Vegetable Thai Curry Puffs
Thai curry puffs make an excellent snack as part of a picnic. When I lived in Sydney I was lucky enough to have a local Thai restaurant which had a shop below it where they sold their curry puffs uncooked in packages. Curry puffs are quite easy to make at home and are worth the effort. Once you have prepared them you can freeze the curry puffs in batches and simply defrost them and cook them when guests are over.
Portions: 16-20 curry puffs
Preparation: 30-45 minutes
Cooking: 40 minutes
- 300g plain flour
- pinch salt
- 75g butter, soft at room temperature
- 75ml coconut milk
- 100ml Sweet chilli sauce
- 1 tbsp rice wine vinegar
- 1 tbsp fish sauce or soy sauce
- 1 tbsp peanuts, finely chopped (optional)
- 50ml oil
- 1 garlic clove, finely chopped
- 3 tbsp coriander, finely chopped
- 1/2 tsp ground ginger
- 2 tsp freshly ground black pepper
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 120g carrot, peeled and finely diced
- 180g potato, peeled and finely diced
- 1 tbsp caster sugar
- 1 tbsp soy sauce
- 2 tsp lemon juice
- 1 red chilli finely, chopped
- 75g peas, fresh or frozen
- Pastry: Sift the flour in a bowl with the salt and break up the butter into small pinches and add it to the butter. Using your hand rub the butter into the flour so that you have a crumb like mixture. Add the coconut milk and mix it in with the flour until you have a firm dough. Turn the dough out onto a work surface and knead it for 8-10 minutes until you have a pliable ball of dough. Cover the dough with cling film and refrigerate it for at least 30 minutes but preferably overnight before using.
- Filling: Place the oil in a large saucepan over a moderate heat. Add the garlic, fresh coriander, ginger, pepper, ground coriander, turmeric and cumin to the oil and cook it for a couple of minutes until the mixture is aromatic. Stir in the carrot and potato coating them in the spices and cook for a couple of minutes. Add the lemon juice, fish sauce, chilli, sugar and a couple of tablespoons of water. Leave them to cook for 10-15 minutes, stirring occasionally until the carrot and potato is tender, add the peas, return it to the heat for a further 5 minutes. The liquid should be evaporated and the vegetables should be cooked. Remove the mixture from the heat and allow to cool.
- Curry Puffs: Roll the pastry out so that it is 2-3mm thick. Cut out 8cm rounds with a biscuit cutter. Place a small spoonful of the curry mix in the centre of each round. Moisten the sides of the pastry with water and fold it over so that you seal in the filling. Mark the edges with a fork and set them aside until ready to cook. You may wish to freeze them at this point for future use.
- To Cook: Heat the oil in a deep fryer, wok or saucepan to 180-190°C. Cook a few of the curry puffs at a time until golden brown (around 2 minutes). Remove the curry puffs and drain them on kitchen paper and repeat the process until you have cooked them all.
- To Serve: Mix the sweet chilli sauce with the rice wine vinegar and fish sauce. Garnish the sauce with chopped peanuts (optional) and serve alongside the curry puffs.