Chicken Curry Puff

  This Chicken Curry Puff is good with tea or afternoon drinks. 
However I found out this dish may take sometimes to make. 
I suggest that you should make the filling one day earlier because you will need to let the filling cool down completely. Then you can make the pastry another day and it will need time to do the trick to make the layer for the puff. 
  This snack once made can be stored in a tight jar up for 5 days.  

Chicken Curry Puff - 20 pieces

Filling

• 200 gram   chicken breast, cubed about 1cm. size
• 100 gram    onion, cube 1cm. size
• 20 gram      shallot, mince
• 300 gram    potato, cube 1cm. size, boil
• 2 tablespoon   soy sauce
• 1/4 cup       sugar (or artificial sweetener) 
• 1 teaspoon  salt
• 1  1/2 teaspoon  yellow curry powder
• some vegetable oil for cooking

Preparation -time about 40 min. 

 Coat the pan or pot with vegetable oil. On medium high heat put together mince shallot and onion then saute until soften. Add chicken breast and stir fried until cooked then add cooked potato. Add the rest of the ingredients, mix them well and lower the heat to medium low. Keep stir them until the filling is totally dry. Transfer the filling to the flat plate and let it cool completely. 

Dough- There are 2 layer of dough here, the inside one and outside one. These two kind of dough are create the layers of the puff when it's done. 

Layer 1 inner dough

• 65 gram   all purpose flour
• 2 tablespoon and 2 teaspoon  vegetable oil

Preparation-time about 5 min.

Make a whole in the middle of flour and add in vegetable oil. Gently mixed it well until the pastry feel smooth. Leave the pastry in room temperature for 15 min. before using. 

Layer 2 outer dough

• 125 gram   all purpose flour
• 3 tablespoon   vegetable oil
• 4 tablespoon   cold water
• 1  teaspoon      sugar
• 1/2 teaspoon   salt

Preparation-time 5 min.

 Put together water, sugar and salt. Pour in the middle of flour add vegetable oil then mix them together. Mix until the pastry smooth but not too long because the pastry will be come too sticky.  Leave the pastry in room temperature for 15 min.

Put them together 

Prep. time- forever!! 

• Divide both dough into 10 balls. Put the inner dough inside the outer dough then you will have 10 balls of dough. 
  
• Take one dough ball and roll out up and down  direction only.
• Roll the flat dough , turn it vertical and roll out up and down direction again until it gets 10-11 inches long. Then roll in tightly. 
• Use sharp knife to cut it in half. You'll see the layer on one side now. Place them in a cooking tray. While making the rest dough you may need to cover the dough to prevent dryness. 
• Take one dough that already layer and spread it out by hand in flat oval shape about 1/8 inch thick. Place 1 tablespoon of fill and close up the puff. 
• Heat up the pot with medium high heat. Use about 2 cup of vegetable oil to deep fried the puff. Once the oil is hot enough lower down the heat to medium low heat. 
• Keep stirring and deep fried the puff until golden brown.
• Remove the puff onto the paper towel to soak all of the oil. 
• Let it cool completely before storage. 

Tips:

• Before put the filling into the dough, the filling should be in the room temperature to keep the puff crispy and last for many days.
• You can use artificial sweetener instead of sugar. 
• using rolling pin to flatter out the dough before put the filling may cause the layer not showing. 
• This is really good biceps exercise if you need one!!