Puffing with pride
Here are three variations of the perennial Malaysian favourite that always makes great tea-time snacks.
SPIRAL SARDINE CURRY PUFFS
Filling
1 small can sardines in tomato sauce, well drained
1 sprig curry leaves, sliced thinly 25g onion, diced
2 tbsp meat curry powder
150g potatoes, diced and steamed till soft
50g California raisins
3 hard-boiled eggs, cut each egg into 8 slices
Seasoning
1/2 tsp pepper
1/2 tsp sugar
1 tsp chicken stock powder
1 tbsp lime juice
Water dough
225g all-purpose flour
2 tbsp castor sugar
1 tbsp shortening
160ml water
1 tbsp lime juice
Oil dough
140g all-purpose flour
1/2 tsp salt 100g margarine
Drain sardines from the sauce. Mash with a fork. Heat 2 tablespoons oil in a saucepan. Saute curry leaves till fragrant. Add onion and curry powder. Fry briefly then add potatoes, sardines and seasoning. Add raisins and toss until well combined. Dish out and leave aside to cool completely.
To prepare water dough: Sift flour into a bowl. Stir in sugar and add shortening. Combine water
and lime juice and add to the bowl. Knead into a soft dough. Cover dough with a clean tea towel and leave to rest for 30 minutes.
To prepare oil dough: Sift flour into a clean bowl. Stir in salt then add margarine. Knead into a dough. Rest for 10 minutes.
Divide each dough into 3 portions. Wrap a portion of oil dough inside a portion of water dough. Roll out into a rectangle. Roll up swiss roll style then flatten and roll swiss roll style again (repeat these steps two more times). Slice each portion into 7 equal discs.
Flatten out each small disc into a thin circle (you will see spirals once you roll out the dough). Spoon a small portion of filling into the centre of each pastry circle and add 1 slice of hard-boiled egg. Fold the pastry over into a half moon. Secure the filling by pinching the edges together. Repeat until all the pastry and filling is used.
Heat enough oil in a wok over medium heat. Deep-fry the puffs till golden brown. Drain on crushed paper towels.
Serve immediately.