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Curry Puffs (specifically the pastry puff part!)

post #1 of 4
Thread Starter 
Where do I start? I've been googling all morning and have come up with 10 different recipes and ways.

I'd like to bake the puffs over frying them. And the filling I think I can figure out

So I'm basically looking to make a pastry puff dough that I can fill and bake.

post #2 of 4
are you talking about like choux paste,cream puff dough?
post #3 of 4
There are several types of puff pastry. You very much do not want to make choux paste. The kinds appropriate for "curry puffs" are made by interleaving layers of dough with fat. The puff comes when moisture from the flour turns to steam and, trapped by the fat, causes a rise. As a practical matter, interleaving is done in two ways:

1. By using a very thin dough, such as filo or strudel, brushing it with a layer of fat, layering another sheet, and so on for five or six sheets -- then rolling the filling in the dough so the filling is surrounded by hundreds of layers. The result is a very flaky crust like a strudel or baklava. The technique is very adaptable, currently popular, and well worth learning to do.

Or 2. By making a flexible worked dough, rolling it out fairly thin, and covering it with a little softened butter, folding it into eight layers with two folds from each side and one fold each from top and bottom, rolling it out thin again, turning (folding) again and resting; then rolling and turning, rolling and turning for a total of 8 turns. There will be thousands of interleaved layers of flour and butter. This takes a lot of time, a lot of refrigerating between turnings, and a large work space. Buy it frozen from the supermarket. The commercial product is better than most people can do at home, and cheaper too. Considering the time and work involved and the quality of the finished product ... almost no one makes their own puff pastry anymore. (And I'm sure every one of them will come out of this forum's woodwork. :look:) Anyway, the result is a tender pastry, similar to a croissant but not as buttery. Working with store-bought puff pastry is also a popular and adaptable technique, and well worth practicing.

If, you don't so much want to use it as learn how to make it, that's another story. IIRC, Mastering the Art of French Cooking has a good section on making puff pastry. Good rule of thumb, 2 hours of refrigerated rest every other turn.

To make puffs with filo: Use a rolling cutter to cut long strips of dough, put a little filling at one end, and make triangle folds -- at least five times. The triangle folding will seal the edges.

To make puffs with puff pastry: Cut circles or squares, place a little filling in the center, brush the edges with egg wash, and fold into semi-circles or triangles. Then seal the edges by pressing gently with the back of a fork.

Until then,
post #4 of 4
indonesian/indian curry puff?sounds like it if youve seen frying em. if i recall right, flour, water, sometimes a touch of leavener and egg. if puff pastry see the other posts.
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