cinnamon stick
– 2 tbsp cooking oil
– chinese parsley & spring onion
– salt to taste

食材(可做16个大咖喱角)

面团
面粉 600克
鸡蛋 1颗(打散)
温水 250毫升(非热水)
盐 1小匙
食用黄色素 1小匙(如用色素粉,请减量)
酥油 200克

面粉 ~ 撒面团用
蛋白或水 ~ 封咖喱角用
菜油 ~ 刷咖喱角用

内陷
土豆 500克 (削皮、切小丁)
洋葱 200克
肉末 200克(我用鸡胸肉、切至小块儿)
肉类咖喱粉 4大匙(加一点水,混合成咖喱浆)~咖喱粉可依个人喜好调整
姜和蒜末 1大匙
丁香 3颗、豆蔻 3粒、肉桂片 1寸
油 2大匙
巴西里、葱
盐 适量

Directions/做法

IMG_6349– please refer to Faeez’s link for pastry & wrapping instructions
制作面皮和包裹咖喱角做法,请参考Faeez 家图解

– to prepare filling: Heat up oil in a frying pan
制作内陷:煎锅将油加热

– Fry cloves, cardamon & cinnamon stick until fragrant. Add garlic & ginger paste & continue frying until fragrant
丁香、豆蔻和肉桂片炒香。加入姜和蒜末,继续炒香

– Add curry paste & continue frying. Add meat & cook for about 3 minutes & add in potato & cook until potato is soft. Add water when necessary. Finally add in onion, chinese parsley, spring onion & salt
加入咖喱粉,拌匀后加入肉末炒约3分钟。加入土豆,煮至土豆变软。如需可适量加入水。最后加入巴西里和葱

– Once cooked, remove from stove set aside to cool completely
炒熟后,离火,让内陷完全冷却

Personal notes/温馨小贴士:

IMG_6352– i halved the recipe and made six 10cm puffs
我做了半份食谱,做了 6个 10厘米的咖喱角

– my puffs were baked for 27 mins
我的咖喱角烤了 27分钟

– i brushed my puffs with shallot oil
我用葱头油刷咖喱角面皮

IMG_6357Faeez was right… they are downright yummy…. good ol’ times (❁´‿`❁)*✲゚*

P

ollution index: 112 (lightly polluted)

SHARE

(21) Comments

  • Qi Qi in the house (March 7, 2014)

    层层的酥皮,看来好好吃!让我咬一口嘛~

  • sally (March 7, 2014)

    我也要吃,我喜欢这类的酥皮。。
    可惜我不会做。。。呵呵

  • Mel (March 7, 2014)

    Another great beautiful post. Look at that flaky pastry…it is so perfectly made. Hats off to you Victoria as you done well in this delicious snack. Im sure those visiting your this post would love to have one from you but you only have six so wont have enough for your blogger visitors.

  • 鲸鱼蓝蓝蓝 (March 7, 2014)

    你真的很勤劳列,佩服的呢:)

  • 婉婉下午茶 (March 7, 2014)

    真让人垂涎三尺!^^

  • Adeline (March 7, 2014)

    Wow, these curry puffs are very well made, love how flaky the crust is!

  • 0620 (March 7, 2014)

    我还没有弄过那个pastry呢 XD

  • May Law (March 7, 2014)

    哇! 有我喜欢的酥皮咖喱角, 快快抛一个给我吧!哈哈哈

  • eileen (March 7, 2014)

    这个很yummy,我建议你一次courier多多过来,我帮你deliver给楼上的may,
    可以省下courier fee,哈哈哈哈!

  • kitchen flavours (March 7, 2014)

    I want! I want! Curry puffs are my absolute favourite and with flaky crispy pastry, makes it all the more irresistible! I could eat two puffs with a cup of warm teh-O!

  • 柠檬叶 (March 8, 2014)

    我也真的佩服你这么有耐心地去吧那~么长的食谱读完和消化透彻,然后付诸于行!!!
    悄悄说一下,你做的比她做得还要美丽!
    真是突然明白什么叫做:长江后浪推前浪,你把师父拍在沙滩上呀!!!哈哈哈哈。。。。

  • Nami | Just One Cookbook (March 8, 2014)

    I love the curry filling flaky puff pastry outside. Looks so delicious!

  • Tracy Low11111 (March 8, 2014)

    你实在太厉害了,
    我真的要向你多多学习,学习。

  • faeez (March 8, 2014)

    Now I just feel like grabbing one karipap from the basket!! … nice job there Victoria. But then, coming from you, I\’m not surprised. This snack needs lots of patience to make. I\’m really happy my tutorial helps. Well done!

  • Esther Lau aka Copycake Kitchen (March 8, 2014)

    Oh! This karipap is just nice for my tea time now ! yummy yummy 🙂

  • Ann Low (March 8, 2014)

    I love this Indian curry puff that I always love to buy from my school tuckshop when I was in my primary school. Definitely love to try this for sure, look so delicious!

  • Vivian pang (March 8, 2014)

    Wow! Very time consuming to prepare the pastry and you did it very well! Looks so flaky!

  • anne (March 9, 2014)

    Victoria , the flaky crust looks sinful and I just can\’t help but sigh over it 😀 They are beautifully-made as well !

  • Mae Kwek (February 14, 2016)

    终于看到用烤的curry puff的食谱,谢谢vitoria的分享。

  • love2eat (September 7, 2016)

    its so time consuming yet it looks so professional..however life is too short to make puff pastry, so will a substitute frozen puff pastry works too right?

Leave a Reply

Victoria Bakes – Baking into the Ether