Gary Rhodes' Malaysian curry puffs recipe
These are classically cooked with beef and baked with a Malaysian pastry, which creates a spiral textured finish. Here I’ve created a vegetarian option to this dish, using puff pastry for a quicker and simpler finish. These eat well as a starter or warm snack bites.
NOTE:
- Chopped fresh mango can also be added to the dip, offering a fresh flavour and texture.
- The puffs also freeze very well, defrosting and baking as listed, or baking from frozen adding a further 6-8 minutes to their cooking time.
Ingredients
- 750 g Potatoes, boiled in their skins until tender
- 1 tbsp Cooking oil
- 3 Medium onions, finely chopped
- 2 Large cloves of garlic, crushed
- 1 Level tbsp medium curry powder
- 1 Finely grated zest and juice of 1 lime
- 0.5 tsp Salt
- 1 pinch Pepper
- 1 pinch Sugar
- 2 375g sheets of pre-rolled puff pastry
- 1 Flour, for dusting
- 1 Egg, beaten
- 26.5 oz Potatoes, boiled in their skins until tender
- 1 tbsp Cooking oil
- 3 Medium onions, finely chopped
- 2 Large cloves of garlic, crushed
- 1 Level tbsp medium curry powder
- 1 Finely grated zest and juice of 1 lime
- 0.5 tsp Salt
- 1 pinch Pepper
- 1 pinch Sugar
- 2 375g sheets of pre-rolled puff pastry
- 1 Flour, for dusting
- 1 Egg, beaten
- 26.5 oz Potatoes, boiled in their skins until tender
- 1 tbsp Cooking oil
- 3 Medium onions, finely chopped
- 2 Large cloves of garlic, crushed
- 1 Level tbsp medium curry powder
- 1 Finely grated zest and juice of 1 lime
- 0.5 tsp Salt
- 1 pinch Pepper
- 1 pinch Sugar
- 2 375g sheets of pre-rolled puff pastry
- 1 Flour, for dusting
- 1 Egg, beaten
- 150 ml Natural yoghurt
- 1 Fresh ripe mango cut into cubes and 1 tsp honey, or 4 tbsp of mango puree
- 1 Squeeze of lime
- 5.3 fl oz Natural yoghurt
- 1 Fresh ripe mango cut into cubes and 1 tsp honey, or 4 tbsp of mango puree
- 1 Squeeze of lime
- 0.6 cup Natural yoghurt
- 1 Fresh ripe mango cut into cubes and 1 tsp honey, or 4 tbsp of mango puree
- 1 Squeeze of lime
Details
- Cuisine: Malaysian
- Recipe Type: Starter
- Difficulty: Medium
- Preparation Time: 10 mins
- Cooking Time: 75 mins
- Serves: 8
Step-by-step
- Warm the oil in a large saucepan. Once hot, add the chopped onions, garlic, curry powder, lime zest and juice, simmering gently until softened, allowing the onions to slightly colour.
- Once at this stage, season with salt, pepper and a generous pinch of sugar.
- Meanwhile, peel the cooked potatoes and cut into 1 cm dice, seasoning with salt and pepper.
- Stir the cooked potatoes into the cooked onions, allowing them to slightly break, but still maintaining some texture. Re-check for seasonings and leave to cool.
- Roll the pastry sheets so they are a little thinner and approx 1-2 times their original size. Allow to rest for 15 minutes in the refrigerator.
- Divide each of the rolled pastry sheets into 6-8 squares, saving any trimmings. Brush the border of each square with a little of the beaten egg.
- Divide and place a tablespoon of the potato mix onto 1 half of each folding over the remaining half and sealing each together. Refrigerate to rest and firm. The pastry trimmings can now be re-rolled, dividing the sheet into more squares, and continue as above.
- Once firm, using a round cutter, trim to achieve a pasty or turnover semi-circle shape, leaving a slight border around each.
- These can now be brushed with the remaining beaten egg before baking at 180°C-190°C in a fan assisted oven for approx 30-35 minutes or until a crisp golden brown. The puffs are now ready to serve with the mango dip.
- To make the mango yoghurt dip, simply blitz all of the ingredients together in a blender until smooth.
Malaysia Kitchen is a worldwide celebration of Malaysian cuisine. For more information visit ww.malaysiakitchen.co.uk
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