I adore the Curry Puffs that the Malay community in Katanning are famous for and wanted to make something similar but without the deep frying.
I checked quite a few recipes and came up with my own variation. The pastry is very easy to work with and scraps can be rolled twice. You can use ready made puff or shortcrust, but it’s not as nice.
Baked Vegetable Samosas
Makes about 30 cocktail size
1 onion, quartered
1 clove garlic, peeled
2cm piece fresh ginger, peeled and cut into coins
2 Tbsp ghee or oil
1 tsp mustard seeds
1 tsp ground cumin
2 – 3 tsp mild curry powder (I use one that I make myself)
500g potatoes, peeled and diced
3/4 cup water
2 tsp salt
1 cup frozen peas
Juice of one lemon
chopped coriander or mint
290g plain flour (I use bread flour)
1/2 tsp salt
125 chilled butter, cut into cubes
1/3 cup iced water
1 egg yolk
Extra egg yolk and 1 Tbsp water
Chop onion, garlic and ginger in Thermomix on speed 5 for a few seconds. Scrape down bowl.
Add ghee and set machine to cook on 100, 3 minutes, speed 2.
After 2 minutes, add spices and continue to cook for a further minute. Add potatoes, water and salt and cook on 100, reverse, speed soft for 10 minutes or until potatoes are soft and starting to break up. (No MC).
Add frozen peas and lemon juice and cook for a further 3 minutes on 100. Make sure most of the water has evaporated. If it hasn’t, drain it off. Different potatoes absorb differing amounts of water. Some may need even more. Add chopped coriander and set aside to cool.
Preheat oven to 200 degrees C. Line a baking tray with baking paper.
Wash and dry bowl thoroughly.
To make pastry, place flour, salt and butter into bowl and blend on speed 5 for a few seconds. Add water mixed with egg yolk and blend again until it starts to come together.
Turn out onto silicone mat and press together. Wrap in mat and refrigerate 20 minutes.
Divide pastry in half for ease of use. Roll out thinly and cut 10cm circles. Mix egg yolk and water together in MC. Brush each circle with egg yolk mixture and place a heaped teaspoon of filling in the middle.
Press edges of each piece together to make a semi circle.
Beginning on the right hand side corner if you’re right handed, pinch the pastry together and pull away slightly, roll it over on top of itself. move to the left of this bit and repeat. Continue all the way around the edge until you have the typical plaited look of a curry puff.
Pierce pastries all over with tip of a knife (I forgot to do this with the first batch and some of them burst at the seam) and brush with egg yolk mixture. Bake for 15 to 20 minutes or until golden.
Serve with Coriander Raita or Sweet Chilli Sauce
1 cup plain yoghurt
1/2 small cucumber, de-seeded and grated and drained in a colander lined with paper towel
2 Tbsp chopped coriander