Fried Pork Curry Parcels ( Ga Ree Pap )


These are deep fried pastry parcels, like a small curried meat pasty, but fried instead of baked. The most unusual aspect of this dish is the pastry, it is made with two layers, an outer layer of pastry containing water, and an inner layer containing oil. They are eaten as a snack, a 'gop-gam' dish served with alcohol and they can be eaten hot or cold. Gop-gam are Thai snack dishes, and you'll find plenty more gop-gam dishes at my site, search for 'Appon's Thai Food' and come visit.

Ingredients for Outer Layer Pastry
100 gms Wheat Flour
50 ml Water
1 Tablespoon Oil
1/2 teaspoon Salt
1 Tablespoon Brown Sugar

Ingredients for Inner Layer of Pastry
50 gms Wheat Flour
50 ml Oil

Ingredients for Filling
60 gms Pork Mince
1 Teaspoon Curry Powder
50 gms Boiled Cubed Potato
50 gms Onion Chopped Finely
2 Teaspoons Sugar
2 Tablespoons Salt
3 Tablespoon Maggi Sauce
1 Teaspoon White Pepper

1. Fry the pork with the oil.
2. Add the curry, onion, potato, sugar, salt, pepper and Maggi sauce then stir fry for 3 minutes and leave it to cool. This is the filling.
3. Make the outer pastry by mixing the flour with the salt, sugar, oil and water until the dough is soft. Then cut it into 14 equal parts.
4. Make the inner pastry by mixing the flour and oil together. Cut the dough into 14 equal parts.
5. For each parcel, roll the outer pastry into a flat circle 4-6 cms diameter.
6. Next place the inner pastry into the middle of the circle and roll it flat again.
7. Put the pork curry into middle, fold over the edges into a small pasty shape and crimp the edges closed.
8. Deep fry them for 5 minutes. The filling is already cooked, you are only aiming to cook the pastry until it is golden brown.

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