Curry Puffs 咖喱角

 

 好久好久没时间尝试任何新菜肴，也没时间上载任何照片。今天难得天时地利配合，我终于做了我的第一个咖喱角。

在小时候，也曾看过妈妈做咖喱角到档口去卖。脑海里只记得她常说，制作咖喱角要擀面团好累。我对咖喱角制作的印象，总觉得它的难度应该挺高。

 第一次做的咖喱角，整体算成功，制作过程没想象中难，成品的口感与馅料也令人满意。唯一美中不足的是，第一次火候掌控不好，所以颜色有点黑。但整体来说，这个咖喱角的皮真的超超脆，真的不错吃哦！

Curry Puff  

（Source ： Make Your Own Pastry）

Filling
Potato         500g
Curry Powder    2 tbsp
Chilli powder    1/4 tsp
Chicken        200g
Soy Sauce    2 tbsp
Salt        1 tsp
Sugar        1/2 tsp

Pastry :
Dough A
Plain flour    200g
Margarine    130g

Dough B
Plain flour    500g
Sugar        50g
Margarine    200g
Water        180ml

Method
Filling : 

1) Wash and peel potatoes. Boil until cooked and cut into cubes.

2) Heat 4 tbsp oil in wok. Tip in curry powder and chilli powder and fry  until fragrant. Add in chicken, potatoes and stir fry. Add in soy sauce, salt and sugar and fry until cooked through. Remove  and set aside.

3) Dough A:
  Combine all dough A ingredients and knead into smooth dough. Divide into small balls.

4) Dough B:

  Combine all dough B ingredients and knead into smooth dough. Divide into small balls.Wrap Dough A with Dough B.

5) Flatten dough into rectangle. Roll up into cylinder, fold length-wise  into half and shape into ball. Wrap up  filling with dough and twist patterns along open edges.

6) Heat 2 bowls cooking oil in wok. Deep fry curry puffs until golden  brown.