咖喱卜 Curry Puff

咖喱卜

Curry Puff

买不到咖喱叶所以没放

材料：

咖喱卜皮

普通面粉 125克

粘米粉 25克

玉米粉 25克

融化牛油 50克

冷水 70ml

一点点盐

（以上全部材料混合均匀成团后，放入冰箱冷藏备用）

咖喱卜馅料

马铃薯丁 250g - 300g

甜番薯丁 50 - 80g (将马铃薯丁和甜番薯丁加点盐煮水8分钟左右，沥干备用）

洋葱 1颗 切末 

咖喱叶 少许
咖哩粉 1大匙

黄姜粉 1小匙

辣椒粉 1小匙 （不喜欢辣可不放）

水半杯 （适量）

盐 少许

糖 少许

酱油 少许

（锅里放点食用油，加入洋葱末炒至软稍微透明，再加入其它材料炒至干身即可，待凉）

做法：

1.桌面撒些面粉， 用擀面棍杆平面皮大约2mm-3mm厚度， 然后用圆形模具压出圆形的面皮，重复至完成。你也可以用专用咖喱卜模具压模。

2. 开始包馅， 用手指捏紧，不让馅料外露即可。

3. 炸至外表金黄色，起锅放在厨房纸巾上吸附多余的油脂。

提示：

还没炸的咖喱卜，可以分批冷冻，要吃的时候，解冻至皮回软，就可以开始炸咯。冷冻过的咖喱卜，炸过后像当天做的一样好吃哟！

。。。。。。。。。。。

Curry Puff

Ingredients:

Pastry skin

All purpose flour 125g

Rice flour 25g

Corn flour 25g

Melted butter 50g

Cold water 70ml

A pinch of salt

(Mix all the above ingredients to form a dough then chill in the fridge before use)

Fillings

Diced potato 250g - 300g

Diced sweet potato 50 - 80g

(Prepare a pot of water to boil , add a pinch of salt, then cook the diced potato & diced sweet potato about 8 minutes. Drain and set it aside)

Onion 1 (minced)

Curry leaves 
Curry powder tbsp

Turmeric powder 1 tsp

Chili powder 1 tsp (omit it if you don't like it spicy)

Water 1/2 cup

Salt

Sugar

Soy sauce

(Stir fry the minced onion with some cooking oil then as the rest of the ingredients until dry, let it cool before do the wrapping)

Method:

1. Dust some flour on the counter top, use a rolling pin to flatten the dough around 2mm-3mm thick, then use a circle ring mold to cut into the circle shape. Repeat in until finish.

2. Put a spoonful of fillings in the wrapper then fold it and use your fingers to pinch & seal it tight.

3. Then deep fry the curry puff until golden brown. Done!

Tips:

You can frozen your leftover curry puff (before frying) batch by batch. Just defrost the curry puff until the skin is a bit soft, then it is ready to be frying.