Karipap Sayur (Vegetable Curry Puffs)

Instructions

1. 1In a large bowl, combine the 2 cups of All-Purpose Flour, 1/2 cup of Vegetable Shortening, and 1/4 teaspoon of Salt. Use your fingertips to rub the vegetable shortening into the flour mixture until it looks like coarse breadcrumbs.
2. 2Gradually add the 1/2 cup of Ice Water, a little at a time, mixing until a dough just comes together. Do not overmix. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes to make it easier to handle.
3. 3While the dough chills, prepare the filling. Peel and dice the 2 medium Potatoes into 1.27 cm cubes. Peel and dice the 1 medium Carrot into 1.27 cm cubes. Peel and dice the 1/2 medium Onion into 1.27 cm pieces.
4. 4Heat the 2 tablespoons of Vegetable Oil in a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the diced 1/2 medium Onion and cook for 3-5 minutes, stirring occasionally, until softened and translucent.
5. 5Add the diced 2 medium Potatoes, diced 1 medium Carrot, and 2 tablespoons of Curry Powder to the skillet. Stir to coat the vegetables evenly. Cover the skillet and cook for 15-20 minutes, stirring occasionally, until the potatoes and carrots are tender when pierced with a fork.
6. 6Remove the skillet from the heat. Season the vegetable mixture with 1/4 teaspoon of Salt and 1/4 teaspoon of Pepper. Let the filling cool completely before using it.
7. 7Lightly dust a clean surface with a little of the All-Purpose Flour. Unwrap the chilled dough and roll it out into a 0.3175 cm thick circle. Use a 10.16 cm round cutter to cut out 8 circles from the dough.
8. 8Place about 2 tablespoons of the cooled vegetable filling in the center of each dough circle. Fold each circle in half to create a half-moon shape, pressing the edges firmly to seal. Crimp the edges with a fork to ensure they are sealed.
9. 9Heat 5.08-7.62 cm of vegetable oil in a large heavy-bottomed pot to 175°C. Carefully place 2-3 karipap into the hot oil, making sure not to overcrowd the pot. Fry for 3-5 minutes per side, or until golden brown and crisp. Remove the karipap from the oil using a slotted spoon and drain them on paper towels. Serve warm.

Related Guides