Wednesday, October 19, 2011
Curry Puffs, or "karipap" as they're called in Malaysia, are sort of like Indian samosas or Spanish empanadas but stuffed with a curried meat filling. They're usually fried, but I wanted to make a somewhat healthier and less greasier version by baking them (I really shouldn't be eating these at all since I'm trying to tone down but what the heck). Of course everything tastes better fried, but these baked curry puffs are so light, flaky and buttery that you'll never crave for the fried version.
You can use store-bought puff pastry if you don't feel like making them from scratch, but I find that I get a sense of pride and accomplishment from knowing that I made the food with my bare hands. After hours of sweat in the kitchen, I was finally able to produce a delicious pastry that has just the right amount of flaky goodness. The secret is to create a dough that consists of hundreds of thin layers separated by solid fat (butter, lard, shortening, etc.) and to prevent the fat between the layers from melting by keeping the dough chilled.