Malaysian Curry Puff

Name: Malaysian Curry Puff
Ingredients: Filling; 5 tablespoons oil; 1 medium red onion (finely chopped); 2 teaspoons meat or 2 teaspoons chicken curry powder; 1 teaspoon chili powder; 1/2 teaspoon turmeric powder; 1/2 cup of finely diced chicken breast; 2 large potatoes (boiled and finely diced); 1 1/2 teaspoons sugar; 1/2 teaspoon black pepper; 1/2 teaspoon salt; Pastry; 1 lb plain flour; 5 ounces margarine or 5 ounces shortening; 3/4 cup water; 1/2 teaspoon salt

16 ingredients

2 steps

Ingredients

Filling
5 tablespoons oil
1 medium red onion (finely chopped)
2 teaspoons meat or 2 teaspoons chicken curry powder
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1/2 cup of finely diced chicken breast
2 large potatoes (boiled and finely diced)
1 1/2 teaspoons sugar
1/2 teaspoon black pepper
1/2 teaspoon salt
Pastry
1 lb plain flour
5 ounces margarine or 5 ounces shortening
3/4 cup water
1/2 teaspoon salt

Directions

1

Make the filling first. Heat oil and fry onion gently until golden brown. Add the kurma powder, curry powder, chili, turmeric and fry gently. Add the chicken, potatoes, sugar, pepper, salt and cook for 5 minutes. Mix well and leave aside to cool.
2

To make pastry, mix flour with margarine, water, salt, and knead well. Let it rest for 1/2 hour. Cut the dough into circles (3 in) in diameter. Fold pastry over to make a half circle and crimp at edges. Deep fry in hot oil until golden.