I used the pastry recipe from Stephanie Alexander's "Cook's Companion". You can also find it here. It's easy to make, easy to work with and very tasty.
Some of the curry puffs.
I filled the smallest of my cast iron frying pans with oil to do the deep frying.
The pastry got all blistery and flaky, as described in the recipe.
Served with a celeriac salad and some lacto-fermented carrots & cabbage. And chilli sauce. Delicious!
I am always happy to read your comments, dear readers. However, I am trialling 'word verification' for a little while, as I have been receiving a lot of spam. The spam never makes it onto the comment pages, as I am moderating all comments. But it is starting to get tedious to moderate all the spam. I hope this will not cause any inconvenience to any of may regular readers. Please leave a comment - I am always happy to hear from you! :)
Yummy!! Did you put the whole eggs inside the curry puff like the one is SG?? Nina
ReplyDeleteNope. Just chopped egg. The curry puffs were quite small, not as big as in SG. The pastry is different too, but we really liked it. Thin, flaky, crispy. Worth trying. :)
ReplyDeleteThis all looks scrummy. I checked out the pastry recipe - too bad I loathe peanuts and peanut butter especially!!!
ReplyDeleteMickle, that's a shame! But maybe try it with Almond Butter or Cashew Butter instead?
ReplyDelete