Spiral Curry Puffs (Karipap Pusing)

Method15 steps · about 1 hr 30 min

1. 1

   Step 1: Heat all 2 tablespoons filling oil over medium-low heat. Add all 75 g finely chopped onion, three finely chopped garlic cloves and the leaves stripped from all four curry-leaf stalks; discard the hard stems. Stir-fry for about 1 minute, until fragrant.

   Fry filling aromatics: about 1 minute · 1 minUses 2 tablespoons cooking oil for the filling · 75 g onion, finely chopped · 3 garlic cloves, finely chopped · 4 stalks curry leaves; use the leaves and discard the hard stems

   
2. 2

   Step 2: Add all 200 g finely chopped or minced chicken (200 g) to the fragrant aromatics and sauté for 1 minute. Add all 200 g small potato cubes and continue cooking for 2–3 minutes; the chicken and potatoes will finish cooking in the next stages.

   Uses Fried onion, garlic and curry leaves in filling oil · 200 g finely chopped or minced chicken meat · 200 g potatoes, peeled and cut into small cubes

   
3. 3

   Step 3: Stir all 3 tablespoons meat curry powder, 2 teaspoons filling sugar and 1½ teaspoons filling salt into the chicken-potato mixture. Sauté for 1 minute, then add all 200 g filling water. Cover and simmer for about 5 minutes, then check the potatoes. Continue simmering if needed until a knife enters the potatoes easily and the chicken reaches at least 74°C.

   Covered filling simmer: initial 5 minutes · 5 minUses Chicken and potatoes with fried aromatics · 3 tbsp meat curry powder · 2 teaspoons sugar for the filling · 1½ teaspoons salt for the filling · 200 g water for the filling

   
4. 4

   Step 4: Once the potatoes and chicken are fully cooked, remove the lid and continue cooking, stirring, until the filling is dry with no pooled liquid. Transfer it to a shallow container to cool before filling the pastry. Refrigerate promptly if the dough will take longer, keeping the cooked filling chilled within 2 hours of cooking. Use only the amount that fits the eight puffs and refrigerate any unused filling promptly.

   Uses Fully cooked chicken-potato curry filling

   
5. 5

   Step 5: Make the water dough first. In a large bowl, rub all 150 g water-dough flour with all 45 g water-dough salted butter until the mixture resembles crumbs.

   Uses 150 g all-purpose flour for the water dough · 45 g salted butter for the water dough

   
6. 6

   Step 6: In another bowl, dissolve all 2 g water-dough sugar and 1 g water-dough salt in all 60 g water-dough water. Add this liquid to the entire flour-butter crumb mixture.

   Uses 2 g sugar for the water dough · 1 g salt for the water dough · 60 g water for the water dough · Water-dough flour and butter crumbs

   
7. 7

   Step 7: Knead the entire moistened crumb mixture into a dough that no longer sticks to the bowl. Cover this water dough with a damp cloth and set it aside while making the oil dough.

   Uses Complete moistened water-dough mixture

   
8. 8

   Step 8: In a separate bowl, mix all 90 g oil-dough flour with all 60 g oil-dough salted butter until a dough forms. Shape the complete oil dough into a ball. This mixture contains flour and butter only.

   Uses 90 g all-purpose flour for the oil dough · 60 g salted butter for the oil dough

   
9. 9

   Step 9: Lightly dust the work surface with additional flour. Flatten the complete water dough evenly, enclose the entire oil-dough ball in it and seal the wrapper tightly around the ball without trapping air pockets.

   Uses Additional all-purpose flour for dusting, as needed · Complete water dough · Complete oil-dough ball

   
10. 10

    Step 10: Place the seam of the enclosed dough facing up. Roll the whole parcel into a rectangle, thinning both ends so they will seal neatly, then roll the rectangle up tightly into a log.

    Uses Complete water dough enclosing the oil dough

    
11. 11

    Step 11: Place the seam of the complete dough log facing up, flatten it into a rectangle again and roll it up a second time to form the spiral layers.

    Uses First rolled layered dough log

    
12. 12

    Step 12: Use a sharp knife to cut the complete layered dough roll into 8 equal portions.

    Uses Complete twice-rolled layered dough log

    
13. 13

    Step 13: Work through all eight dough portions one at a time, keeping the others covered. Lightly dust the work surface with additional flour and flatten one portion into a wrapper. Add approximately 1 tablespoon cooled chicken-potato filling, using only what fits without stretching the edge. If using the ready hard-boiled egg (1), add one of its eight wedges. Seal this puff immediately as described in stage 14, then repeat stages 13–14 with each remaining portion. Reserve any unused curry filling; the entire cooked filling batch need not fit into the puffs.

    Uses All eight layered dough portions · Additional all-purpose flour for dusting, as needed · Approximately 1 tablespoon cooled filling per puff; use only what fits and reserve any unused filling · 1 ready hard-boiled egg, peeled and cut into 8 equal wedges; optional

    
14. 14

    Step 14: For each filled wrapper, fold it over the filling, press the edges together firmly and crimp to seal. Repeat with the remaining portions as described in stage 13 until all eight puffs are filled and tightly sealed.

    Uses Batch of filled layered wrappers, worked one at a time

    
15. 15

    Step 15: Heat additional deep-frying oil over medium-high heat in a suitable pan. Fry the sealed puffs in uncrowded batches for about 2–3 minutes on each side, adjusting the heat so the pastry cooks through without burning. They should be golden brown with cooked, flaky layers and hot filling; if the filling was refrigerated, check that it reheats to at least 74°C. Lift out with a strainer and drain. Let the puffs cool enough to eat before serving.

    Each side of each batch: 2–3 minutes · 3 minUses All eight sealed spiral curry puffs · Additional cooking oil, enough to deep-fry the puffs