The homemade puff pastry curry puffs are certainly worth the efforts. The wrapper is light and flaky, plus the savory curry meat filling. What a combination!
Bake time: 24 minutes
Serves: 12 servings
1) 250g extra lean ground turkey or beef, 1 tsp vegetable oil;
2) ¼ onion (78g);
3) 1 tbsp olive oil, 3tsp curry powder, ½ tsp McCormick paprika, 1/4 tsp chicken broth mix, ½ tsp sugar;
4) 1 tsp corn starch, 1 tbsp water, mix well;
5) 1 cup unsifted all purpose flour (160 g);
6) 1.5 tbsp lard (22g), 1.5 tbsp corn oil (16g), 1/3 cup + 2 tsp water (89g);
7) 1 tsp all purpose flour;
8) 1/2 cup+2.5 tbsp unsifted cake & pastry flour (95g), 1/4 cup corn oil (53g);
9) 1 beaten egg.
1: Add 1tsp oil to ground turkey and mix well (Picture 1). Non stick sauté pan on high heat, add 1 tbsp olive oil, sauté curry powder and paprika for 20 seconds (Picture 2). Add ground turkey stir and cook for about a minute (Picture 3). Add diced onion and the rest of ingredients of Ingredient 3) stir and cook until onion pieces become transparent (Picture 4). Add corn starch and water mixture of Ingredient 4), mix well and remove from heat and set aside.
2: Combine all ingredients of Ingredient 5) and 6) in a container (Picture 5) to form soft dough (Picture 6). The dough can be quite sticky. Add 1 tsp flour and knead to form smooth dough (Picture 7). Cover with a damp cloth and let it stand for 20 minutes.
3: Combine all ingredients of Ingredient 8) in a small container (Picture 8). Mix well with a spoon (Picture 9), then cover and set aside.
4: Rub some corn oil on both hands and on working surface. Knead the dough a few times and divide into two equal portions. Cover one portion and divide the other into 6 small equal portions. Roll out each portion into an oval about 10 cm long, and smooth on 1/12 of oil paste (about 1.5 tsp) (Picture 10). Fold the bottom third up and the top third down (Picture 11). Turn 90 deg., press down and roll out into a 4×12 cm rectangle (Picture 12). Again, fold the bottom third up and the top third down (Picture 13).
5: Roll the dough out into a 12×16 cm rectangle (Picture 14). Fold from left to right to form a slender roll (Picture 15). Roll from bottom to top (pictures 16 and 17). Cover with food wrap while working on the remaining 6 portions.
6: Press down the dough and roll out into an 11 cm circle. Place 4 tsp filling on it (Picture 18), brush with beaten egg on half edge and fold the other half over the filling and seal the edges. Repeat for the remaining 11 portions. To make beautiful decorative edge see the following video.
7: Preheat oven to 375F, place 12 dumplings on a parchment paper lined baking sheet. Brush with beaten egg (Picture 22). Bake for 22 minutes until they turn light brown. Broil on low for 1-2 minutes to achieve desired colour. Cool before serving.