Curry Puff Knish


Makes around 8 knishes

A mash-up of the Singapore curry puff and Jewish potato knish.

Knish dough from Smitten Kitchen.

Curry Puff Knish, Minty's Table, Lauren Monaco Illustration, Singapore, Jewish, JewAsian

For the filling:
5 tbsp vegetable oil
1 red onion, diced
2 1/2 tsp curry powder
1 tsp chili powder
1/2 tsp turmeric powder
1 curry leaf
1/2 cup of finely diced chicken breast meat
2 large potatoes, peeled, boiled and diced
1 1/2 tsp sugar
1/2 tsp black pepper
1/2 tsp salt
2 hard boiled eggs, diced

For the dough:
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 large egg
1/2 cup schmaltz, or vegetable oil or a combination of both
1 tsp white vinegar
1/2 cup water

To glaze:
1 large egg yolk 1 tsp water

Make the filling first: Prep all ingredients. Heat oil in a large skillet. Fry onions until golden brown. Stir in the curry powder, chili, turmeric. Add the chicken, potatoes, curry leaf, sugar, pepper, salt and cook for 5 minutes until chicken is cooked through. Stir to combine and and leave aside to cool. Set chopped hard boiled eggs to the side. These will be placed in the filling later.

Make the knish dough: Stir together flour, baking powder and salt in a large bowl. In a small bowl, whisk egg, schmaltz and/or oil, vinegar and water. Pour the liquids over the flour mixture and stir to combine. Knead until smooth, about 1 minute. You can also knead the mixture inside the bowl if the bowl is large enough. Place dough back into bowl and cover with plastic wrap. Set it aside at room temperature for an hour. The dough can also be set in the fridge for up to 3 days until ready for use.

Assembly: Preheat oven to 375 and line a baking sheet with parchment paper.

If there is some oil around the rested dough, knead it back into the dough. Divide dough into two sections. On a floured surface, roll one half of dough into a thin sheet, into roughly a 12 inch square.

Spread half the curry filling in a 2-inch log across the bottom of the dough. Dot the filling with half of the chopped hard boiled egg. Roll the filling up the dough, but not too tightly. Roll until the log has been wrapped with dough twice around. Trim any extra unrolled dough and add it to the second half of dough. Repeat process with the second halves of dough, filling, and egg.

Trim the ends of the dough so that it is even with the filling. Indent the log every 3 inches and twist the dough around at each indentation (as if you were making sausage links). Cut the dough at each twist. Pinch the ends together to seal the bottom of the knish. Flatten the knish slightly with the palm of your hand. You can leave the top of the open, or pinch the dough at the top together to seal it.

Arrange knishes on prepared baking tray, leaving room between them. Whisk together egg yolk and water and brush it over the knishes. Bake for 45 minutes, until even golden brown, rotating if needed. Let cool.

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