Inner Dough Ingredients
- 2 cups cake flour
- 1 teaspoon salt
- 1/2 cup vegetable or canola oil
Outer Dough Ingredients
- 4-1/2 cups cake flour
- 3/4 cup vegetable oil
- 2 teaspoons salt
- 1 Tbsp + 1tsp granulated sugar
- 1/2-3/4 Cup cold water
- canola, peanut, rice or vegetable oil for frying
- 4 ounces (1 cup) English peas, preferably freshly shucked
- 4 ounces (1 cup) yellow onion, diced ¼-inch
- 3/4-1 pound Idaho® potatoes, peeled and cut into ¼ inch cubes to make 2-1/2 cups
- 2-4 ounces unsalted butter
- 1 teaspoon yellow curry powder
- 1/2 teaspoon granulated sugar
- 1 Thai or serrano chili, minced
- Salt and freshly ground black pepper to taste
For the Inner Dough
- Mix cake flour, oil and salt in a stand mixer with dough hook, scraping sides until evenly blended and dough pulls away from sides of the bowl. Dough will be soft. Or knead by hand in a large bowl.
- Cover dough and set aside.
For the Outer Dough
- Place flour, oil, salt and sugar in bowl of stand mixer. Mix on medium speed until combined. Gradually add 1/2 to 3/4 cup water, stopping mixer as needed to scrape bowl. Add enough water to make a soft dough that pulls away from sides of the bowl, mixing about 5 minutes until very smooth. If it dough gets sticky, add flour by the tablespoon until smooth.
- Cover and set aside.
Combining the Doughs
- Divide the Inner Dough into 4 equal pieces (about 80-85 grams each) and form into balls.
- Divide outer dough into 4 equal pieces (about 235 grams) and form into balls.
- Wrap one piece of outer dough around one piece of inner dough and seal. Make a total of 4 balls.
- Cover the balls with plastic wrap or towel and let rest 15-20 minutes.
- Roll out each dough ball into a thin rectangle about 5" x 9" x 1/4". Starting with the shorter side, roll dough into an 8-9" log (similar to a jelly roll). Cover with plastic wrap or towel and let rest 15-20 minutes.
- Repeat step 5 two more times with each of the 7balls of dough. Cover dough and let stand about 15 minutes.
- Bring about 1 quart lightly salted water to a boil. Add potatoes, and cook until just fork tender, 3-4 minutes.
- Remove with mesh strainer and spread out on sheet pan to cool completely.
- In same pot of water, cook peas for 30 seconds. Remove with mesh strainer and place in bowl of ice water. Drain from ice water and spread out on a towel to dry.
- Melt butter as needed in a skillet over medium heat. Add onion and Thai or serrano chili; cook until translucent but not brown.
- Add cooked potatoes and curry; mix well. Add peas and toss to combine. Season with salt and pepper.
- Cool filling completely before making pastries.
Filling and Frying
1 large pot
Mesh or wire strainer
1 gallon canola, peanut, rice or vegetable oil for frying
- While dough is resting, place oil in pot over medium high heat. Checking with a candy thermometer, bring to 350°F. If necessary, lower heat to maintain the temperature.
- Slice logs to create 1/2" rounds (note: you should be able to see the layers of inner and outer dough). Keep dough you are not working with covered to prevent drying.
- Roll or pat rounds to 1/8" thick circles.
- Place about 1 Tablespoon filling in center of each round. Pinch edges to seal, ‘rolling’ the dough to create a decorative finish.
- Deep fry in batches until golden brown. Remove from oil and place on rack or paper towels to drain excess oil.
- Serve warm.
Melody Bishop and Dennis Kelley
Up on Knox