Spiral Curry Puff

Ingredients

Skin A
200g plain flour
100g shortening

Skin B
300g plain flour
1T sugar
1t salt
60g margarine
120ml water

Filling
2T oil
300g minced meat
2 pips shallots, peeled and chopped
5 shallots, peeled and chopped
1 red chilli, seeded and chopped (I omit this)
30 potatoes, peeled, boiled and mashed (I steamed it)
Hard boil eggs (Optional)

Seasoning
2 t ground black pepper
1/2 t salt
1 t sugar
1/2 t concentrated chicken stock

Spices
2 T curry powder
1 t turmeric powder
1/2 t jintan putih ( coriander powder)

Prep and Cooking Instructions

Method
1) Filling: Heat oil, sauté garlic and shallot till fragrant. add minced meat and stir-fry until dry and aromatic. add in seasoning, spices and stir fry until fragrant. lastly add red chillie, potatoes and stir well. dish up and leave aside (I prepare the filling a night before)

2) Skin A: put all ingredients into a mixing bowl and mix into a dough. Skin B: In a mixing bowl, mix plain flour, sugar and salt until well combine. add margarine and rub until resemblances bread crumbs. add in water and knead into a smooth dough

3) wrap skin B into Skin A and roll into a rectangular shape. Roll up neatly like a swiss roll. Roll into a rectangular shape, then roll up again tightly like swiss roll and leave aside to rest for 20mins.

4) divide skin into 16 portions ( @ 50gm each) roll into round shape and wrap up filling. Sealed and pinch the edge like curry puff

5) Heat up oil for deep frying, deep fry curry puffs at medium heat until golden brown. Dish and drain

Additional Comments About this Recipe
Recipe from Yum Yum magazine

Submitted by Neo LH, a Munch Ministry member.