Spiral Sardine Curry Puff

INGREDIENTS (make 15 pieces):
1. 300g of sardine in tomato sauce (mashed with fork)
2. One brown onion (cut into small pieces)
3. One cloves of garlic (minced)
4. One large potato (cut into small pieces, steamed till cooked)
5. Three tablespoon of tomato sauce
6. 1/2 tablespoon fish sauce
7. 1/2 tablespoon soy sauce
8. 1/4 teaspoon chicken stock powder
9. 1/2 tablespoon curry powder
10. 1/2 teaspoon lime juice
11. 1/2 tablespoon of sugar
12. A dash of white pepper
13. 1/4 cup of water
Water dough:
1. 300g all purpose flour
2. 1/2 teaspoon salt
3. 1 egg (beaten)
4. 1/2 cup water
5. 1 tablespoon of vegetable oil
Oil dough:
1. 150g all purpose flour
2. 100g butter (melted using microwave)
1. In a pan, add some oil.
2. Add in onion and garlic, stir fry until fragrant.
3. Then add the rest of the ingredients and fry until the filling is moist but not too watery.
4. Set aside to cool down.
Water dough:
1. In a mixing bowl, add flour and salt. Mix well.
2. Add in egg and oil and swirl using a chopstick or finger.
3. Add water and swirl until combine.
4. Knead the dough on a flat surface.
5. Let the dough rest for 15 minutes.
6. Divide into two portions.
Oil dough:
1. In a mixing bowl, add flour and melted butter.
2. Using finger, rub the butter with the flour. Mix well.
3. Divide into two portions.
To make the pastry:
1. Take one portion of the water dough, flatten it using a rolling pin.
2. Place the oil dough into the water dough and roll them into a ball shaped.
3. Then flatten it into an oblong shape.
4. Roll them up.
5. Flatten them again in an opposite direction.
6. Repeat step 3-5 twice.
7. Cut the dough and you should see the spiral pattern.
8. Using a rolling pin, roll out the dough into a circle.
TIPS: To prevent the skin from breaking due to the oil/water layer, flour the work area surface and rolling pin. Try to roll the skin as thin as possible. The thinner the skin, the crispier it will be.
9. Add the fillings in the centre and seal the sides. Then pinch the edges.
10. Deep fried them in hot oil until golden.

SOME PHOTOS (For illustration only):

Stir fry the fillings until it is not watery but still moist
Place the oil dough into the flatten water dough
Roll the dough up and flatten them into oblong shape. Repeat few times
When the dough is cut up, it should show this spiral pattern
Place the fillings at the centre, then sealed the side
Pinch the sides into shape as shown, refer to video.
Clear spiral shape after deep fried. Very crispy!

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