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Snack attack: curry puff

Susan Jung

 

Puff daddies A curry puff can be a thing of beauty, especially if it's a spiral curry puff. The exposed, super-fine layers of flaky pastry and the crimped edges make it look delicate, but take a bite and you'll discover a curry-infused filling that is dense, savoury and spicy.

Even if it's made with ordinary short-crust dough, rather than flaky pastry, a curry puff can be delicious. It's an Indian-influenced treat that's a speciality of Malaysia and Singapore, where it's sold at fast-food kiosks (I haven't seen them in India, but that doesn't mean they don't exist there). The filling usually has potatoes as its base, because the heavy starch helps to bind the mixture. The potatoes are cooked with onion and curry powder, and can be mixed with diced chicken, minced beef, cheese or chopped canned fish (such as sardines or mackerel). After the filling is wrapped in the pastry, the curry puffs are fried (usually) or baked. Spiral curry puffs look complicated to make, but they're not: you just roll out a thin sheet of puff pastry and roll it tightly into a spiral. Cut the dough into pieces, then lay each one spiral-side down on the work surface. Flatten each slightly with the palm of your hand, then roll it out into a thin disc. Add the filling, fold the pastry over so it's a half-circle, crimp the edges then fry or bake.

I like to make and cook fairly large batches of curry puffs, then reheat them as needed by baking them to recrisp the pastry.

 

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