Malay Style Beef Black Pepper Curry Puff

This is a very common snack in Malaysia and Singapore. You can find it anywhere here. Hope you like it. Crispy and golden on the outside with a spicy savoury potato filling, this scrumptious Malaysian snack is sort of a cross between a samosa and an empanada and is usually found sold freshly fried at roadside stalls. Some versions don’t bother with the spiral crust, but I can assure you it adds a delectable flaky crunch that completely elevates this traditional teatime treat to another level.

 Believe me, when in Malaysia, nobody bothers to make their own curry puffs at home. Well, I sure didn't. Curry Puffs are very popular in Malaysia and Singapore and usually served as snacks anytime of the day.

It is basically curry chicken and potatoes fillings and deep-fried in a pastry shell. The fillings may be similar to Asian Samosa though the outer pastry is different. Curry puffs are easily available in Malay and Indian food stalls and even Ikea Malaysia sells delicious curry puffs for just RM1 per piece. (USD 30cents).

Today I will share with my own recipe of curry puffs with beef black pepper filling.


Ingredients:
For water dough
700 g plain flour
2 cups cold water  mixed with
1 teaspoon salt
50 g butter

For oil dough
300 g plain flour
150 g butter
100 g shortening

For filling
220 g  Ground beef
5ml Minced garlic
100 g big onions (cubed)
Freshly-ground black pepper1 hand  celery leaf

salt, to taste
sugar, to taste

Directions:
1.To make WATER DOUGH, place flour in a mixing bowl.
2.Rub in butter and add in the water.
3.Knead into a smooth dough and leave aside to rest for 10 minutes.
4.Divide into 12 equal portions.
5.To make OIL DOUGH, rub shortening and butter into the flour to form an oily dough.
6.Divide into 12 equal portions.
7.To make FILLING, heat pan with 3 tbsp oil.
8.Fry all the ingredients till fragrant.
9.Leave to cool.
10.Next wrap oil dough inside water dough.
11. Roll out each sheet of dough on a lightly floured surface to 1/8-inch thick. Cut the dough into 3-inch rounds with a cookie cutter or tumbler.
12.Flatten the dough using a rolling pin to shape a thin circle
13.Add filling and moisten the edges of dough with the tip of your finger dipped in water. Fold the dough in half to enclose the filling. Pinch the edges to form a scallop design.
14.Deep fry puffs in medium hot oil.

*Note: You can make the filling a bit more saltier because when you eat it with the puff it will make the filling taste blander.