Friday, June 11, 2010

shell puffs pastry (karipap pusing)

Pastry A
300g plain flour
4 tbs vegetable shortening
1/4 tsp salt
3/4 cup water

Pastry B
180g plain flour
4 tbs vegetable shortening

1) Pastry A
Sift flour into mixing bowl. Make a well in the centre and add shortening, salt and water. Mix together to form a soft dough. Knead well until smooth. Cover dough with a tea towel and leave for 30 minutes.

2) Pastry B
Sift flour into a mixing bowl. Blend in shortening to form a soft dough. Divide into 20 even pieces

3) Roll pastry A into a long sausage roll and cut into 20 even pieces. Flatten each piece of dough A into a flat circle and place a portion of dough B in the centre. Gather edges to enclose dough B. Flatten again and roll out on a lightly floured board into a small rectangular shape. Roll up like a swiss roll. Repeat this procedure again.

4) Cut each small roll into equal halves. Place cut side up and roll into a 15cm flat circle. Put 2 teaspoons of curry meat filling in the centre of uncut side. Fold and shape into a half-moon and pinch the edges together to seal in the filling. Pleat decoratively.

5) Heat oil for deep frying and fry over medium heat for 5-6 minutes or until golden in colour.

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