Curry Pillows

Ingredients:

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

Filling Ingredients

• 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

Directions:

For the Inner Dough

1. 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.
2. Cover dough and set aside.

For the Outer Dough

1. 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.
2. Cover and set aside.

Combining the Doughs

1. Divide the Inner Dough into 4 equal pieces (about 80-85 grams each) and form into balls.
2. Divide outer dough into 4 equal pieces (about 235 grams) and form into balls.
3. Wrap one piece of outer dough around one piece of inner dough and seal. Make a total of 4 balls.
4. Cover the balls with plastic wrap or towel and let rest 15-20 minutes.
5. 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.
6. Repeat step 5  two more times with each of the 7balls of dough. Cover dough and let stand about 15 minutes.

Filling Directions:

1. Bring about 1 quart lightly salted water to a boil. Add potatoes, and cook until just fork tender, 3-4 minutes.
2. Remove with mesh strainer and spread out on sheet pan to cool completely.
3. 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.
4. Melt butter as needed in a skillet over medium heat. Add onion and Thai or serrano chili; cook until translucent but not brown.
5. Add cooked potatoes and curry; mix well. Add peas and toss to combine. Season with salt and pepper.
6. 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

1. 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.
2. 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.
3. Roll or pat rounds to 1/8" thick circles.
4. Place about 1 Tablespoon filling in center of each round. Pinch edges to seal, ‘rolling’ the dough to create a decorative finish.
5. Deep fry in batches until golden brown. Remove from oil and place on rack or paper towels to drain excess oil.
6. Serve warm.