Description
Rich, flaky puffs with savoury beef and potato filling.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 cup Crisco vegetable shortening
- 1 tsp sugar
- 1/4 cup water
- 1 medium sized egg-beaten
- 1/2 tsp salt
- 2 medium sized potatoes-peeled and diced
- 1 red onion-diced
- 200g beef-diced finely
- 1 inch ginger-grated
- 1 clove garlic-crushed
- 1 tbsp mild curry powder
- 1 tbsp chopped coriander leaves
- Vegetable oil for frying
Instructions
- Prepare the filling.
- In a wok, heat the oil and fry the ginger and garlic.
- Add in the diced beef with a splash of water and cover the wok with a lid for 10 minutes.
- Once the beef is almost browned, add the curry powder, coriander leaves, diced onion and potatoes.
- Season with salt.
- Cook on low heat for around 20 minutes or until the filling is semi-dry.
- Keep aside the cooked filling and prepare the pastry crust.
- In a large bowl, mix 1 1/2 cups of flour with egg, sugar, salt and enough water to form a soft dough.
- Divide this dough into 10 small balls.
- In a separate bowl, rub the shortening with the remaining flour until stiff dough is formed.
- Divide this dough into 10 balls, smaller in sized than the earlier flour dough balls.
- Flatten a flour ball and wrap it fully around the shortening ball.
- Using a rolling pin, roll the dough ball into an oblong and make a diagonal cut 2/3 up without splitting the dough into two.
- Roll the pastry all the way up then make a ‘U-turn’ and keep rolling like a croissant.
- Cut the roll-up into two.
- Using a rolling pin, flatten each cut roll into a flat circle.
- Fill the circle with the 2 tbsp of cooled filling.
- To close the edge, make a pinch-and-twist motion until the edge is well sealed.
- Repeat the steps for remaining dough balls, so you will get 20 completed puffs.
- Heat the vegetable oil in the wok and deep fry the puffs.
- Serve warm.
- Prep Time: 45 mins
- Cook Time: 20 mins