Tuna Curry Puffs

I love making these and it is a big favorite in my home especially during Ramadhan. I love the pastry which I have finally been able to make without making a mess. The pastry does take some time to make so make it during a weekend. I had made a sardine version of it and chicken version of these before but knowing how much we love our tuna and since it's easier to use I made some tuna curry puffs. You can even make them and freeze them and just drop them in hot oil for deep frying when you want to eat one. 

The pastry is known as the spiral pastry, very similar to making a puff pastry but instead of a whole slab of butter, a butter dough is made using just butter and flour. 

The butter dough is wrapped inside  the flour dough

This is encased inside flour dough. If you don't have butter, use margarine or even oil. Butter and margarine give a nice rich taste though so use it if you have it. I like to divide the two doughs into two and make two batches rather than do the whole thing

Resting the dough is also important, 10 minutes to rest the dough is also fine, and it's easier to roll it and there is quite a bit of rolling involved in this pastry.  Keep the dough under a damp cloth so it doesn't dry out. 

Follow the Photos shown below on how to roll it. First, its rolled gently into an oval shape, then the dough is rolled up like a sausage.  Turn it so the rolled side is facing towards you and using the rolling pin roll out the dough again. The dough does tend to peel a bit but it is ok.

How to roll and fold the dough

 Do this by rolling out and rolling up the dough 3 times and then rolling the dough into a rectangular shape about 1 cm thick. Then roll it in tightly.

Now cut about 1 inch slices with a knife.

 As you can see, there are lots of layers of pastry.  Repeat the same with the remaining half of the dough.

Now roll each cut piece of the dough into a thin circle keeping in mind to make the edges thinner than the middle. 

Add a heaped teaspoon or two of filling inside, brush some water around the edges and fold, crimp the edges or twist the edges and you have a nice little curry puff. Repeat with the rest. 

Deep fry them in hot oil, not too hot oil, until nice and dark golden. Enjoy!

Yield: 20 puffs

Author: Nammi

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Tuna Curry Puffs

Ingredients

Filling

• 1 small onion,
• ½ inch ginger, grated
• 8 curry leaves, finely chopped
• ¼ scotch bonnet,
• 2 tsp curry powder ( I have made this using Deer brand chicken curry powder, baba’s meat curry powder and even Maldivian roasted curry powder, so use a tasty curry powder)
• ½ tsp chilli powder
• Salt and pepper
• 1 and a half cans of tuna, drained and flaked
• ¼ cup green peas
• 275g Potatoes, boiled and roughly mashed

Oil Dough

• 125g ( a little less than 1 cup) Flour
• (75g ) Butter or margarine ( if using oil: 1/3 cup)

Water Dough

• 200g Flour (1 1/2 cups)
• ½ Cup water
• ½ Tsp salt
• 1 ½ tbsp Margarine ( or 2 tbsp oil)
• Oil for deep frying

Instructions

Filling

1. To make the filling, heat oil, add the onions and saute till they start to go translucent and colour, add the ginger, scotch bonnet pepper ( if using) and curry leaves and stir fry.
2.  Add the tuna and mix well. Stir in all the spices and peas and cook, stirring continuously to really flavor and aromatise the mixture. Then finally mix the potatoes and cook another 2 minutes. Taste adjust salt. Cool.

Oil dough

1. Sift flour and rub in butter/margarine or oil and really bring it together. Set aside under a damp cloth.

Water dough

1. Sift flour, and salt into a bowl.
2. Add margarine and rub it in. Pour water, mixing in as you go till you get a nice smooth dough. Let it rest under a damp cloth for 10 minutes.

Finishing and shaping the dough

1. Cut the two doughs in half. Roll out the water dough, place the oil dough inside the water dough and fold the dough so the oil dough is well encased inside. Repeat the same with the remaining two doughs.
2. Roll out the dough into a rectangle shape ( see the above photos) then roll it from one end to the other, like a short Swiss roll. Then turn it and roll again into a rectangle or oval shape and repeat the rolling like a Swiss roll. This time roll it quite thinly about 1 cm thick. Then roll it quite tightly.
3. Cut into thin discs. Keep everything under a damp cloth.

Shaping the puffs and frying them

1. Roll each disc into thin circles, keeping the middle slightly thicker than the edges.
2. Add the filling in the centre, brush some water around the edges and fold. Crip the edges so the filling is completely sealed in. Can use a fork if you like.
3. Heat a large wok or pan for deep frying. When it's quite hot, lower the heat to medium and fry the curry puffs in batches.
4. Drain on kitchen paper and enjoy hot or warm,

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