Spiral Curry Puffs with Japanese Curry Filling
Light and crunchy deep-fried crescent puff shells filled with savory potato filling that are smothered with Japanese curry sauce. This Spiral Curry Puffs with Japanese Curry Filling is a delicious fusion of classic Malaysian snack and street food Karipap Pusing with all-time favorite Japanese curry.
Servings: curry puffs
Ingredients
Japanese Curry Filling
- 3 tbsp vegetable oil
- 1 medium onion, diced finely
- 1 medium carrot, diced finely
- 4 medium potatoes, diced finely
- 7 oz (200 gr) ground beef
- 1 tbsp ketchup
- 1 tbsp soy sauce
- 3 cubes Japanese curry roux
- 1 cup (240 ml) water
- 1 tbsp cornstarch
Water Dough Pastry
- 3 1/3 cups (400 gr) all-purpose flour
- 1/2 tsp salt
- 2 eggs, lightly beaten
- 6 1/2 tbsp (100 ml) water
Oil Dough Pastry
- 1 2/3 cups (200 gr) all-purpose flour
- 2/3 cup (150 gr) margarine, melted
Instructions
Japanese Curry Filling
- Heat oil in a frying pan over medium-high heat. Add onion and carrot, stirring until softened. Add potatoes and cook for 5 minutes or until the potatoes and carrot are fully cooked.
- Add ground beef and break it down into small pieces with a wooden spoon. Cook for 5 minutes or until browned. Add ketchup and soy sauce. Stir until well combined.
- Mix water and cornstarch to make a slurry. Pour the slurry and curry roux into the frying pan. Break down the curry roux into small pieces with a wooden spoon. Stir together until everything is well combined and thickened. Turn off the heat and set aside.
Spiral Puffs Dough
- Make the water dough pastry. In a large bowl, combine flour, salt, eggs, and water. Stir together with a wooden spoon until dough forms. Then, knead the dough with your hands until smooth. It takes about 10 minutes by hand. Form dough into a ball and let the dough rest for 30 minutes while covered with a clean damp kitchen towel.
- Meanwhile, make the oil dough pastry. In a medium bowl, combine flour and melted margarine with a wooden spoon until dough forms.
- Measure the weight of the water and oil dough pastry with a kitchen scale and divide it into 20. Divide the oil dough pastry into 20 small balls, mine is 17gr each. Then, divide the water dough pastry into 20 even balls, mine is 30gr each. Cover the divided dough with a clean damp kitchen towel to prevent them from drying.
- Flatten a ball of water dough pastry into a flat round and place a piece of oil dough pastry in the center. Gather the edges of the water dough pastry and pinch the seam to cover the filling. Continue with the rest of the dough.
- Take a ball of combined dough and flatten and roll out on a lightly floured surface into a long rectangular shape with a rolling pin. Working on the shorter end, slowly roll up tightly into a swiss roll. Turn the rolled dough upright and flatten the dough again into a long rectangular shape. Roll it up like a swiss roll again. Continue doing so with the rest of the combined dough.
- Cut each of the rolled dough into two halves with a sharp knife. Put the flat side down and flatten each half of the cut dough with a rolling pin.
Assemble
- Put the flattened dough on a curry puff press mold and add a tablespoon of curry filling. Close the mold, press firmly so that the edge is sealed completely. Cut the excess dough and remove the curry puff from the mold. If you do not have the mold, put a tablespoon of curry filling in the center of the flattened uncut side. Fold and shape into a half-moon. Pinch the edges together to seal in the filling and pleat the edges decoratively.
- Repeat the same process for the rest of the dough. Do not forget to cover the dough that is not being worked on and the shaped curry puffs with a clean damp kitchen towel to prevent them from drying out.
- Heat oil for deep frying in a big frying pan over medium-high heat. When the oil is heated to 350F/180°C, carefully drop in curry puffs in several batches into the oil. Cook until golden brown and crispy for about 4-5 minutes. Transfer to a paper towel-lined dish to drain while it cools.
Notes
You can freeze the curry puffs before frying. Place them in a freezer bag with some space so that they will not stick to each other, and seal tightly. When you are ready to cook them, fry them directly (do not thaw). You will need to cook a few minutes longer to make sure the inside will not be cold.
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