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1
------------Makingof the fillings------------------------ .
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Heat some oil in a wok and fry the potatoes.
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3
Remove the potatoes and the oil from the wok.
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4
Place another few tbsp of oil into the wok and fry the chicken meat with the onions, carrots and green peas.
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5
Add the potatoes back into the wok and add in the rest of the seasonings (salt, curry powder, light soya sauce).
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6
Stir fry the mixture until cooked, then leave it aside.
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7
-------------OuterSkin: ----------------.
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Mix the flour and oil together and form a dough.
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Cut into equal pieces (Each piece must be big enough to be rolled out/flatten to about 1/2 cm thick and 13 cm dia.
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10
pastry sheet).
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11
--------------------InnerSkin-----------------.
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12
Mix all the ingredients together to form a dough and cut into equal pieces (Same as above).
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13
-------------Makingof the Curry Puff Skins (For wrapping the fillings) :------------------.
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14
Take 1 piece of the outer skin dough and roll into a ball.
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Leave it aside.
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16
Take 1 piece of the inner skin dough and roll into a ball.
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17
Dough the 2 circular pastry balls together.
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18
Flatten pastry with a rolling pin on lightly floured board to about 1/2 cm thick sheet.
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19
Cut out round pieces about 12-13 cm in diameters from the flatten pastry.
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Place a portion of the fillings& the egg onto the centre of the flatten pastry.
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(Fillings should cover about 10 cm dia.)
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Note: not to put too much fillings, or else it will be difficult to fold the pastry later on.
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Fold the flatten pastry to forms a half circle such that it covers the fillings.
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Press lightly to seal the edges.
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25
Flute the edge by pinching and twisting the edge with your fingers.
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26
(Action: Pleating of the edges)
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27
-----------Cooking Method------------
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Deep fry the puffs until golden brown.
