My grandsons love to eat curry puffs and they would always persuade their Grandpa to buy some for them. He would buy epok epok which is the fried version. Commercially produced curry puffs tend to be a tad spicy for the boys and they would gulp water in between bites.
I am not fond of the deep-fried ones because they are doubly oil-laden, - oil or fat in the pastry plus oil soaked up during frying! Hence I made some baked ones. The curry filling is the potato and chicken type and less spicy for my grandsons.
230g plain flour, sifted
120g butter, cubed (should be firm to touch)
About 7 tablespoons iced water or more (depends on dough texture)
1 egg yolk mixed with 1 and a half teaspoon water for glazing
1. Place flour in a food processor. Add in butter cubes. Pulse twice and check for breadcrumb-like texture. If not, pulse one more time.
2. Add 5 tablespoons of iced water and pulse once. If dough doesn't come together, add 2 more tablespoons of iced water and pulse once. Pinch dough and if it sticks, it is ready.
3. Gather dough and just stick all loose parts to form a ball. Do not overmix or knead. Wrap dough in cling warp and refrigerate for 15 to 20 minutes.
4. Roll out dough on lightly floured table top into a rectangle and do a letter fold. Roll out into a rectangle again and do another letter fold. Do this for the third time and wrap with cling wrap and refrigerate for about 15 minutes
5. Roll dough to preferred thickness and cut circles to size. Place filling in the centre and fold, pinch edges.
6. Glaze and baked in preheated oven 180deg C for 25 minutes.
Alternatively, roll dough into a rectangle and then roll up like a swiss roll. Cut the roll into 24 equal parts or more depending on preferred size of curry puffs. Flatten cut dough with the swirls facing upwards and roll out into a circle, place filling, fold, pinch and bake.
How pale we are!