The curry puffs with homemade puff pastry are certainly worth the efforts. It is light and flaky, and filled with the savory curry meat. What a combination!
Bake time: 24 minutes
Serves: 12 servings
1) 250g extra lean ground turkey or ground beef, 1 tsp vegetable oil;
2) 3/8 cup chopped onion (78g);
3) 1 tbsp olive oil, 4 tsp curry powder, ½ tsp McCormick paprika, 2/3 tsp salt, 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 pastry flour (95g), 1/4 cup corn oil (53g);
9) 1 beaten egg.
1: Add 1 tsp oil to ground turkey and mix well (Picture 1). Heat 1 tbsp olive oil over high heat in a non stick sauté pan. Sauté curry powder and paprika for 20 seconds (Picture 2). Add ground turkey stir and cook for about a minute (Picture 3). Add chopped 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 then remove from heat and set aside.
2: Combine all ingredients of Ingredient 5) and 6) in a container (Picture 5) to form soft and sticky dough (Picture 6). Add 1 tsp flour and knead into 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 then divide into two equal portions. Cover one portion and divide the other into 6 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 top to form a slender roll (Picture 15), then roll into a small ball (Pictures 16, 17). Cover with food wrap while working on the remaining portions.
6: Press down the small ball and roll out into an 11-cm circle. Place 4 tsp filling on top (Picture 18). Brush the edges with egg wash and fold over the filling. Press to seal the edges. Repeat for the remaining puffs. Refer to this video on how to make decorative edges:
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 light brown. Broil on low for 1-2 minutes to achieve the desired colour.
Leftover can be stored in an airtight container in fridge for up to 4 days or in freezer for up to 3 months. Prior to serving, microwave for 40 seconds then bake at 350F for 6 minutes.