Then there's frozen empanada skins to the rescue! If you can find frozen empanada skins in your supermarket then making these "puffs" are a breeze. They are usually found in the frozen aisle (d'oh!) and usually by the Mexican products. Here I used Goya frozen empanada skins. The filling for curry puff is easy to make. Grandma likes her curry puffs really spicy and Vance sure wouldn't mind spicy curry puffs so I actually added more curry powder into the paste. You can, of course, adjust the spiciness of the filling to your liking by adding more or using less curry powder. Make sure to cool your filling to room temperature before pleating them with the dough.
For the filling:
3 potatoes, cut into small cubes
1/2 cup chopped onions
1 tablespoon chopped garlic
1/2 cup oil
1 cup water
Salt and pepper
For the curry paste:
1/2 cup curry powder
1 tablespoon turmeric powder
1 tablespoon coriander powder
2 tablespoon water
1 packet Goya frozen empanada skins (10 discs), thawed
Enough oil for frying
Combine curry powder, turmeric powder, coriander powder and 2 tablespoon water to form a curry paste. Heat 1/2 cup oil in a pot. Add in onions and fry until it starts to brown under medium heat. Add in garlic. Fry for another minute and then add in the curry paste. Fry until the paste is fragrant, about 2 -3 minutes. Add in potatoes. Mix well. Add in 1 cup of water and let it start to simmer. Lower the heat and cook for about 15 minutes covered or until the potatoes are tender. Stir potatoes occasionally. Add salt and pepper to taste. Let the filling cool to room temperature before using.
To make the curry puffs, put 1 tablespoonful of filling on the middle of the dough.
Then, fold the dough into a semi circle. (picture below)
Pleat the edges. Don't worry, if you don't know how to do it check out the video I posted.
Once you pleated all the curry puffs, deep fry them in hot oil until golden brown. Serve warm and enjoy!
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