In Malaysia they have these beautiful curry puffs with a ring design on the pastry. At first I used to think it was the curry puff cutter or perhaps its puff pastry that is used for the pastry, but it was until recently I saw the curry puffs Zoe from Bake for Happy Kids. She used two kinds of dough and they are mixed and rolled in such a way that you get rings. I used sardine filling cos I live the sardine buns I get from the bakeries there.
Recipe : Sardine Curry Puff ( pastry recipe from Zoe's Spiral Chicken Curry Puffs recipe)
For the filling you need:
1 (215g) can of sardines in tomato sauce
200g potatoes, boiled and mashed
1 medium onion, chopped
1-2 green chillies finely chopped
8 curry leaves
1 tsp curry powder
juice of 1/2 lime
corn oil or sunflower oil or any other flavour less oil
Heat oil, about 2 tbsp, add onions and soften along with the curry leaves. Add curry leaves and cook 1 minute stirring continuously.
Flake the sardines in along with the tomato sauce found in the can and the chillies. Stir well and cook for a few minutes stirring so it doesn't catch at the bottom.
Stir in the potatoes along with the lime juice and cook till the mixture is quite dry. Taste add salt to taste. Let it cool .
Meanwhile prepare the pastry
Water dough :
1/2 tsp salt
1/4 cup warm water
1 egg , beaten
1/2 tbsp oil
Sift Flour mix in salt and make a well in the centre. add the egg, water and oil into the centre and mix well. Knead to a nice round ball. Set aside and do the butter Dough
35g butter cut into cubes
Mix the butter into the flour and knead , its a bit hard but it will come together so dont panic .
Now take the water dough first, roll it up a little to a thick fat circle.
|Butter dough is placed inside the water dough|
Place the butter dough in the middle and seal the water dough around it.Make sure the butter dough is sealed well inside.
Now dust some flour on the work surface and roll the big ball of mixed doughs very carefully. It does pill abit, the butter dough but neaten it up a bit and carry on. Roll into a oval shape.
Now taking one of the ends ( longer ends) and roll the dough up like this:
|roll up like a swiss roll|
Turn it around so the rolled side is towards you and then roll again into a oval shape. Repeat the process l 2 more times ( visit Zoe's Space to check out how its done, I have added the link above) and then the last time you roll it up again cut about 1 cm discs, like this:
As you can see there is nice layer of pastry, which is going to give that nice ring shape to the curry puff.
Now roll each disc a little more to make it thinner, add about 2 teaspoonful of filling. Brush a little water on the edge and fold and twist the edges together to secure it, or you can press a fork . Or you can try making it with the curry puff mould.
Heat oil for deep frying. Fry the curry puffs till nice and golden. Drain on kitchen towels or paper. Serve warm!!!