Baked Chicken Curry Puff 雞肉咖喱餃

This lighter curry puff is for the health conscious cooks. For those who want richer, deep-fried puffs, you may feel disappointed with the results. I have tried old-fashished or ready-made frozen puff pastry for more flaky puff, but I find this crispy, light texture satisfying as well!

Ingredients

Makes about 12 puffs

For the dough:

• 210g all purpose flour
• 3 tbsp vegetable shortening
• 1/4 cup unsalted butter, cut into cubes
• 1/2 tsp salt
• 1/3 cup cold water

For the filling:

• 1 tbsp vegetable oil
• 1 red onion, finely chopped
• 1 clove garlic, finely chopped
• 1 tsp curry powder
• 1/2 tsp turmeric powder
• 1/2 cup chicken breast, finely diced
• 1 potato, finely diced
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp sugar
• 1/4 cup water

Egg wash: 

• 1 egg, lightly beaten
• 1 tbsp water

Method

To make the dough:

1. Combine the flour, shortening, butter, salt, and water in a large bowl and mix until resembles coarse crumbs.
2. Transfer the rough dough to a work surface, and knead it into a ball. Let the dough sit for 2 hours.

To make the fillings:

1. Heat up the oil over medium heat, cook the onion until translucent.
2. Add in the garlic,  curry powder, turmeric powder, and stir well.
3. Add in the chicken, and use a spatula to stir and mash the meat into small pieces, about 2 to 3 minutes. 
4. Add the potatoes, salt, black pepper, sugar, water, and cook until the potato is nearly tender; there should be  a little liquid remaining. Taste if the salt is needed.
5. Transfer the fillings to a plate and set aside to cool completely.

To Make Puffs:

1. Preheat oven to 375 ºF.
2. Using a roller pin to roll the dough into 12-inch square.
3. Roll the square all the way up to the top to from a cylinder.
4. Divide the dough into 12 even pieces.
5. Roll each piece into a ball.
6. Work with one piece at a time, and cover those not being used with a damp cloth.
7. Press a ball down lightly, then roll into a 4-inch circle.
8. Place 1 tablespoon of filling in the center of the circle, and then fold in half to form a crescent.
9. Hold the puff in one hand, then pleat with the fingers of the other hand.
10. Continue to pleat until the puff is closed completely.
11. Press the top edge of the puff between your thumb and forefinger to seal securely. Repeat for all 12.
12. Brush the puffs with egg wash, and bake for 20 to 22 minutes, until golden brown.
13. Allow the puffs to cool on a rack before serving.