Karipap for afternoon tea.. this was our project for today, my daughter and me. I’m quite suprised that my 13 year old girl knows how to crimp the karipap, albeit the slightly distorted and big edges. Yay.. ada jugak bakat anak mak ni. Anyway, I’m sure you all know how to make curry puff a.k.a epok-epok. For me, the search for the best curry puff pastry goes on. I’ve tried this recipe twice, and so far, we love it. Its nice and crispy, and the overall taste is good.
Recipe for the pastry :450gm all purpose flour 1/2 teaspoon baking powder pinch of salt 150 gm cold butter 1 large egg 1/2 cup cold milk
Mix the flour, baking powder and salt. Grate the butter into the flour mixture and rub with your fingers till it resembles breadcrumbs. In another bowl, whisk the egg and milk. Pour this gradually into the flour and knead till you get a ball. If it is too dry, add a little bit more milk. Do not overmix the dough. In the end, you should get a soft dough. Cover and let it rest in the fridge for at least half an hour, before using. Otherwise, you will find it dificult to work with the dough, it will shrink when you are trying to roll and cut it.
This recipe makes quite a lot of karipap, I reckon around 20, at least. I always freeze the extra karipap and have it on another day. If you would like to use the pastry with sweet filling, such as fruits or nuts, add 2 tablespoon of caster sugar into it. You could also bake the curry puff, instead of frying it. This is quite a versatile pastry to have on hand.
Till then, take care and happy cooking. Hope you’ll try this recipe, cheers