Curry Puff

[Sussan Estela Olaya]

Hi Sahmini.

Welcome to the Scoolinary community, and thank you for your question!

Yes, you can freeze curry puffs before baking them. To do this properly:

1. Assemble the curry puffs according to the recipe, but do not apply the egg wash.
2. Place them on a tray in a single layer and freeze for 1-2 hours until firm.
3. Once firm, transfer them to a sealed bag or airtight container and store them in the freezer. They can be kept for up to 2-3 months.
4. When ready to bake, there’s no need to thaw them. You can bake them directly from frozen, adding an extra 5-10 minutes to the baking time until they are golden brown and fully cooked.

About the flour for the pastry dough

For this type of dough, you don’t need high-protein flour. All-purpose flour is ideal as it provides a good balance between elasticity and flakiness.

If you use higher-protein flour (such as bread flour), the dough may become more elastic and harder to roll out, affecting the layering. On the other hand, if you use very low-protein flour (such as cake flour), you might lose structure and have difficulty with the lamination process.

I hope this information helps!
Best regards.