Curry Beef Puff Pastry Recipe (咖喱牛肉酥) with Papa Fung

A light, flaky pastry with a fragrant savoury curry beef filling. Once you have one of these bad boys, you can’t stop. Timestamps: 0:00 Intro 0:18 Part 1: Filling 1:47 Part 2: Dough 1:50 Dough 1: Oil Dough 2:10 Dough 2: Water Dough 4:41 Part 3: Assembly 5:28 Finale -------------------------------------------------------------------------------------------------------------------- CURRY BEEF PUFF PASTRY RECIPE This recipe makes 16 puff pastries. [ INGREDIENTS ] PUFF PASTRY DOUGH Water Dough: 300g All Purpose Flour 25g Lard 160ml Water 1 Egg Oil Dough: 120g Lard 180g Pastry Flour Filling: 1.5lbs Ground Beef 40g Fatty Pork 1 Onion 2tsp Curry Powder 3tsp Sugar 2tsp Salt A Dash of Oil Some Water Some Cornstarch (for slurry) - [ DIRECTIONS ] FILLING 1. Finely dice onions, and fatty pork, set aside. 2. Heat up wok, add oil, pan fry onions until fragrant, add in curry powder, cook until fragrant, add in ground beef and continue cooking, add fatty pork pieces and stir until mixed. Add some water to simmer, season with salt and sugar, add some cornstarch slurry (cornstarch with water) until thickened. Set aside to cool. DOUGH 1. Oil Dough: Place lard with pastry flour and mix until it combined, set aside. 2. Water Dough: Place all purpose flour, and an egg in a bowl and mix. Slowly add water (separate into 3 pours), add in lard and mix until combined. Take it out, knead until dough is smooth, wrap and set aside for 30 minutes. 3. Divide water dough into even pieces, divide oil dough into same number of pieces. Place the oil dough on top of the water dough, press it in and wrap the water dough over the oil dough. Roll it flat into a rectangle, roll it up, fold it in thirds (cover with we towel to prevent drying). Roll it out into a disc; side is thin, centre is thicker. ASSEMBLY 1. Place filling in the centre of the disc, wrap the dough over the filling and twist to seal it. Gently flatten it a bit. Brush on a yolk wash, bake at 350°F for 20 minutes. —————————————————————————————— 咖喱牛肉酥食譜 製成十六隻。 [ 食材 ] 酥皮 水皮: 300g 多用途麵粉 25g 人造豬油 160ml 水 1 蛋 油皮: 120g 人造豬油 180g 餅麵粉 饀: 1.5lbs 碎牛肉 40g 肥豬肉 1 洋葱 2tsp 㗎喱粉 3tsp 糖 2tsp 鹽 油 水 英粟粉 [ 制作 ] 饀 1. 洋葱和肥猪肉分别切碎備用。 2. 燒熱鑊加油炒香洋葱，加咖喱粉炒香，加碎牛肉炒中途加入肥肉粒，炒匀加入少許水，同時加調味料煑至熟，加粟粉水埋獻置一旁待涼候用。 粉糰 1. 油皮：將餅麵粉和人造猪油混合攪勻取出，覆蓋好置一旁備用。 2. 水皮：多用途麵粉放攪拌機內，加蛋先攪再加水，分數次加入水份，途中加人造猪油撤底攪匀，取出粉糰搓至滑身，用保鲜膜包裹静置三十分鐘。 3. 取水皮和油皮粉糰分成同等份量的小粒，將油粉粒放在水皮粒中間包好，搓圓壓扁用木棍檊成長形卷起如蛋卷狀，再梢壓扁摺三摺，將粉糰壓扁用木棍沿邊擀成圆形，外邊薄些中間厚些。 組合 1. 餡料放粉皮中間，轉起粉皮搯緊收口，成球状再稍壓扁即可，掃蛋液放入已预熱焗爐，350度焗二十分鐘即可。 —————————————————————————————— Music/Sound Credits: Optimistic (Prod. Riddiman) Guitar Be-bop3 by Kaponja Reverse Strum by Niffshack Blip Plock Pop by Onikage22 5.5.16 by InspectorJ