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.
My first time using soda drink in pastry recipe, the dough was soft but stretchable quite easy to work with. Baked curry puff does not have crispy crust but it is flaky and does not turn hard when cooled. Since this is bake version, I made some heart shape puffs using egg mould.
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 (roughly 1400cals vs 800cals for 24pcs). Would the amount of oil absorbed in fried version add up to 1400 cals? Can someone enlighten me?
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
- Mix flour with butter or margarine using a pastry cutter or finger tips until coarse.
- Add in sprite, mix and knead slightly till soft dough is formed.
- Chill in refrigerator for an hour.
- Divide and shape dough into 48 equal size balls.
- Assemble: Roll out each ball into a 10cm circle, wrap in a heap tablespoon of potato filling then pinch together edges to seal. Refer to clip appended below on how to pleat a curry puff.
- Brush with egg (optional) and bake in preheated oven at 190C for 20 minutes