500g (1 lb) potatoes, peeled, diced
1 tbsp vegetable oil
1 small brown onion, finely chopped
2 garlic cloves, finely chopped
2 coriander (cilantro) roots, scraped clean, finely chopped
1 tbsp curry powder
2/3 cup frozen vegetables (eg., peas, carrots)
1 tbsp soy sauce
2 tsp sugar
½ tsp salt
¼ tsp ground white pepper
2 tbsp finely chopped coriander (cilantro) leaves
vegetable oil, for deep–frying
sweet chilli sauce, to serve
Water dough:
200g (7 oz) cake flour
3 tsp sugar
½ tsp salt
2 tbsp vegetable oil
¼ cup warm water
Butter dough:
130g (4.5 oz) cake flour
30g (1 oz) unsalted butter
¼ cup cold water
Thai Curry Puffs
Delicious!
It was time consuming but I love it!
I was born in Curaçao there we make pastechi, with 1 dough. I know empanda de trigo from South America.
But with 2 different dough was very special! Thank you!