The leftover curry from the previous post was perfect as filling for curry puffs.
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 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!
4 comments:
Yummy!! Did you put the whole eggs inside the curry puff like the one is SG?? Nina
Nope. 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. :)
This all looks scrummy. I checked out the pastry recipe - too bad I loathe peanuts and peanut butter especially!!!
Mickle, that's a shame! But maybe try it with Almond Butter or Cashew Butter instead?
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