Spiral Curry Puffs also known as Karipap Pusing is mainly the Malaysian and Singaporean popular teatime snack. It is not just consume by Malay, but Chinese and Indian too. They are deep-dried crescent shape pastries filled with curry powder and curry leaves, which give its distinctive fragrance and flavour, if you want to make it a spicy Curry Puffs, you can add chilli powder in it. The filling is mainly with potatoes, onion and chicken.
The success of this pastries lies in how you make the spiral skin, beautiful, crispy yet able to stay the same way when the puff cool down. Don't be intimidated by the step of making puff pastries, it is actually easier than you think.
I made 40 small Spiral Curry Puffs (1/2 palm size) using recipe from Huang Kitchen with adjustment on the filling. (I have extra filling for another baking) You can straight away freeze up the extra curry puffs in the freezer, deep fried it only when you need to consume, no thawing require. A handy snack for a busy mum.
Spiral Curry Puffs ready for deep fry
Ingredients for filling:
500 g chicken breast, cut into small cubes (option)
5 tablespoons meat curry powder, add some water to form curry paste
4 tablespoons cooking oil
2 big red onion, diced
1 bulb garlic, minced
3~4 eggs, hard boiled and cut into small wedges
3 big potatoes (~600 g ) cut into small cubes
1 tablespoon salt (to taste)
2 tablespoons sugar
2 cups warm water
1 bunch curry leaves, minced
Ingredients for pastry (water dough):
400 g plain flour, sifted
2 eggs, lightly beaten
100 ml warm water
1/4 teaspoon salt
Ingredients for pastry (oil dough):
200 g plain flour, sifted
150 g melted butter
enough oil for deep frying
some curry leaves
1. Heat up the oil in the frying pan. Add minced garlic and red onion, stir fry for 2 mins. Then add curry paste, stir fry until it is aromatic.
2. Add chicken cubes and fry it for a few mins. Make sure the chicken is thoroughly coated with curry paste.
3. Add in the warm water, bring the liquid to boil. Add the potatoes cubes. Season with salt and sugar.
4. Cover the pan, let it simmer until the potatoes has softened, and the liquid dry up. (Make sure not to burnt the potatoes) Stir in the minced curry leaves. Set aside the filling for later use.
Preparing pastry water dough:
1. In a mixing bowl, add plain flour, salt, beaten eggs and gradually pour in warm water, knead well to form smooth dough. Cover and dough with cling wrap and set aside for 30 mins.
2. After 30 mins, divide the water dough into 20 pieces. Cover the dough with cling wrap to prevent it from drying.
Preparing pastry oil dough:
1. In a mixing bowl, add flour and melted butter, stir the mixture together to form soft dough. Divide the oil dough into 20 pieces. Cover the oil dough with cling wrap to prevent it from drying.
1. Flatten a pieces of water dough, wrap in a piece of oil dough. Seal up the dough. Repeat the same for the rest of the water and oil dough.
2. Flatten the combined dough, roll it out in a long rectangular shape with rolling pin. Roll one end up Swiss roll style.
3. Turn the dough 90 degree (upright), flatten the dough again into long rectangular shape.
4. Roll up Swiss roll style again, cut the dough into two equal portions with a knife. Place cut side down on the surface, flatten the cut dough into round circle with a rolling pin.
5. Place a teaspoon of filling and egg in the middle of circle dough, fold it into crescent shape, pleat the edge of curry puff dough to seal up the filling.
6. Repeat the same for the remaining combined dough from step 2 to 5.
7. Heat up enough oil in a small pot, add in some curry leaves. Remove the curry leaves once it turned crispy.
8. Gently slide a few curry puffs in the oil pot, deep fry the curry puffs in batches. Turn the curry puffs with a pair of chopstick when it is lightly brown, continue deep frying until the whole curry puff is lightly brown. Remove the curry puff with a strainer, drain the curry puffs on kitchen paper towels. Serve warm is the best!