16 November 2009

SPICY MUTTON PUFF

It has been a long time since I wanted to try out this recipe but was afraid to do so due to the tedious steps in making the pastry which I need to follow properly. Anyway, I gave it a try and I managed to produce delicious savoury puff within an hour. My 'guinea pigs' have pre order these puff with custard cream filling for our coming gathering!


FILLING
minced mutton, boiled potatoes (diced), boiled egg (diced), curry powder + kurma ayam powder (mixed with water), ginger+garlic+onion+fresh red chilies+dried chilies (blended), curry leaves, salt+sugar+chicken granules (to taste)


METHOD
1. When oil is hot, put in blended ingredient, mixed curry powder and curry leaves and stir fried under low heat.
2. Add in mutton, diced potatoes and egg. Pour in 4 tablespoon of water and leave it to simmer.
3. Put salt, sugar & chicken granules and mix it well.
4. Set aside.



CHOUX PASTRY
300ml water, 120g butter, 1/8 tsp salt, 150g flour, 4 eggs, 2 tsp baking powder

METHOD
1. Put water, butter and salt into a small pot and bring to boil.
2. Remove from heat and add in flour.
3. Sitr and cook with low heat till it can leave the side of pot and form into
dough. Leave it to cool.

(fm right to left ...step 1 to 3)



(from right to left ..step 4-6)

4. Add eggs one at a time, mix it well till smooth and silky
5. Add in baking powder and combine it well.
6. Use a spoon to scoop the mixture/put into a piping bag and pipe mixture onto a greased baking dish





7. Baked in oven at 210 celcius for about 15-20 minutes till lightly brown. Change to 180 celcius and continue to bake for 15 minutes till golden brown.


8. Remove and leave it to cool.
9. Cut puff from the side center and stuff in spicy mutton filling.





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