Thai Curry Puff

Adapted from Rasa Malaysia

Yield:

Prep time: 20 minutes
Cook time: 15 minutes


Ingredients

Filling
5 tablespoons oil
1 medium red onion, finely chopped
1/2 teaspoon kurma powder or chicken curry powder

2 teaspoons meat or chicken curry powder

1 teaspoon chili powder
½ teaspoon turmeric powder

1/2 cup of finely diced chicken breast meat

2 large potatoes, boiled and finely diced

1-1/2 teaspoon sugar

1/2 teaspoon black pepper
1/2 teaspoon salt

Pastry
1 lb plain flour

5 oz margarine or shortening

3/4 cup water

1/2 teaspoon of salt
1 egg (if baking the puffs)


Instructions

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.

To make pastry, mix flour with margarine, water, salt, and knead well. Let it rest for 30 minutes. Cut the dough into circles, 3 inches in diameter. Fold pastry over to make a half circle and crimp at edges.

Either deep fry in hot oil until golden, or if baking, brush the puffs with a beaten egg and bake at 375 degrees for 10 minutes or until golden brown.



 
Notes

Use frozen puff pastry sheets instead of making the pastry.