Curry Triangles

It has been ages (probably more than 10 years) since my last snacks or dim sum making using this cookbook with recipes on baked, fried or steamed snacks and some other meals. I don't have a conventional oven in the kitchen then. So I could only make some fried/steamed dim sum occasionally like Siu Mai (烧卖), Shrimp Dumpling (虾餃), BBQ Pork Buns (叉烧包), Fried Taro Turnovers (芋角) etc. for afternoon breaks or family gatherings where I could contribute some snacks.

Past few years I've been too "engrossed" with baking of cakes and pies during my free time .... searching or using recipes on websites, browsing cookbooks in the library etc. etc. Gosh ! I have totally forgotten its existence until I "accidentally" found it amongst the pile of books on the book shelve. 

Decided to bake something using recipe from this cookbook .... Curry Triangles to bring some over to my sister's place for our coffee/tea gathering. 

Curry Triangles (adapted from the cookbook of Judy Lew, some slight modification made in blue)
Ingredients: makes 22
Pastry
187g all purpose flour
1 tablespoon sugar (I used caster sugar)
1/2 teaspoon salt
113g cold butter
1 egg yolk
2 tablespoons cold water
 Glaze : 1 egg yolk & 1 teaspoon soy sauce

Filling (A)
225g boneless chicken breast, minced
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice wine (I used brandy)
1 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon finely minced peeled fresh ginger
1 garlic clove, minced.
Toss and marinate chicken with ingredients (A) and let stand for 2 hours.

For frying the filling:
1 tablespoon oil
Some minced onions (about 1 tablespoon)
2 teaspoons curry powder
2 tablespoons oyster sauce (vegetarian mushroom oyster sauce)
1/2 teaspoon sugar
1 tablespoon rice wine (omitted)
1 tablespoon cornstarch dissolved in 5 tablespoons of chicken stock (water)

Method:
1) Heat wok or pan over medium heat, add oil. Stir-fry chicken and onions until chicken is opaque.

2) Add remaining ingredients,  bring to a boil and thicken with dissolved cornstarch mixture. My total cooking time about 8 mins.
Set aside. (Can be prepared ahead).

3) Prepare the Pastry
Combine flour,  sugar and salt in a big bowl. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.


4) Combine egg yolk and cold water.  Beat together with a fork just until combined.

5) Add egg mixture to flour mixture and stir with a fork to moisten. Flour mixture should just come together.  Add a little more water if mixture is too dry.

6) Cover and chill mixture for 15 minutes.  Turn dough out onto a light floured surface. Gently knead just to smooth out.

7) On a floured surface, roll dough into 1cm thick sheet and cut out 10cm rounds. (I used a 8cm cutter).
Use flour to keep fingers from sticking during handling of the dough. Place *1 tablespoon filling in the center of round. (*amount may vary depending on the size of your rounds)

8) Bring up / fold up the edges to form a triangle.  Can also be made into a crescent by folding round in half and crimp edges to seal. Place on a baking sheet, brush with glaze. Bake at 190°C (180°C) until golden brown (25 - 30 mins).

Maybe I didn't roll the dough thin enough,  I could only make 18 Curry Triangles puffs. But overall, the pastry crust is buttery fluffy, not too thick. My boy took a piece and he commented "nice & tasty, the curry is not too hot & spicy,  just nice !" ^-^
Okay, packed some to share with my sisters.

I'm linking another BUTTER post to the 'Little Thumbs Up' event and the theme for June is 'Butter' organized by 

Zoe of  'Bake for Happy Kids',  Doreen of  'My Little Favourite DIY' and hosted by

Jozelyn of   'Spice up my Kitchen'.

And

I am also linking this post to Cook-Your-Book#13 organized by Joyce (Kitchen Flavours).