咖喱角这小食是久不久会出现在我家里头的小食，因为老公超爱这个小食，有时会念一念，这次还买了鸡肉回来指定要吃咖喱角。跟Eileen闲聊着，我说包一个咖喱角要分两天做，第一天炒料，第二天才包，包了还要炸，炸了还要去做工，“显”哟！然后笑说，“包啦包啦，老公叫到包，我还是乖乖的包，不包等下他去外面包我就哭！”
依然选择了我爱的食谱，这个皮真的很好操作，而且口感真的一点也不逊于千层酥的。反而觉得千层酥再油炸有点太油腻。所以啊，这个食谱是一路都用着的。
上几个礼拜乘休息日，想做旋螺咖喱角的，但是有时就是得空过头惹出祸，上次做都依着食谱摺两次，但是手多多这回摺了个4次，哈， 旋螺变成千层puff出来，层次太多了，外型走样了。还好，酥皮很爽脆。这里给自己做个记录，摺两遍的纹路美观不少。
Pastry:
250g all-purpose flour
50g rice flour
50g tapioca
50g butter
50g vegetable oil
130ml icy cold water + pinch of salt
Filling:
600g potato, peeled and diced
1 large onion, diced
400g chicken breat (cut into small pieces),
marinate with 1 tbsp curry powder and 1tbsp soy sauce and set aside
2 tbsps curry powder ( I used Babas)
2 tbsp curry paste (I used A1 paste)
2 tbsp vegetable oil
Some curry leaves
1 cup water (+/-)
1tsp salt
2 tbsp oyster sauce
1 tsp sugar
1tsp chicken powder
Methods:
Filling:
1. Marinated chicken breast with 1 tbs curry
powder and 1 tbsp soy sauce, set aside. Heat oil in wok, add in curry leaves
and onion. Stir-fry onion until translucent then add in potato.
2. Cook until potato has changed colour on the
edges then add chicken breast. Fried for 2 minutes and add in curry powder and
chilli paste. Cook for 1 minute, add in water and bring to boil.
3. Add salt, sugar, chicken powder & oyster
sauce to taste, then turn the heat down and cook with lid on until potato is
soften and the liquid is reduced.
Cool completely before use.
Pastry:
1. In a large mixing bowl, bring 3 types of
flours together and mix well. Set aside.
2. In a small sauce pan, melt and heat butter
with oil.
3. Pour hot oil over flours in the mixing bowl.
Then, mix thoroughly with a wooden spatula or chopsticks.
4.
Add in water and knead to form soft dough. Cover dough with plastic wrap and
rest for at least 15 minutes.
上面三张照片是千层酥的咖喱角
