It has been ages since my last posting, to be exact, it has been more than 2 years!
I have been watching Masterchef Australia 2014. In one of the episode, Tash Shan (I read that she is originally from Malaysia) cooked a fantastic curry puffs and the judges was singing praises on how delicious the pastry is. She used the water and oil dough combination.
I never made a Karipap Pusing before, so I did my research, and after few trials and errors...ta da!!..here's the recipe for...
Karipap Pusing (Curry Puff)
To achieve the puffed up circling pastry (Pusing), we need to make two set of dough - the Oil and Water Dough.
For the oil dough:
150 g flour mix with 100 g of butter.
Mix this flour and butter mixture and knead it until it form a soft dough.
Divide into 2 balls.
Cling wrap it and put it into fridge to rest.
For the water dough:
Mix 300 g plain flour, 1 egg, 75ml water and 2 tbsp of vegetable oil.
4 tbsp of Coconut milk.
You can make your own curry paste, but to save you time and energy, I seriously recommend you to use this off the shelf, premade mix. It taste wonderfully, deliciously Malaysian's curry.
Now back to work on the dough:
Flatten the water dough, put the oil dough into the center and wrap it with the water dough. What you have here is the oil dough completely wrapped in the water dough.
Form a rectangular shape, and flatten the dough with a rolling pin until you get a thin layer of dough, about 5mm thick.
From the top, roll it into a swiss roll.
Turn the swiss roll dough vertical, flatten it one more time to 5mm thick. again from the top, roll the dough back into swiss roll shape.
Use a knife, cut the swiss roll shape dough into 6cm cylinder shape potions..
Take 1 of the cylinder shape dough, from the top, flatten it down until it form a 3mm thick (thin!) round shape dough.
Now, scope generous amount of filling into the thin round flat dough,and fold it into half. Seal the dough by pinching and twist the edges.
Deep fry it on medium fire.