Spiral Curry Puff

They are delicious and the wonderful thing is, you only need 75g of butter for the entire recipe! Easy to make and you can even make lots as they freeze very well. Whenever you are craving for these,  just take them out from the freezer and deep-fry them right away without having to thaw it.

they are flaky and crispy..

Recipe from here and here

Ingredients
For the water dough
300g plain flour
1/2 tsp salt
125ml lukewarm water (1/2 cup)
1 small beaten egg
1 tbsp oil


For the oil dough
150g plain flour
75g cold butter


For the filling
1 large onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp curry powder (meat curry powder, I used Baba)
3 large potatoes, cut into small cubes
100g chicken breast, diced
250ml water ( 1 cup)

wrap in one oil dough

sealed

on floured surface, flatten it slightly, roll it out long and thin.... gently
(careful not to split or tear the pastry)

roll it up as like you would do to a swiss roll, tightly.
next,turn the rolled up tube 90 degrees ( so one end faces you),
repeat the previous step where you flatten and roll it thinly lengthwise into a long oval,then roll up tightly again like a swiss roll.

use a good sharp knife, slice it to pieces, 1cm in thickness.
Or, thicker for making larger puffs.

using your palm, flatten it  slightly then, roll it out nicely and gently ( you don't want to split the pastry apart)

wrap some filling in 

sealed and crimped

for these lots, I am going to freeze it for later use.

 to deep-fry:

bubbling around the chopsticks, it's ready to go

Methods
Cook the Filling
Fry the garlic and onion over medium heat.
Add in potatoes and stir fry until it softened slightly.
Add in chicken and curry powder.
Continue to stir and cook, gradually add in the water, allow the curry to simmer ( at this stage,  I also added salt and fish sauce to deliver stronger flavour).
When potatoes have softened and curry forms a dry curry mixture, it's done. Taste it again. Set aside and let cool.


To prepare the Water dough , Oil dough
Knead ingredients to a dough form separately ( I used stand mixer instead of hand knead).
Set aside for 30 minutes before use.
(note for the oil dough: add a little oil if you find too dry of a dough to work with).


To assemble
Wrap one oil dough in a water dough.
Flatten slightly, roll it out long carefully, without splitting or tearing the pastry.
Roll it back tightly, like a swiss roll.
Turn 90 degree, repeat the previous step---(roll out long and thin then, roll like a swiss roll tightly)

Cut into slices using a good sharp knife, 1cm in thickness ( thicker if making larger puffs)
Roll each to a smooth round disk, again careful not to tear the pastry.

Wrap in filling, seal and crimp the puff.
Heat up your wok with sufficient oil, when chopsticks show bubbles around it, meaning the temperature is good enough for deep-frying.