Mushroom & Pennywort Pie

Preparation time: 45 mins
Serving: 5-7 pax


For Butter Dough

290g wheat flour
10g conflour
45g butter
40g margarine
15g Mazola corn oil

For Oiled Dough

290g wheat flour
50g Mazola corn oil
120ml water
A pinch of salt

Sardine Filing

1 tin sardines
1 large yellow onion
5 cloves garlic
1 teaspoon fish curry powder
5 pieces of curry leaves  
10 teaspoon Mazola corn oil


Curry puff skin

Mix the ingredients for the butter dough to create an even dough. Roll into a ball, then divide into 4-5 smaller balls.

Mix the ingredients for the oiled dough well, then divide the resulting dough into 4-5 balls that are slightly larger than butter dough balls.

Wrap each butter dough ball with an oiled dough ball, then roll into a ball. Flatten the combined dough balls with a rolling pin and then roll the dough into a cylinder. Flatten the dough in the opposite direction and then roll into a cylinder again.

Use a sharp knife to slice the previously rolled dough to desired thickness. Then roll each portion flat into single curry puff skin. Ensure that the bottom of the dough forms the outer skin of the curry puff. Dough can be stored in the refrigerator until ready for use. 

Sardine Filing

Saute the sliced onion with garlic, then add the salt and curry leaves.

Mash the sardines in a bowl and mix with the curry powder. Add to the sautéed ingredients and continue to stir until slightly dry. Wait until the filling cools before filing and sealing each curry puff.  

Before frying, make sure the curry puffs have been refrigerated for 10 minutes.