MY LITTLE KITCHEN: VEGETARIAN POTATO PUFF

Sunday, 15 December 2013

VEGETARIAN POTATO PUFF

My husband has been asking me to make curry puff for him. Curry puff is one of the most popular snacks in Malaysia. Traditionally curry puff is made of a simple short crust pastry with chicken/beef and potato as filling. Curry puff is deep fried so it will be laden with calories. So today i created this baked version of curry puff so as to satisfy his craving haha... since i only used potatoes for the filling so i named it vegetarian potato puff. Here is the recipe..

VEGETARIAN POTATO PUFF

Ingredients

Short Crust Pastry

400 gm of all purpose f;our
200 gm of butter(i used Naturel Lite with omega 3&6)
1/2 tsp of salt
80 ml of iced cold water

Filling

5 big potatoes, diced into small cubes
2 big onions, chopped
2 tbsp curry powder + 1bsp water to make into a paste
5 curry leaves
salt and sugar to taste
oil for frying

Methods

Filling
1. Put 1 tbsp of oil in a wok. Put in the chopped onion and fry until fragrance.
2.Put in curry leaves and curry paste, saute. Add in potatoes. give it a few stir. Add in 1 cup of water and let it simmer until potato is soft. Add salt and sugar to taste.
3. Dish out into a plate.. Let it cool before using.

Short Crust Pastry
1. Sieve flour and salt into a mixing bowl.
2. Cut in butter. Using rub in method method to mix the flour and butter, until it resembles breadcrumbs.
3. Add in iced cold water bits by bits, mix until you get a soft dough.
4. Transfer dough into a plastic bag and rest in the fridge for 30 minutes.
5. Roll out the pastry into about 3mm thin sheet. Divide pastry by cutting into rectangle of 10cm x 8cm
6. Put in filling.fold into half rectangle, press the edge with a fork to seal the puff.
7. You may decorate the puff by putting a stamped shape of pastry on top.
8. Brush with egg wash before baking.
9. Bake for 20minutes., take it out brush egg wash for second time. bake for another 10/15 minutes