baked tuna puffs

This is my second attempt at baking tuna puffs and I am happy to say that this batch turned out well.

The traditional curry puffs are often deep fried. However, I do not like to deep fry food because the food is oily, the deep frying fills the entire kitchen (and in fact, our entire apartment unit) with the smell of oil and there is always a risk of scalding from the hot oil. As such, I prefer to bake the puffs.

INGREDIENTS (pastry)

500g plain flour
100g rice flour
100g tapioca flour
200g butter (cold)
250g water
egg
water


INGREDIENTS (filling)

canned tuna (in water)
mayonnaise
red onion (chopped)
salt
freshly ground black peppercorn

METHOD

1. Sift the plain flour, rice flour and tapioca flour in a bowl. Add the cold butter to the flour mixture and cut the butter into small pieces using a butter knife. Using your finger tips, rub the butter into the flour until the mixture resembles breadcrumbs. Slowly add the water and knead into a dough. Cover the bowl with a cloth and let the dough rest for 20 minutes.

2. Drain off the water from the tuna and mix the tuna with the mayonnaise and onion. Add salt and freshly ground black peppercorn to taste.

3. On a floured board, roll out the dough into 1/2 cm thick and cut into 3" round shape using a cookie cutter. Further roll out each round shape to flatten them. Place 1 tbsp of filling in the middle of the dough and fold in half. Use the teeth of the fork to press into the edges of the dough on both sides of the edges.

4. Mix the egg with a little water in a bowl. Brush the side of the puff that is facing up with the egg wash before baking in an oven preheated to 220 degrees celsius for 10 minutes. Turn the puff over to the other side, brush with the egg wash and bake at 220 degrees celsius for 10 minutes.

5. Let the puffs cool thoroughly before storing them in an air-tight container.