Tuesday, 1 July 2008

Chicken Curry Puff

Chicken Curry Puff
Pastry :
  • 100 grams all purpose flour
  • 2 tbsp canola oil
  • 4 tbsp cold water
  • pinch of salt

  1. Combine flour, oil and salt. Add water a bit at the time and mix until dough comes together.
  2. Shape dough into a disc, wrap and chill for 30 minutes.
  3. Roll out the pastry ¼-inch thickness on a lightly floured surface. If you have pasta machine, you can use it to make the pastry is flat easily.
  4. Use cookies cutter ring to cut round shape and put in the chicken curry filling and close it or you can use the puff mould the make it.
  5. Heat oil and deep fry the curry puff until golden brown. Serve while it's hot.

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