Indian Curry Puffs a.k.a Karipap Bai

Indian Curry Puffs  a.k.a  Karipap Bai.

 Recipe :Feeaz http://BitterSweetSpicy

Pastry

 Ingredients:

 600g plain flour

 1 egg (beaten)

 250 warm water (not hot)

 1 tsp salt

 1 tsp yellow colouring (reduce if use the powder form)

 200g pastry margarine

 flour for dusting

 egg white or water for sealing (I used water.)

 vegetable oil of topping 

Steps:

1.Combine warm water, salt & colouring in a bowl & mix until salt dissolves.

2.Combine flour, egg & water in another bowl & mix just until the mixture forms a dough. Do not overmix. Don't worry if  there're still specks of flour in the dough as they will 'disappear' after the rolling & folding process. Cover dough with plastic & leave to rest for at least 20 minutes.

3.In the meantime, place the pastry margarine on a plastic & place another piece of plastic on the margarine. Roll out the margarine evenly into a rectangle. Leave aside.

Steps:

1.Combine warm water, salt & colouring in a bowl & mix until salt dissolves.

2.Combine flour, egg & water in another bowl & mix just until the mixture forms a dough. Do not overmix. Don't worry if  there're still specks of flour in the dough as they will 'disappear' after the rolling & folding process. Cover dough with plastic & leave to rest for at least 20 minutes.

3.In the meantime, place the pastry margarine on a plastic & place another piece of plastic on the margarine. Roll out the margarine evenly into a rectangle. Leave aside.

4.Roll out the dough into a rectangle about 1cm thick, as carefully & evenly as possible. Then place the rolled-out pastry margarine on one side of the dough.

5.Fold dough into 2, just like you would close a book. Press the edges to seal.  Cover dough with plastic & leave to rest for at least 20 minutes. 

6.Turn dough at 90 deg. Then roll dough into a rectangle.

7.Divide the rectangle crosswise into thirds by sight alone or mark the dough lightly with the edge of your hand. Fold one-third of the dough over the middle section.

8.Then fold the remaining one-third over both of them, brushing away the excess flour from the inside as you fold.

9.Next, fold into thirds again, this time from top & bottom, to form a square.  Cover dough with plastic & leave to rest for at least 20 minutes.

10.Roll out the dough into a rectangle,  about the same size  as  in step 6. Repeat Step 7 & 8. 

11.Now cut the dough into thirds.

12.Place the bottom third onto the middle third & followed by the top third. You'll end up with a very tall dough. (This step is just like step 9 except that this time the thirds are cut.) Cover dough with plastic & leave to rest for at least 20 minutes.

13.Using a knife & a ruler, divide the dough into small squares & make markings on the dough. (I divided it into 16 squares.) Then carefully cut the small squares. (You may also place the dough in the refrigerator for a while so it's easier to cut it.)

14.Using your fingers, press each square gently & coat it with flour.

15.Starting from the middle, roll out each piece upwards & then downwards, turning it at 90 deg after every set of upward- & downward-rolling. This is to ensure that the square shape is maintained throughout the rolling process.

16.Then, turn the dough such that you are facing a diamond shape dough. Starting from the middle, roll out upwards & then downwards, once only.

17.Place the side of each square with lesser veins facing upwards. So the side with more veins will be the outer part of the puff.

18.Spoon the filling on the square. Brush egg white or water on the edges.

19.Fold into a triangle & seal.

20.Then dip the puff into a bowl of water, & using your other hand, rub off any flour that is stuck to the pastry. Lift up the puff & drain as much water as possible & place it on a baking tray which has been lined with baking paper.

21.Just before putting the tray of puffs in the oven, pour a tsp of oil onto each puff & spread it evenly using a brush.

22.Bake in a preheated oven at 200 deg C for about 25 minutes.

Filling

 Ingredients:

 500g potato (peeled & cut into small pieces)

 200g onion

 200g ground meat (I used chicken breast which I cut into small pieces.)

 4 tbsp meat curry powder (mix with some water to form a paste) - you may adjust the amount of  curry powder to your preference.

 1 tbsp ginger & garlic paste

 3 cloves, 3 cardamom, 1 inch cinnamon stick

 2 tbsp cooking oil

 chinese parsley & spring onion (I replaced these with mint leaves.)

 salt to taste

 Method:

Heat up oil in a frying pan.

Fry cloves, cardamon & cinnamon stick until fragrant. Add garlic & ginger paste & continue frying until fragrant.

Add curry paste & continue frying. Add meat & cook for about 3 minutes & add in potato & cook until potato is soft. Add water when necessary. Finally add in onion, mint leaves & salt.

Once cooked, remove from stove set aside to cool completely.

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