Recipe: Malaysian Puff pastries step by step with pictures | Handy.Recipes

Malaysian Puff pastries

Cooked Malay Puff pastries

Time to cook: 60 minutes

Total Servings: 30

Nutritional Value

Are you still wondering what to treat your loved ones to over the holidays?? I suggest you make these wonderful Malaysian puff pastries, incredibly tender, with crumbly and crispy dough. It's very easy to make, the process is enjoyable and interesting, and the pastries are so beautiful that they have a right to be the centerpiece of the holiday table. By the way, the filling can be anything, I'll tell you about that too.

Author of the recipe

Ingredients for Malaysian Puff Pastries:

  • Water - 100 ml
  • Salt - 0.5 teaspoon
  • Potatoes - 4 pcs
  • Onions - 2 pcs
  • Garlic - 2 clove
  • Curry (powder) - 2-4 tablespoon
  • Sugar - 1 teaspoon
  • vegetable oil (for frying onions - 4 tbsp.l.for frying) - 4 tablespoon
  • butter (at room temperature, batter 1 - 100g, batter 2 - 100g) - 200 g
  • Wheat flour / Flour (Dough 1 - 250g, Dough 2 - 180g) - 430 g

How to cook Malaysian Puff pastries step by step with photos

Malaysian puff pastries "Karipap" or "Epok-epok" or "Kuri puff" are a very popular pastry not only in Malaysia, but also in Thailand, India, and China. The most popular fillings are chicken, sardines, potatoes, sweet yams, eggs, and now there are patties with sweet cream, and in the American version with cheese. In Russian, I think it would be good with mushrooms, green onions, thick jam or cottage cheese. I'm having potato stuffing today. But from words to deeds, let's get down to our creativity. Stuffing. Fry onion and garlic, add curry and mix. Put in the potatoes, chopped into small cubes,

Pour water, plus salt and sugar. Cook under a lid over low heat, stirring often, since the potatoes can easily burn. After about 10 minutes the stuffing is ready, depending on the variety. Transfer from the hot pan, to cool more quickly.

Make dough 1. Mix flour with butter and salt and add water,

Knead a elastic, soft dough (ta-a-a-a-k, where the dough is, there's my helper).

Divide into 2 portions and leave to rest for 15 minutes, covered from chipping.

Dough 2. Combine the butter and flour. Let's divide it into 2 parts as well.

Now we will make a wonderful puff pastry. Flatten dough 1 with the palm of your hand, on a lightly floured table. Put dough 2 in the center. Wrap dough 2 in dough 1.

Roll up the dough.

Flatten it on the table with the palm of your hand,

Then roll out into a rectangle with a rolling pin.

Fold into 3 folds.

Roll out first along the fold,

Then crosswise into a rectangle of about 25 cm by 30 cm.

Roll out the smaller side. Moisten the end with water to fix the edge.

Cut into circles about 1 cm thick.

Place each piece on the slice, flatten it with the palm of your hand and roll out into a circle using a rolling pin.

Place the filling.

Pinch the edges and

Roll up with a scallop.

You can make 30 patties from the indicated amount, you can safely divide them by 2.

You can also do this.

Deep fry the patties in a deep fryer until golden brown.

Drain them on paper. ♪ And serve ♪. In Malaysia they are just eaten as a street snack, at home they are served with lots of sauces and washed down with tea or coffee. That's about it. Surprise and delight your loved ones!

P.S.I want to say a little more about flour, or rather, about the amount of flour when rolling. Use it just a little bit, just so it doesn't stick to the table and rolling pin. I usually just need to wipe the rolling pin with my hand and sprinkle a little on the table. A little more flour may be needed for the first rolling of the dough. But make sure the dough doesn't stick to the table, and if it does break, don't feel bad - you can make a patch or just sprinkle with flour. The main thing is to roll out the dough slowly, without hurrying, so as not to tear and not to dislodge the layers - you need to feel it. You'll get the feel for it the first time and the next time you roll it out you'll get it right away.

Watch this video om/watch?v=OgeHBcB6K w0 it perfectly shows the atmosphere of this dough and how gently the chef handles it. I make it a little faster, and it seems very slow to me, I think that's why my family loves these pies so much, not only because they are beautiful and delicious, but also because, working with this dough, one becomes very peaceful and calm, and dough, as you know, is very good at absorbing emotions.

Nutritional Value:

Whole Dish:
4120.5 Calories
59 g
223.8 g
472.1 g
Per Serving:
137.4 Calories
2 g
7.5 g
15.7 g
271.1 Calories
3.9 g
14.7 g
31.1 g

Salt, Garlic, Spicy, Vegetable Oil, Flour, Wheat Flour, Potatoes, Sugar, Butter, Onions, Tender, Salty, Potato, Curry, Baking, Pastry, Bakery, Tarts

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