This is something like Curry Puffs that you bought from the Malay kuih stalls. Just that it's more hassle free to make, as you don't need to prepare the dough skin from scratch & no need for deep frying in hot oil. Using frozen roti prata (roti canai) as the skin is so simple to prepare and after baked will be crispy & puffed up. I prepared & baked them the night before, and next day I just did a quick reheat them in the oven and I have yummy breakfast for the whole family.
Ingredients: (makes 28pcs)
For Fillings
2 medium Potatoes (about 350g) - diced & soaked in water (to prevent turning brown)
2 Red Shallots - finely minced
30g Frozen Green Peas
2 sprigs Curry Leaves
3 1/2 tsp Curry Powder mix with 3 tsp Water
200ml Water
2 tbsp Cooking Oil
1/2 tsp Chicken Powder
1/2 tsp Salt
1 tsp Light Soy Sauce
1 tsp Sugar
1/3 tsp Maggi Seasoning
For Puff Pastry Skin
7 pcs Frozen Plain Prata
2 pcs Egg Yolk
Step by Step to Cook the Fillings:
1. Heat up oil in the wok with some oil.
2. Add minced shallots & saute till slightly brownish.
3. Add in curry powder mixture and curry leaves and saute fill fragrant & dry.
4. Put in drained diced potatoes and stir till combine for about 30 secs.
5. Add in water and cover with lid, bring to a boil. Simmer for 5 mins.
6. Reduce heat, add in green peas, salt, soy sauce & sugar. Stir to combine.
7. Simmer on low heat for another 10 mins until gravy dries up and potato is soften. (Stirring once a while to prevent burning at the base)
8. Dish up or leave it in the wok to cool down. The gravy will further dries up a bit once it's cool down.
Step by Step to Wrap the Puff:
1. Take out roti prata from freezer. It should have 2 ply of plastic sandwiching the prata. Just remove 1 piece of the plastic. Let it rest for about 1 mins to soften a bit. Then use a knife to cut it into quarters.
(Do not cut cut when it's frozen hard. It will just crack & doesn't form neat cut lines)
(Do not leave prata in room temperature for too long, it will be too soft to cut and stick on the knife and the plastic itself. Then you will have difficulty in removing them.
2. Spoon some curry potatoes & place it on the prata pastry.
3. Carefully fold them sideways and pinching the sides using your finger so that the fillings doesn't leak out & it doesn't open up easily when you bake it later.
4. Place curry puffs on a greased baking tray. (I just lightly brush with some cooking oil)
5. Use a fork to press on the sides to securely seal them.
6. Brush egg yolk wash on the surface.
7. Put them to bake at 170C for 20mins or until puff surface turns golden brown.
8. Ready to serve. (Caution: Cool down a bit before eating as fillings inside is hot! )
Above pic: The reverse side after baked.
The crusty puff pastry will be crispy when it's just out from the oven.