How to Make Eric Ripert Curry Puff (Basic Pastry)

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, curry puff (basic pastry). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Curry Puff (Basic Pastry) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Curry Puff (Basic Pastry) is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have curry puff (basic pastry) using 24 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Curry Puff (Basic Pastry):

1. Prepare A. Curry Puff Filling
2. Prepare 2 cups peeled & finely diced potatoes
3. Prepare 2 cups minced chicken
4. Take 1 cup finely chopped brown/yellow onion
5. Take 1 tbsp finely minced/chopped garlic
6. Take 1 tbsp chili powder
7. Prepare 1 tbsp meat curry powder (Baba's)
8. Make ready 1 tsp KEEN'S curry powder (see pic - optional)
9. Take 1 tbsp chicken seasoning powder
10. Take to taste Salt
11. Get to taste Pepper
12. Prepare Peanut/vegetable oil (cooking)
13. Take Note:
14. Make ready If you don’t have minced chicken, you can use diced chicken breast. Dice it into small pieces
15. Prepare B. Curry Puff Skin
16. Make ready 500 g plain flour
17. Prepare 100 g rice flour
18. Make ready 100 g tapioca flour
19. Get 200 g margarine/butter
20. Take 250-300 ml water
21. Prepare C. ENOUGH OIL FOR DEEP FRYING
22. Make ready Notes:
23. Make ready Half cook finely cubed potatoes
24. Get Remove from boiling water before it becomes to tender

Instructions to make Curry Puff (Basic Pastry):

1. A. Curry Puff Filling - Heat up wok over medium high heat and pour enough oil to cook curry puff filling. Sauté onion and garlic until fragrant. Add finely diced potato and minced chicken. Cook and stir over medium high heat. Add chilli & curry powder. Add the remaining ingredients and keep stirring. Taste and adjust seasoning accordingly. Simmer until lightly dry and potatoes are soft. Turn off the heat & leave aside to cool.
2. B. Curry puff skin - Rubbing method. Rub plain flour, rice flour, tapioca flour & butter until well mixed & resemble bread crumbs. Then add water in few additions, stop adding water once you have pliable dough. Avoid over knead the pastry. Roll out dough into desired thickness (3mm thick) and then cut into round shape. Wrap up the filling & fold into the shape of curry puff. Pinch the edge of curry puff & twist it to seal (We use curry puff mould).
3. Tip for step 2 👉🏻 Use food processor instead of the rubbing method. Just pulse the dry ingredients and butter for curry puff skin until it resembles bread crumbs. Then, add enough water to form a pliable dough.
4. C. Cooking the Puff - Heat up oil for deep frying. (Always use enough oil for frying so you ll have crispy curry puffs). Deep fry until golden brown. We usually make these in big batch. We Half bake them & leave them to cool completely before refrigerate. Fry the next day or after.
5. Note: Alternatively these puffs can be stored in the freezer and last for months. Just half bake them, always leave them to cool completely before storing, in the fridge or freezer. No thawing needed when frying the ones from the freezer.

So that’s going to wrap it up with this special food curry puff (basic pastry) recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!