Baked Curry Puff / 烤咖喱角

Months ago a reader, Annie shared with me a pastry/pie crust recipe she used to make baked curry puff. It was in my inbox for long until this afternoon I decided to make a trip down to the minimart to get a can of sprite.

It's my first time to use soda drink in a pastry recipe. The dough was soft but stretchable, it's quite easy to work with. Baked curry puff does not have crispy crust but it is flaky and will not turn hard when it is cold. I made some heart shape puffs using the egg mold I have, you can make it into any shape you like.

Well, I am not sure if baked curry puff is healthier than the traditional fried version as it contains higher fat (butter) in the pastry. 

Baked Curry Puff / 烤咖喱角

Ingredients (+/-48 pcs):
750 g (6 cups) pastry flour
450 g butter/margarine
325 ml (1 can) 7-Up or Sprite
Egg for egg-wash

 

The filling recipe is available here, please note that it is good for 24 pieces.

Methods (Pastry):

1. Mix the flour with butter or margarine using a pastry cutter or finger tips until coarse.
2. Add in the Sprite, mix and knead slightly till soft dough is formed.
3. Chill in refrigerator for an hour.
4. Divide and shape dough into 48 equal size balls.  
5. Assemble: Roll out each ball into a 10-12cm circle, wrap in a heap tablespoon of the filling then pinch together edges to seal. Refer to clip appended below on how to pleat a curry puff.
6. Brush with egg (optional) and bake in preheated oven at 190°C for 20 minutes.