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Curry Puffs

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Ingredients

Adjust Servings:
1 cup flour, sifted
2 eggs (set 1 aside and beat lightly)
2/3 cup milk
2/3 cup cold water
5 tablespoons corn oil, plus extra
corn oil, for deep frying
1 medium red onion, chopped
8 ounces ground beef
2 carrots, grated
1 parsnip, grated
1 tablespoon tomato paste
2 teaspoons curry powder
1 teaspoon cornstarch
2/3 cup beef stock

Nutritional information

382.6
Calories
167 g
Calories From Fat
18.6 g
Total Fat
5.9 g
Saturated Fat
137.2 mg
Cholesterol
298 mg
Sodium
33.4 g
Carbs
2.7 g
Dietary Fiber
3.3 g
Sugars
19.6 g
Protein
201g
Serving Size

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Curry Puffs

Features:
    Cuisine:

    Definitely not Malaysian and Singaporean curry puffs. Curry puffs consist of a pastry dough that's rolled thin into rounds that wrap a curried filling, crimped to seal the edges and deepfried (or oven baked if using puff pastry).

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Curry Puffs, Malaysia and Singapore’s version of the empanada, Definitely not Malaysian and Singaporean curry puffs Curry puffs consist of a pastry dough that’s rolled thin into rounds that wrap a curried filling, crimped to seal the edges and deepfried (or oven baked if using puff pastry) , Complicated and tastes like a tomato pastry-and the two steps on the dough don’t make sense I checked; this is not a Malaysian Curry puff- not sure what was trying to be shared The dough should be a short-pastry rolled out, and the inside is meat, yellow Malaysian curry powder, garlic, and potatoes cooked down and put in the pastry and either baked or fried


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    Steps

    1
    Done

    Add Flour to a Bowl, Make a Hole in the Middle and Add Egg.

    2
    Done

    Gradually Stir in Milk and Beat Well Until Smooth.

    3
    Done

    Stir in Cold Water and Beat Well.

    4
    Done

    Pour Batter Into a Container, Set Aside.

    5
    Done

    Heat in a Small Skillet and Pour Off Excess.

    6
    Done

    Pour a Little Batter Into Skillet, Swirling Skillet to Spread Batter Evenly Over Bottom to Make a Thin Coating.

    7
    Done

    Fry Until 1 Side Is Golden Brown Then Flip Over to Do the Same.

    8
    Done

    Repeat With Remaining Batter, Adding More Oil Pan Each Time, to Make 8 Pancakes.

    9
    Done

    For the Filling, Heat 2 Tablespoons Oil in a Saucepan Adding Onions, Parsnip and Curry Powder.

    10
    Done

    Saute For 5 Minutes, Stirring Constantly.

    11
    Done

    Add Tomato Paste and Mix Well.

    12
    Done

    Blend Cornstarch With a Little Stock and Add Remaining Stock to Ground Beef Mixture and Bring to a Boil.

    13
    Done

    Add Corn Starch Mixture and Cook 2 Minutes, Stirring Constantly.

    14
    Done

    Simmer Mixture 10 Minutes.

    15
    Done

    Lay Pancakes, Cooked-Sides Up, on a Flat Surface.

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    Flora Mathis

    Culinary gardener using fresh herbs and produce to create vibrant and flavorful dishes.

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