Hello everyone! Hope you all had a good weekend? The bf and I got our hands dirty making curry puffs. Curry puffs or karipap is a Malaysian savoury snack, also popular in Singapore and Indonesia. It is not dissimilar to an empanada. The curry puff is a deep fried pastry stuffed with curried potatoes and diced chicken, and a wedge of hard boiled egg. My recipe has a slight twist: I made mine vegan with curried sweet potato and mushroom (substituting white potato and chicken) in shortcrust pastry, baked to golden perfection (instead of deep fried). I had some leftover dough which I used to make Hello Kitty faces as decoration.
Here is my sweet potato and mushroom curry recipe. I made enough for dinner for the bf and myself, then used leftovers for curry puffs.
Ingredients (serves 2 and makes 6 curry puffs):
- 1 medium sized orange fleshed sweet potato, peeled and diced into approx. 0.7cm
- 6 white mushrooms, diced
- 2 cloves of garlic, minced then mashed
- 1 shallot, minced
- 2 cayenne peppers, deseeded then finely chopped (reduce for milder tasting curry)
- 1/2 stalk of lemon grass, bruised then finely chopped
- 1cm knob of galangal, finely grated (substitute with ginger)
- 2 – 3 curry leaves (substitute with bay leaves or kaffir lime leaves)
- 2 tbsp of canola / rapeseed oil
- 2 tbsp of soy sauce
- 1/2 can of coconut milk
- 1 cup of reduced sodium vegetable stock
- 2 tbsp of Madras curry powder (reduce for milder tasting curry)
- 1 tsp of ground coriander / cilantro
- 1 tsp of ground cumin
- 1 tsp of turmeric
- 1.5 tbsp of tomato puree
- a good pinch of crushed red chillies
- a good pinch of cracked black pepper
- salt to taste
- a generous fistful of fresh coriander / cilantro, chopped
- In a wok, heat canola oil on medium heat. When oil is heated, add garlic and shallot and sauté for a minute. Then add lemon grass, galangal, and cayenne, and sauté for another minute. Add curry powder, ground coriander, ground cumin, turmeric, crushed chillies, curry leaves, and black pepper, and mix well. Leave for about a minute. Be careful not to burn.
- Add tomato puree and mix well to form a paste. Add a little vegetable stock if needed. Add sweet potato to wok and coat evenly in paste. Leave for about 2 minutes. Be careful not to burn.
- Slowly pour in the rest of the vegetable stock. Cover wok with lid and let it simmer until the stock is reduced. It should take about 5 – 10 minutes.
- When the sweet potatoes have softened and the stock is nearly gone, add mushrooms. Pour in coconut milk. Cover and simmer until desired consistency is reached. The sweet potato will also break down at some point, thickening the curry, so no thickener is needed. Add coriander and serve with rice or noodles.
- Leftovers are perfect for curry puffs!
Curry Puff Tutorial:
1. Preheat oven on gas mark 6. Roll out shortcrust pastry dough made beforehand (Google for recipes!) or simply use store bought ready rolled pastry. Using a cookie cutter, bowl, or jar lid, cut out circles. We used a plastic jar lid measuring about 12cm in diametre.
2. Spoon about 1.5 tbsp of filling onto centre of pastry circles. I added some boiled egg for the bf’s non vegan version. Lightly dampen the edges of the dough. Draw up both sides of the pastry.
3. Pinch around the edges tightly to seal. Now your curry puff is ready for crimping.
4. Work in one direction. Pinch the edge of the sealed pastry, thumb width, making a small dent.
5. Fold the dented edge down, pinching to secure.
6. Right next to the folded edge, make another dent by pinching.
7. Fold down dented edge and pinch to secure.
8. Repeat pinch-fold motion until the entire curry puff is crimped.
9. OPTIONAL: Roll a little leftover dough between fingers to form Kitty’s eyes, nose, and whiskers. I made the bow out of dough in a similar method, but they did not stick properly and soon fell off. 😦
10. Bake for about 15 to 20 minutes until golden brown.