Quick Flakey Dough For Empanadas & Curry Puffs

Quick Flakey Dough For Empanadas & Curry Puffs

This is a super quick, and more importantly, easy recipe for anything that requires a flakey outer shell such as an empanada or curry puff.

Ingredients

2 c plain flour

1 tsp salt

1/4 tsp baking powder

115g unsalted butter, roughly chopped and very cold

1 egg, lightly beaten

1/4 cup milk

Method

Place the flour, salt and baking powder into a food processor and give it a quick blitz to combine.

Toss in the chopped butter and then blitz for about 20-30 seconds.

Place in the egg and milk and blitz till it resembles a crumb. Don’t over do it, you are wanting fine bits of butter running through it.

Remove from the food processor and pour in to a bowl or table surface and then press the mixture together.

Press into a 2cm disc and cover with cling film. Place in the fridge for at least 30 minutes.

Once you are ready to make your curry puff or empanada then roll out the dough to .5cm thickness, cut out the dough to your desired size, place in the pre cooked filling, close up/seal the seam and then place back into the fridge while your oven or deep fryer is getting to temperature.

Cook till golden brown brown, which in a deep fryer at 180°C  355°F will be about 6 minutes.

In and oven at 200°C 400°F till will take about 20-30 minutes

Quick Flakey Dough For Empanadas & Curry Puffs

Quick Flakey Dough For Empanadas & Curry Puffs
Author: 
Recipe type: Dough
Cuisine: Modern
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This is a super quick, and more importantly, easy recipe for anything that requires a flakey outer shell such as an empanada or curry puff.
Ingredients
  • 2 c plain flour
  • 1 tsp salt
  • ¼ tsp baking powder
  • 115g unsalted butter, roughly chopped and very cold
  • 1 egg, lightly beaten
  • ¼ cup milk
Instructions
  1. Place the flour, salt and baking powder into a food processor and give it a quick blitz to combine.
  2. Toss in the chopped butter and then blitz for about 20-30 seconds.
  3. Place in the egg and milk and blitz till it resembles a crumb. Don’t over do it, you are wanting fine bits of butter running through it.
  4. Remove from the food processor and pour in to a bowl or table surface and then press the mixture together.
  5. Press into a 2cm disc and cover with cling film. Place in the fridge for at least 30 minutes.
  6. Once you are ready to make your curry puff or empanada then roll out the dough to .5cm thickness, cut out the dough to your desired size, place in the pre cooked filling, close up/seal the seam and then place back into the fridge while your oven or deep fryer is getting to temperature.
  7. Cook till golden brown brown, which in a deep fryer at 180°C 355°F will be about 6 minutes.
  8. In and oven at 200°C 400°F till will take about 20-30 minutes

 

 

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