This is my short-cut way of making curry puffs as I don't have lots of time to spend in the kitchen. Edda wanted me to make curry puffs for her, and I remembered I used to make curry puffs while I was in my early 20s and people loved it. I didn't have the recipe anymore but I remembered I only used flour, salt and butter I think. I loved my keeper flaky pie crust recipe and it had all the ingredients that I remembered, hence I set out to try this flaky pie crust recipe for my curry puffs.
The skin is flaky when deep-fried as well.
As how did I come out with the short-cut curry puffs? When I cooked a big pot of curry chicken with organic red potatoes, I took some of it without the gravy and keep it in the freezer. When I have the mood or time to make curry puffs, I defroze the curry chicken potatoes the night before and then cut it into smaller pieces. Then, I used my food processor to make the flaky dough. After that, just wrap it and then deep-fried it in my newly acquired deep-fryer. Viola! Just like the name implied, this curry puffy skin was flaky. Just toast it in a toaster oven to have a warm curry puff the next day.
You can also individually freeze these uncooked curry puffs and then put it in a Ziploc freezer bag and deep-fry it as needed. In this case, you can have curry puffs anytime you desired. It is great to invest in a deep-fryer, it makes deep-frying so much easier for me. I especially love to deep-fry firm tofu in my deep-fryer and had it with my noodle soup, so good!
