Artist and friend of the show Jack Tan joined me last night to discuss the cuisine and culture of Singapore. He brought in some delicious curry puffs for the Dim Sum Lunchbox. Here's his recipe, thanks Jack!
SINGAPOREAN CURRY PUFFS
250g Plain Flour
1/4 tsp Salt
1/2 cup Coconut Cream or 75g Soft Butter
1 Tbs Veg Oil
1 Brown Onion
250g Lean Mutton or Beef or Chicken, finely chopped or minced
1 Tbs Curry Powder
1/2 tsp ground black pepper
salt to taste
1 Large Potato, boiled, peeled and diced
oil for deep frying
sugar to taste (optional)
Sift flour and salt. Mix in coconut cream or butter, and then water and lightly knead into a soft dough. Allow to rest for 15 mins or so. Roll out thinly and cut into circles about 8cm across.
Heat oil in pan and fry the onion until golden. Add the mat, curry powder, and pepper. Stir until everything is well mixed and the meat has changed colour. Add salt to taste and a little water. Cook for 5 mins - until the meat is done and then curry is dry. Lastly, add the potatoes and stir thoroughly to mix. Allow to cool.
Place a little filling on each pastry round, fold over into a semi-circle and crimp edges to seal. Deep-fry in plenty of hot oil until golden brown. Drain and serve hot or cool.
Frozen ready-made flaky or puff or shortcrust pastry may be used instead, but in this case the curry puffs are cooked in the oven.