Beef Curry Puff with Egg

A few days ago, I prepared Epok-Epok Daging (Beef Curry Puffs with Minced Beef & Potatoes Filling).  To make the dough, I used butter (or margarine) instead of oil.  This time, I used cooking oil in the dough and add a piece of hard-boiled egg in the filling.

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 (yields 30 pcs):
600 g  plain flour
pinch of salt or according to taste
10 tbsp cooking oil
225 ml water

Method:

Sieve flour into a mixing bowl.  Add salt and cooking oil.  Use the "rubbing-in" method i.e. use your finger tips to rub-in all ingredients.  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:

150 g minced meat (beef or lamb)
5 medium-sized potatoes, to be peeled and diced
1 big onion, to be peeled and diced
1 tbsp (level) meat curry powder
2 tbsp oil
6 hard-boiled eggs, to be cut into wedges

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 and an egg wedge 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.  Tip:  Do have a look at these videos on how to pleat the curry puffs.

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!