Recipe Index
For the flour dough
2 1/2 cups of AP flour
1/2 teaspoon salt
1/2 cup of cold unsalted butter grated
1/2 cup of water
For the Butter Dough
1/2 cup of melted butter
1 cup of AP flour
For the Filling
1 large russet potato, peeled and diced
1 white sweet potato, peeled and diced
1 red jalapeño, diced small
1/4 of a white onion, diced
1 tablespoon of curry powder
2 tablespoons chopped cilantro
salt and pepper to taste
1/4 cup of water
2 cups of vegetable oil
Directions
For the Flour Dough
To the bowl of a stand mixer, add flour, salt and grated butter. Using your fingers, crumble the flour and butter together until you feel a sandy consistency.
Attach the dough hook to the mixer and place it on speed 2. Slowly start adding the water. Once the dough comes together and pulls away from the sides, stop the machine and start to knead the dough until you get a soft, smooth consistency. Cover with a damp cloth and set aside.
For the Butter Dough
In another bowl, add the flour and melted butter. Using your hands, bring together the mixture until you form two balls. Cover and set aside.
For the filling
Heat a skillet on the stove and add 1 tablespoon of oil.
Add the onions and peppers. Saute for 1 minute.
Add in the curry powder and cook for 2 minutes.
Add in the sweet potato and the potato. Season with salt and pepper.
Add the water and turn the heat to low. Cover and cook for 10 minutes or until the potato is fork tender. Add in the chopped cilantro and remove from the heat.
Using the flour dough make two balls out of it.
Take 1 of the flour dough and roll it all the way out with a rolling pin, to a pizza size thin crust. Using a cookie cutter make smaller round discs. Repeat until all the dough has been used up from this ball.
Place about a tablespoon of filling in each of the smaller discs and fold it over in half. Pinch the edges together to seal it. It should look like a half moon now. Make sure your edges are sealed tightly so when you are frying it won’t open up.
Take the next flour dough and break off smaller golf size pieces from it. Using the rolling pin flatten each piece and place a piece if the butter dough inside and wrap it back up.
Once you have filled all the of the flour dough with the butter dough, roll each one out into an oval shape. Then roll it up into a log.
Take each of the logs and cut it into half.
Now take each half of the log and stand it upright so that the cut side is pointing upwards. Now take your palms and press it down to flatten it. Now you can use your rolling pin and roll it out into smaller discs.
Fill each of these discs with some of the potato filling and close it up like the others.
Once the oil is at the correct temp, start frying the curry puffs, until golden brown, flipping once or twice to make sure both sides are evenly cooked.
Drain on paper towels and serve hot with a spicy chutney.
