Saturday, 9 February 2013

Epok-Epok Daging (Beef Curry Puffs)

Epok-Epok Daging or literally translated:  Beef Curry Puffs is a popular snack in Singapore and Malaysia.  They are deep-fried pastry shells filled with curry flavoured minced beef. Others are filled with vegetables, sardines or potatoes & egg, etc.  Following recipe yields 30 pieces.

Note:  There are two videos showing how to "pleat" the edges of the curry puffs.  If you are using a noodle maker, divide your dough into about 25 g portions.


Dough Ingredients:
600 g  plain flour
pinch of salt or according to taste
125 g butter or margarine
2 eggs, to be beaten lightly
200 to 240 ml water - it all depends on your flour, you might use less water


Method:
Sieve flour into a mixing bowl.  Add salt and butter.  Use the "rubbing-in" method i.e. use your finger tips to rub-in all ingredients.  Then, add in beaten eggs and rub-in well. Lastly, add water a little at a time until a soft and pliable dough is formed.  It is advisable to use the kneading hook of the mixer. Cover bowl with a damp cloth and leave aside for about 30 minutes.

Filling Ingredients:
200 g minced meat (beef or lamb), one can use meat which need to be cut into small bite pieces
6 medium-sized potatoes, to be peeled and diced
1 big onion, to be peeled and diced
1 tbsp meat curry powder
2 tbsp oil

Note:  Meat can be omitted.  Instead, one can add a wedge of hardboiled egg when putting the filling into the pastry shell.

Method:
Heat oil in a pot over medium and add the onion.  Stir-fry until the onions are translucent, then add in minced meat.  Stir-fry until meat changes colour, then add in curry powder and stir well. Then, add in the diced potatoes and cover pot. Reduce heat and cook over medium heat for a further 10 minutes or until diced potatoes are tender.  Season with salt. Leave aside to cool down completely.

Roll out dough to a thickness of 3 mm.  Use a dough cutter (about 8 cm Ø) to cut circles.
Roll out each circle to make it a bit thinner.  Place about two tablespoons filling in the upper half circle of dough. Bring the lower half dough over the filling and press the sides lightly. Lift up the dough and pinch the sides decoratively. Place on a baking tray which is lined with baking paper.  Repeat procedure until dough is used up.


Heat oil (enough oil for deep-frying) in a wok over medium heat.  Add a few epok-epok at a time and fry slowly until golden brown on both sides.  Tip:  Do not fry them over high heat or else the skin of your epok-epok become rough instead of smooth.

Bon Appetit!

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