Being a big fan of curry puffs, i have not had a taste of spiral pastry for the longest time. It is so hard to find this anywhere now as everything is machine made these days, and it does take a little more work to make the spiral pastry compared to the regular pastries. I was cracking my head on what budget friendly dishes i can make and i suddenly thought of my favourite sinful little puffs! My curry puffs have always been a big hit in parties and it is always the first thing to get wiped out. Now that i can make the spiral pastry, i can’t wait to show them off at the next party!
My camera really does not do any of my dishes any justice, the pictures turns out too bright when you turn the flash on, so bright that you cannot see anything. And if you turn the flash off, it looks dark and dull. The puffs turned out golden and so beautiful but my cheap camera did not capture any of that at all!! This recipe yields the perfect curry puffs, crispy, flaky, flavourful, and you will never need to even try another recipe!
Spiral Curry Puffs Recipe (yields 20 regular puffs)
- 300g plain flour
- 1/4 tsp salt
- 1/2 cup water
- 1 egg
- 1 tbsp vegeatble oil
- 85g cold butter, grated
- 150g plainflour
- 1 tbsp vegetable oil
Fillings: Refer to Crispy Flaky Curry Puff Recipe
- Mix and knead water dough till smooth, elastic and not sticky. Divide into two portions.
- For oil dough, rub butter into flour till fully incorporated. Continue rubbing till the dough comes together and divide into 2 balls.
- Flatten each of the water dough and wrap one oil dough in it tightly. Seal well.
- Place one ball of dough on a well floured surface and shape the dough into a flat rectangular shape before rolling it out
- Roll out the dough as thinly as possible while trying to keep the rectangular shape equal
- Place the rolled out sheet vertically and make sure the surface is well floured. From the side closest to you, start rolling the dough upwards, slowly and tightly. You will get a long spiral rope.
- Flatten the rope and start rolling out into a thin rectangular sheet.
- Again with the dough sheet vertically placed, roll it upwards, making sure it is very tight and secure.
- With a sharp floured knife, slice the rolled dough as you would for a cinnamon or swiss roll into 10 1cm discs.
- Repeat step 4- 9 for the other ball of dough
- Roll out each discs gently and fill it with 1 – 2 tbsp of fillings. Seal well.
- Fry in hot oil for about 4 minutes till golden brown.