Flaky Curry Puff

This is not the first time I made curry puff, but this is the first time I attempted the so called karipap pusing style of puff, the pastry is so flakey and crispy.

As usual, I'll attempt both the oil fried version as well as air fried version.

This is the  oil fried version.

This is the air fried version

And since we ran out of potato to make a big batch of filling, we had baked beans cheese filling and tuna cheese filling for a twist.

Since I had posted the basic karipap recipe earlier, I'll just skip the filling recipe here and go straight to the pastry only.

For the filling recipe, refer here.

Ingredients:

• Water dough
• 360g plain flour
• 150g cake flour/low protein flour
• 1tbsp caster sugar
• 2tsp salt
• 150g butter, cubed
• 200ml water
• Butter dough
• 250g cake flour/low protein flour
• 150g butter

Steps:

1. First, put all the ingredients (except water) for the water dough in the food processor and whizz them up. Slowly add in the water. It will looks a little like bread crumb texture once everything is well mix. Pour them out and knead into a dough. That should take roughly 2mins. Set aside
2. Next, put in the ingredients for the butter dough in the food processor and do a quick whizz to let the butter mix with the flour. It will be very very crumbly texture. Pour them out and knead into a sticky dough. That will take about 10-15mins. Set aside along with the water dough in the fridge for about 10-15mins, covered.
3. Take the dough out and roll the water dough out till large rectangle and sprinkle generously with flour. I rolled mine to roughly the size of 8cm by 16cm.
4. Then roll the butter dough out to roughly half the size of the water dough. Place it on top of the water dough. Fold the water dough over and cover the butter dough.
5. Then roll the dough out again and fold over again. Do this another time before rolling out the dough into a long roll.
6. Cut it into small sizes (I think I cut up to 20pcs).
7. Roll out the small pieces into round flat pieces, fill up with the fillings that you had prepared and cool down and shape as per your preference.

*You may either fry in oil or the air fryer for 15mins at 180c.

* You can also store in freezer in pieces to maintain the shape for 10mins before transferring into the bag for storing.