Keema Curry Puff Pastry
This is a savory French pastry with a twist of Indian flavors. A French dessert mille-feuilles, sometimes referred to as a Napoleon, has layers of puff pastry alternating with custard or pastry cream. Regional variations exist worldwide. This version uses spicy Keema curry, full-bodied cream cheese, and flaky puff pastry made with rice flour.
Ingredients
For the puff pastry
| ¾ cup (180g) | unsalted butter |
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| ½ teaspoon (3g) | salt |
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| ½ cup (120ml) | ice-cold water |
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| 1¼ cups (200g) | rice flour |
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| 1 teaspoon (2g) | curry powder |
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For the curry
| ½ teaspoon (2.5g) | garlic, minced |
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| ½ (70g) | onion (about ½ cup) |
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| 1 (60g) | carrot (about ½ cup) |
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| 1 teaspoon (5ml) | vegetable oil |
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| 3.5oz/100g | ground pork or beef |
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| 1 teaspoon (6g) | chicken or beef bouillon |
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| 2 teaspoons (4g) | curry powder |
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| 1¼ cups (300ml) | water |
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| ¼ (16oz/454g) can | garbanzo beans (about ½ cup) |
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| 2 teaspoons (6g) | rice flour |
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| 1 tablespoon (15ml) | water |
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| 2 teaspoons (12g) | ketchup |
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| Salt and pepper to taste | |
For the assembly
| ½ cup (100g) | cream cheese, at room temperature |
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| ½ cup (100ml) | heavy cream |
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| ¼ cup | shredded coconut |
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| Garbanzo beans for garnish | |
Directions
For the puff pastry
Cut butter into 1/3 inch (1cm) cubes and chill in the refrigerator. Mix salt and ice-cold water in a separate bowl, and chill in the refrigerator.
In a small bowl, combine rice flour and curry powder. Add chilled butter and mix briefly. Chill in the refrigerator for 30 minutes.
Combine the salt-water into the flour mixture, without kneading, then form a ball.
Dust the surface with rice flour. Roll out the dough into a 1/8 inch (5mm) thick sheet. Fold in thirds.
Turn the dough 90 degrees, and roll out the dough into a 1/8 inch (5mm) sheet. Fold in thirds.
Wrap the dough and chill in the refrigerator for 30 minutes or longer.
Repeat the process 2 more times, resting the dough in the refrigerator for at least 30 minutes each time.
Preheat the oven to 400°F (200°C).
Roll out the chilled dough into a 1/8 inch (2-3mm) thick sheet. Cut 12 circles using a 5 inch (12cm) round cutter.
Bake the puff pastry on lined baking sheets. When the pastry begins to rise, place parchment paper over them, then put a lightweight oven tray to bake them evenly flat. Bake for 15 minutes longer. Set aside to cool.
Toast shredded coconut in the 375°F (190°C) oven for 2-3 minutes. Set aside to cool.
For the curry
Finely chop garlic, onions, and carrots.
Heat vegetable oil in a skillet over medium-high heat. Add garlic and cook until fragrant. Add onions and carrots. Sauté until soft.
Add the ground meat. When cooked thoroughly, add bouillon, curry powder, and water. Simmer for 10 minutes over low-heat, stirring occasionally, then add garbanzo beans. Season with salt and pepper.
In a small bowl, combine rice flour with 1 tablespoon water to make a slurry. Add the slurry and ketchup into the curry. Simmer for 5 minutes longer.
Season with salt and pepper, and additional curry powder, if necessary.
For the assembly
In a bowl, whisk together the cream cheese and heavy cream.
Over a piece of puff pastry, pipe the cream cheese mixture with a desired tip.
Place another puff pastry over the cream cheese mixture, spoon Keema curry, then place another puff pastry on top.
Garnish with toasted shredded coconut and garbanzo beans. Serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.