Extra Size Spiral Curry Puff

Recipe by

Made With QL Eggs

QL D'Fresh Eggs

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Details

What can be more comforting than a curry puff recipe that has all the trimmings? This spiral curry puff is notable for its size, and that’s because it has a lot to carry! Juicy chunks of chicken curry, coated with the aromatic gravy, coupled with QL D'Fresh hardboiled egg, potato and onion. This curry puff recipe is one to savour!

Be sure to use QL D'Fresh or QL Omega eggs when following this curry puff recipe. These nutritious eggs are produced by healthy chickens fed with all natural feed. The feed contains yellow corn, soya bean, wheat and is fortified with several vitamins and minerals. The feed is enriched with lactobacillus probiotic to enhance the health of our chickens.

Preparation time30 minutes

Cooking time20 minutes

Servings4

Ingredients

Chicken and potato filling

½ large onion, finely chopped

2 cloves garlic, chopped finely

3 tbsp vegetable oil

1½ tbsp chicken curry paste

½ tbsp meat curry powder

100 g chicken breast, poached and shredded

2large potatoes, cut into small cubes

200 ml water

1QL D'Fresh egg, hard boiled and cut into wedges

Pinch of salt

Pinch of white pepper

Pinch of sugar

Water dough

150 g plain flour

¼ tsp salt

¼ cup lukewarm water

25 g QL Omega Eggs, beaten

½ tbsp vegetable oil

Oil dough

45 g cold butter, cut into cubes

75 g plain flour

½ tbsp water (if dough is too dry)

Method

Heat oil and sauté onions and garlic. Add in curry paste and powder. Toss in shredded chicken followed by potatoes. Season with salt, pepper and sugar. Cook till a little dry then slowly add in water and let simmer till potatoes are soft and the curry is dry. Cool before using.
To make the pastry, combine all the ingredients for water dough and knead until pliable and not sticky. Divide the pastry into two portions and round into balls, then cover and leave to rest for 30 minutes.
For the oil dough, rub butter into flour and slowly combine into a soft dough. Add water if necessary. Knead by hand until shiny and smooth, then divide the pastry into two portions and round into balls. Cover and rest for 15 minutes.
Wrap oil dough with water dough. Flatten into a thin sheet using a rolling pin and roll up like a swiss roll. Turn the roll 90 degree upwards so that the end faces up and roll out again thinly. Roll the dough into a swiss roll once more and by using a sharp knife, cut out round discs. Flatten each disc and place filling and a piece of egg in the centre. Wrap up and pinch the edges to seal, then crimp the edges with thumb and forefinger. Deep-fry in hot oil until golden brown.