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Curry Puff Pastry

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Photo by (nutmeg)/flickr
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Photo by (nutmeg)/flickr

Get the recipe for this deep-fried pastry (for stuffing with tasty curried meats).

Makes about 25.

Ingredients

250 g/8 oz/2 cups plain (all purpose) flour
1/2 teaspoon salt
60 g/2 oz butter
3 tablespoons canned coconut milk

Directions

Sift flour and salt, rub in butter and add sufficient coconut milk to
make a fairly firm dough. Knead lightly, form into a ball, wrap in
plastic and chill for at least 30 minutes before rolling out thinly on
lightly floured surface, to a thickness of 3 mm (1/8 in). Cut circles 8
cm (3 in) in diameter with a pastry cutter.

To make curry puffs, fill with a teaspoon of curried meat or chicken
and seal pastry edges, pressing firmly together. Deep fry shortly
before serving.


Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

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