Asian fried pies "Curry puff"

Description

Spicy patties with a fragrant filling. Prepared from two types of dough and make a very layered and crispy! The recipe was brought by my husband from Malaysia. Does not necessarily make them spicy and add a whole bunch of seasonings and spices in the filling. These cakes are noteworthy primarily because of its dough and the filling can be slightly changed according to your taste.

Ingredients

Minced chicken

400 g
Onion

1 piece
Garlic

3 tooth
Ginger

3 slice
Chili

1 piece
Zira

0.25 tsp
Cumin

0.25 tsp
Garam masala

1 tsp
Curry

1 tsp
Potatoes

200 g
Green onions

1 coup
Vegetable oil

4 Tbsp
Lemon juice

2 Tbsp
Salt
Soy sauce

1 Tbsp
Flour

300 g
Salt

0.5 tsp
Vegetable oil

1 Tbsp
Chicken egg

1 piece
Water

125 ml
Flour

150 g
Butter

90 g

Cooking

Peel the onion, chop.

Heat the oil in a large skillet over medium heat, add the chopped onion. Fry. Add the garlic and ginger. Lightly fried to produce a flavor.

Add all spices and continue to cook, stirring occasionally. Add the beef, stir and simmer until almost tender, stirring occasionally.

Add the diced potatoes, stir and bring to readiness.

Last add green onion, salt and lemon juice.

Soy sauce TM Cccamp, mix well. Allow to cool.

Prepare fresh dough. Mix all ingredients in a small container. Knead smooth, elastic dough, knead 10 — 15 min. to coat the tank with oil. Divide the dough into 2 equal parts, place in bowl, cover with cling film and let rest while preparing the oil dough.

In a small container to fold both ingredients, chop the butter with a knife or mash with a fork, then knead the dough with your hands until a homogeneous, smooth dough, about 10 min Divide the dough into 2 equal parts, put in a container of fresh dough. Capacity should be kept constantly covered, as the dough can begin to dry up.

To get 1 serving of fresh dough. On a lightly floured surface roll it into the shape of a small disk. In the centre place 1 portion of oil dough.

Securely stung the ends of the water dough around the oil so that the second was in the center.

Roll out the ball into a large thin rectangle or oval (the thinner the better, the main thing — try not to damage the layer of unleavened dough). With a long side, roll tightly jelly roll. Roll is going to be long and not very thick.