There's a Thai restaurant near my office called Rhong-Tiam. Their food is really good and they even use organic chicken and grass-fed, hormone-free beef. Plus they deliver! So every once in a while I indulge and have their curry puffs for lunch. They're so delicious, I like to get an extra order and bring them home to heat up the next day. Now don't get too excited, because this isn't their recipe. I just made this one up in an attempt to recreate something similar (only my version is vegetarian). I can't claim mine rival Rhong-Tiam's, but I liked them a lot and if I didn't live or work anywhere near Rhong-Tiam, I'd totally make them again (of course I don't have to, so I'll probably just pick up the phone and dial).
1 large Yukon Gold potato (or 2 small)
2 tablespoons vegetable oil
1 red onion, finely chopped
1 1/2 teaspoons finely grated fresh ginger
1 clove garlic, pressed or finely minced
1 teaspoon curry powder
1/4 teaspoon chili powder
1/4 teaspoon turmeric
1/2 teaspoon sugar or palm sugar
1/8 teaspoon ground white pepper (or black pepper to taste)
1/4 teaspoon salt
1 tablespoon finely chopped cilantro
1 (17.3 oz.) package frozen puff pastry sheets, thawed
1 egg, beaten (optional)
1/2 cup unseasoned rice wine vinegar (optional, for dipping)
1. Bring a small pot of water to a boil. Peel the potato and chop into large chunks. Boil until easily pierced with a fork (but not falling apart). Drain and rinse under cold water. Once cool enough to handle, dice and set aside.
2. Heat oil in a large skillet. Saute the onion, stirring frequently, for about 10 minutes. Add the ginger and garlic and cook for 1 minute. Add the curry powder, chili powder and turmeric and cook for 1 more minute.
3. Add the diced potato, sugar, pepper and salt and cook for another 5 minutes. Taste and add more salt if needed. Set aside to cool.
4. Heat oven to 400º F.
5. Roll the puff pastry dough to ¼-inch thickness. Using a round cookie cutter, cut the dough into 3-inch rounds.
6. Place a tablespoon of filling in the center of each round. Fold the pastry over to form a half circle. Crimp the edges together with a fork.
7. Brush lightly with egg wash (optional – it just makes the pastry shinier) and bake for 20 minutes or until golden brown.
8. Serve puffs warm with rice wine vinegar for dipping (if desired).
|raw red onions|
|adding garlic and ginger to cooked red onions|
|spices mixed in|
|adding potatoes, sugar, salt and pepper|
|cutting rounds from rolled dough|
|filling on dough|
|folding over & sealing dough|
|crimping with a fork|
|brushing with egg|
|raw curry puffs|
|baked curry puffs|
|more baked curry puffs, without |
egg wash (you can see they're duller)
|curry puff up close|