curry puff pie

"You know, you should really open your own restaurant!"

It's probably a compliment that is thrown around quite frequently. And while it's only some of the time that people are being sincere and genuinely think that the complimentee (that's a word, right?) would in fact be successful as a restauranteur, even fewer complimentees would actually follow up on that.

My mum was that minority, and while I thought her food was alright, I think it was probably just due to the fact that Thai food wasn't as prevalent in Melbourne when she decided to open up her restaurant, and it was still an exotic, lesser-known food to many. Her food wasn't that unique or fancy; it was just traditional food you'd see regular people eat at home in Thailand.


But if there was one food that garnered the most compliments, it was definitely her curry puffs. These may have single-handedly been the reason why she got the got those "open your restaurants" compliments in the first place, which the made her consider doing the restaurant thing for a few years. Actually, scratch that. They are the sole reason my mum had a restaurant. My mum will never read this blog to deny it, so I'm just going make that statement and say that it's fact.

During my childhood, I used to love going to family gatherings or dinner parties, since my mum would always make these to take with us. She would make at least two trays worth, giving us the extra ones to tide us over and stop us from eating the good ones. It never worked though. I'd still sneak in a couple extra while the hot tray of these were resting on my lap in the car. Nothing compares to them when they're freshly cooked; crispy, flaky pastry gives way to the moist potato and chicken filling, with the amazing curry aroma wafting out of each steaming bite. Honestly, the best curry puffs I have ever had. Then again, I've never tried these in Thailand. I have a feeling that my mum has been behind this; making sure the only 'authentic' ones I've had are hers.

I would make them more often if I didn't have such an aversion to deep frying stuff at home. Plus, crimping the edges is fun, but does get a little fiddly. But after making a batch curry puff-virgin friends, I found myself with excess filling, so decided to make a simple pie instead.

While it wasn't as crispy and amazing as my mum's curry puffs, I must say it makes for quite a satisfying meal, with half the hassle and preparation time. I wonder if this will be the key recipe that'll inspire me to open my own restaurant. 

Curry Puff Pie

Ingredients:

• 600 g chicken mince
• 1 large onion, finely chopped
• 2 potatoes, finely chopped
• 4 tblspn curry powder
• 4 tblspn fish sauce
• 3 tbplspn cooking oil
• 4 tspn sugar
• 1/2 cup water
• 1 pack puff pastry

1. Preheat oven to 200C. lightly grease pie dish and place puff pastry on the base and around edges, and blind bake in oven for 5-10 minutes.
2. Heat oil in a pan on high heat, and add chicken and onion until cooked, about 5 minutes.
3. Add potato, curry powder, fish sauce and water, stirring continuously. Heat mixture til it starts to boil, and then lower heat and simmer until potatoes are cooked and mixture thickens. Remove from heat and allow it to cool slightly.
4. Pour mixture into pie dish, and top with puff pastry sheet. Apply eggwash on top, and then bake until crust is golden brown.