Bob's Red Mill Gluten Flour, 22-Ounce Packages (Pack of 4)

200 g pastry margarine
300 g plain flour
100ml cold water
1/2 tsp salt
1tsp lemon juice

100g potatoes
1tbsp curry powder
6 onions
2tbsp oil

Preparing the rough puff pastry:
1. Put the flour in a mixing bowl. Cut pastry margarine into small cubes.

2 Add  iced water with 1 tsp lemon juice and mix until it is all incorporated, but don't overwork the dough

3.  Roll it into a ball, wrap in cling film and refrigerate for 2O minutes.

4. Flour the work surface and roll out the pastry into a 40cm x 20cm rectangle. Fold it into three

5. Make a quarter-turn. Roll the block of pastry again into a 40cm x 20cm rectangle as before and fold it into three again.

6. Wrap the block in cling film and refrigerate it for at least 30 minutes.

7. Give the chilled pastry another two turns, rolling and folding as before. This makes a total of four turns, and the pastry is now ready.

Prepare the filling:
1. Cut potatoes into small cubes. Slice the onions thinly.

2. Heat up a wok. Add onions and fry till fragrant. Add curry powder and mix well. Mix in the potatoes.  Add some water and cook till the mixture is dry. Leave to cool in a bowl.

Preparing the curry puff:
1. Roll out the dough into 1/4 cm thick. Cut into 6cm by 10 cm pieces. Put 1 tbsp of the filling on the rolled dough. Brush some beaten eggs on the top edge of the pastry. Fold over the pastry together. Brush some beaten eggs on top of the pastry before baking in the oven.

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