Surprise your guests with a fusion curry puff! Tomatoes add a freshing touch to traditonally chewy filling and mozzarella adds savoury texture and aroma of the puff that’s sure to delight.
Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 90 mins Cook : 15 mins Ready in : 105 mins Serves : 20
INGREDIENTS:
Filling
- 2 tbsp Oil
- 6 Shallots (peeled and diced)
- 1 clove of Garlic (chopped)
- 200g Tomatoes (peeled, seeded and cubed)
- 300g Potatoes (boiled, peeled and diced)
- 2 tbsp Chopped Basil (to taste)
- 16 slices of President Mozzarella Cheese
- Salt and Pepper (to taste)
Butter Dough
- 150g President Salted Butter (cubed)
- 200g All-Purpose Flour
Water Dough
- ¼ tsp Salt
- 230 ml Water
- 350g All-Purpose Flour
DIRECTIONS:
To prepare filling
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Heat the oil in a frying pan and sauté the shallots until transparent.
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Add garlic and fry until aromatic. Add tomato and fry for a few seconds; add the potato and a bit of water. Stir to mix well.
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Cook, stirring occasionally and adding water as necessary, until potato is tender. Season to taste, cool, and add basil.
To prepare butter dough
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Work the butter into the flour with your fingers or a food processor to form smooth dough. Divide into four (about 85g each) and shape into balls.
To prepare water dough
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Dissolve salt in the water and add to the flour gradually to form dough. Knead until smooth. Divide into four (about 85g each).
To layer dough
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Flatten the water dough and wrap it around a ball of butter dough to enclose it completely. Flatten the combined dough and roll it out to form a long strip.
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Roll up the strip firmly; the more thinly you roll the dough, the more revolutions you will get in the pastry, giving a greater “spiral effect”. Repeat with the remaining portions of dough.
To shape
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Cut each roll into 4 or 5 equal logs. Place log cut-side down and flatten into a disc – you should see a pattern of concentric circles in the dough.
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Place a heaped tablespoon of filling in the centre, add mozzarella and fold over to form a crescent. Pinch the edges to form scallops.
To fry
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Heat oil for deep-frying. When hot, lower heat and fry the puffs, a few at a time, until golden brown and crisp. Drain on paper towels.