Spiral Curry Puff

This was my third attempt to make spiral curry puffs. My first attempt strictly followed the recipe book and the puff turned out to be too soft, I can't even hold the curry puff at ease. Hence, on my second attempt I amended the recipe, the result was perfectly good.

Dough A:

• Plain Flour - 250gm
• Fine Salt - 1/4 teaspoon
• Margarine - 80gm
• Water - 6 to 7 tablespoon

Dough B:

• Plain flour - 200gm
• Shortening - 100gm

Method:

1. (Dough A)Sift plain flour & salt into a mixing bowl, rub margarine into flour, mix in water to form a dough. Leave to rest for 15 minutes.
2. (Dough B)Mix together plain flour & shortening, knead gently to form a dough. (Try not to over knead, as over knead will produce a very sticky dough)
3. Follow the instruction below to wrap up Dough B with Dough A. (Refer to my Potato Curry Samosa for curry filling)
4. Fry the curry puffs in the pre-heated oil & fry until golden brown in colour. Serve while it's hot & crispy.

This is Dough A

Use a cling wrap to wrap up & let it rest for 15 minutes.

Gently mix well Dough B

Gently knead to form a dough, do not over knead.

Flatten Dough A with a rolling pin, place dough B in the middle.

Wrap up Dough B with Dough A

Wrap up firmly

Use a rolling pin to flatten the pastry & use a scrapper to shape the pastry into a rectangular shape.

Fold in both side

Place the pastry this way

Cover with a sheet of cling wrap & let it rest for 10 minutes

Roll out the pastry into 2mm in thickness

Roll it firmly

Roll up like a swiss roll

Cut into 15mm in thickness

From here I can clearly see the pastry with spiral lines.

Use your fingers to press & shape it into a bowl shape.

Place a piece of hard boiled egg

Spoon some curry filling into the pastry

Use a curry puff maker to make into a curry puff

Fry the curry puffs in the pre-heated oil until golden brown in colour.