Curry Chicken Tart 咖喱鸡挞

I was flipping some old recipe books for inspiration when I came across this recipe on curry chicken tart. What I really liked about the recipe was the flaky pastry that involves combining a water dough and oil dough. Unlike western pastries, that is short and crumbly, this type of crust is flaky with many layers. This type of crust is used in many Chinese pastries like egg tarts and ham tan sou.

To make this flaky tart, an oil dough is first wrapped with the water dough. It is then worked like a puff pastry to get the nice layers. I didn't really get very distinct layers. Maybe I worked the dough too thin. I was, however, very satisfied with the taste and crunch.

I also liked the idea of making a savoury tart. This tart tastes like curry puffs, minus the frying. Like most recipes that I found from book, this recipe has been modified quite a bit to suit my taste but I did use the same recipe for the pastry. The results was really good.

Curry Chicken Tart 咖喱鸡挞

Adapted from Famous Cuisine 25th Issue

Makes 10 tarts 

Ingredients

Oil Dough
70 g plain flour
70 g  butter

Water Dough
70 g plain flour
20 ml shortening
20 ml water
1 egg yolk
1 tsp salt

Filling
120 g chicken meat, diced
100 g boiled potato, diced
1 small onion, diced finely
2 tbsp curry powder
2 tsp sugar
1 tsp salt

Egg Mixture
1 egg
120 ml whole milk
a pinch of salt

Garnishing
Coriander leaves, chopped

Cooking Instruction

1. Mix all ingredients in oil dough and water dough in separate bowls.

2. Roll out water dough into a round flat disc just enough to wrap the oil dough. Once wrapped, roll dough into a rectangle. Fold inwards with the long ends touching. Make another fold in the middle (4 layers all together). 

3. Now the dough is in the shape of a log. Roll it out into a rectangle again. This time make 3 even folds. Repeat for another time.

4. Roll the dough out into a rectangle again and roll dough into a log. Cut dough across into 10 equal discs (this would depend on how big your tart mould is).

5. Take one disc and roll into a round disc about 3 mm. Line the tart moulds and trim off edges. Cover and chill pastries. Meanwhile, mix all ingredients in filling and egg mixture separately.

6. Remove tart crust and add filling equally. Fill up tart with egg mixture. Sprinkle with some coriander leaves.

8. Bake in preheated oven at 180C for 20 minutes.