螺旋咖哩卜(Spiral Curry Puff)

一直在找好吃的螺旋咖哩卜食谱。

很喜欢这个来自Jane Chew 家的食谱。

容易炸，起锅不浸油。

皮香带酥，斋吃也很美味。

 I've been searching for a good Spiral Curry Puff recipe for quite some time . I really like this recipe from Jane Chew's blog. The curry puff is easy to fry and not very oily when removed from the oil. The puff skin is also very flaky and delicious enough to be eaten without any filling.

这次的内馅虽然稍微咸一些，但是和酥皮超搭的。

好吃！好好吃！

来日的聚餐会，我会选择它

The filling for this recipe may be slightly saltier, but it is a perfect match with the puff skin. The next time I go for a potluck, I'm definitely bringing these curry puffs!

螺旋咖哩卜

食谱参考: Jane's  Corner

材料：

内馅材料：

250克鸡肉，切小方块

250克马铃薯，切小方块

120克大葱，切小方块

12片咖哩叶

2 - 3 汤匙咖哩粉

1汤匙咖哩糊

水，盐和糖适量

2汤匙油

咖哩卜皮材料：

水皮：

225克面粉，1茶匙盐

85克水

油皮：

85克奶油，5克酥油（ghee）

180克面粉

做法：
内馅：
1。 锅里热油，爆香咖哩糊，咖哩粉和咖哩叶。
2。 加入鸡肉块，马铃薯块，以中火炒3分钟。加入大葱和水，焖煮10分钟或酱汁近干。铲出，置旁待用。

水皮：
1。 将盐加入水里溶化。
2。 徐徐的将盐水加入面粉堆里，搓捏成光滑的面团，置旁待用。

油皮：
1。将奶油和酥油加入面粉堆里，搓捏成光滑的面团，置旁30分钟待用。

螺旋皮：1。擀平水皮，以水皮裹上油皮。
2。休面10分钟。
3。将面团擀平成长方形。将长方形面团卷起（好像做蛋糕卷般）。
4。 再次擀平团卷，再次将长方形面团卷起（好像做蛋糕卷般）。
5。 休面 10 - 15 分钟。
6。 将面团卷，切成小份。

模型和裹馅：
1。取1小团卷，以擀面棍擀平城圆形。
2。舀入1汤匙内馅。
3。将团卷对折捏紧成半月形。
4。 用手指捏咖哩卜的边沿成螺旋边。
5。 锅里热油，放入咖哩卜，以中火炸至金黄色即可。（油量须足于盖过咖哩卜）。


Spiral Curry Puff

Adapted from : Jane's  Corner

Filling Ingredients:
250g chicken meat, diced

250 potatoes, diced

120g onions, diced

12 curry leaves

2-3 Tbsp curry powder

1Tbsp curry paste

water, Salt to taste,Sugar to taste
2 Tbsp oil


Pastry Ingredients:

Water Dough:
225g flour, 1tsp salt
85g water

Oil Dough:
85g butter, 5g Ghee
180g flour

Method:

Filling
1. Heat oil in wok. Fried curry paste and mix in curry powder and curry leaves till fragrant.

2. Add in diced chicken, potatoes. Fry for 3 minutes on medium fire. Add in onions and water. Simmer for 10 minutes or until almost dry.Remove to cool.

Water Dough

1. Mixed salt to water to make salt water.

2. Add salt water to flour gradually and slowly knead to form a nice white dough.

3. Leave aside.

Oil Dough
1. Add butter and ghee to flour and knead to form a dough. Set asideto rest for 30 mins.
To make spiral skin:
1. Flatten the water dough and wrap the oil dough inside. Pinch the edges to seal it nicely.

2. Let dough rest for 10 minutes.

3. Using a rolling pin, roll out dough to form a rectangle shape. Working on the shorter end, slowly roll up tightly into a swiss roll.

4. Roll from the shorter end of the swiss roll to flatten dough. Slowly roll up from the shorter side to form a swiss roll.

5. Let dough rest for 10 to 15 minutes.

6. Cut dough into small pieces.


To fill and shape puff
1. Roll a piece of the cut dough into a circle with rolling pin.

2. Put 1 Tbsp of filling in the centre.

3. Press the edge together and seal it. This will give you a half moon shape.

4. Pinch the edge of the puff with your thumb.

5. Heat oil in wok or deep fryer. Oil must be very hot before putting in the puff and enough to cover to the puff.

6. Deep fry the puff on medium heat until golden brown.

@@@@@ Enjoy ! @@@@@@