Baked Curry Puffs

If you are a Malaysian, you got to love curry puffs. They are the irresistible crispy pastry filled with curried potatoes or chicken enjoyed for either breakfast or tea. There are two versions to it. One being the deep fried curry puffs while the other is the baked curry puffs. They are both mouth watering but I love the baked ones more because of the buttery pastry crust. It's just next level, you know?

I have made baked curry puffs or what they call as empanadas a few times before. However, it lacked the crisp and was too crumbly like apple pie crust. That was till I found this recipe which gave me the desired texture and tasted equally yummy.

The Recipe (yields 16 medium curry puffs)

Ingredients

3 cups All Purpose Flour
3/4 cup Butter (frozen then shredded)
1 Medium Egg (lightly beaten)
5 Tbs Ice Cold Water ( or as required to bind the dough)
A pinch of Salt

Egg-wash for a brown crust : 1 lightly beaten egg

Method

• Sift flour into a large bowl
• Add the egg and salt, shred the frozen butter using a grater and mix with your hand.
• Once a clumpy dough forms, add the cold water a tablespoon at a time until the dough is firm and doesn't stick to the sides.
• Wrap the dough using a cling film and chill for 30 mins or till ready to be used.
• Shape the curry puffs , insert the filling (less is more), brush the egg wash on top and chill for 30 minutes.
• Remove from the fridge and brush the pastry with egg wash one more time.
• Bake in a 190 C preheated oven for 20-25 minutes.

The filling is curried potato and I added wedges of hard boiled egg because it goes well with the baked pastry taste. Instead of curry leaves, I put in chopped coriander once I off the heat for it gives an extra kick with the fresh smell. Otherwise, it's just a normal curried potato with chopped onions, chillies, coriander power, Chili powder and some salt. I don't really have a recipe that I follow , mostly eye-ball everything and cook!

Let the filling cool at temperature before shaping the curry puffs. Always make sure the pastry dough is chilled. Don't keep at temperature for long as it will affect the texture of the curry puff crust.

Renuka G

Salted Caramel Popcorn

They say the best place to eat popcorn is at the cinemas while enjoying a new release, I beg to differ. Popcorn is extremely easy to make and all you need is the basic kitchen staples hence, you can enjoy it at home-comfort. Most recipes I found online requires corn syrup which is pretty hard to find in the supermarkets here, so this version requires none. My salted caramel popcorn is easy to make and requires or 15 minutes of preparation and 20 minutes of baking.

Recipe

The Ingredients:

1/2 cup unpopped kernels

 Caramel
1/2 cup Brown sugar
3/4 cup Butter
3 Tbs Water
1/2 tsp Bicarbonate soda
1 Tsp Vanilla extract
1 tsp Salt (not too fine)

The Steps

• Place the kernels in a microwave safe bowl or brown paper bag and pop them in the microwave at high speed for 3 minutes. ( You may coat the kernels with a little drizzle of oil)
• To prepare to the caramel, place the brown sugar and water in a saucepan, dissolve using medium heat.
• Add the butter, keep stirring and wait till the solution start to coat the back of the spoon.
• Turn of the heat, quickly add the vanilla extract and bicarbonate soda and stir as fast as you can. (Look for the sizzle sound)
• Pour the caramel immediately on the popped kernels and toss using two spatulas.
• While preparing the topping pre-heat oven at 170C. Once done, spread the popcorn on a baking tray with parchment paper and bake for 20 minutes, turning occasionaly .
• Remove the tray and sprinkle the salt on top of the popcorn. Let it cool completely. (Important to give the crunch!)
• Break the clumped ones and store in an airtight container
  

You may drizzle some melted chocolate or add nuts of your choice once done. Enjoy!

Renuka G