Curry Puff

I've been doing curry puffs for a few times now and so far received good feedback from friends.

Today, I'm going to do it for my friends from New Jersey. They will be visiting us for this coming Memorial Holiday. I hope they like it.

Ingredients:-

Filling

• 7 tbsp cooking oil
• 1 big onion
• 1 tsp kurma powder
• 4 tsp meat or chicken curry powder
• 1 tsp turmeric powder
• 2 cups finely diced chicken breast meat
• 2 large potatoes
• 3-4 tsp sugar ( individual preference )
• 1 - 3 tsp black pepper ( individual preference )
• 1- 2 tsp salt ( individual preference )

Put all filling ingredients together in a small bowl except chicken & potatoes.

Chopped the onion.

Finely dice the potatoes into small cube.

Boil the diced potato cubes for a while.

Finely dice the chicken breast.

Method:-

Heat the wok with cooking oil and add in chopped onion. Fry the onion until transparent.

Add in all filling ingredients into the wok.

Stir fry till all ingredients cooked, then set aside to cool.

Pastry

Ingredients:-

• 3 3/4 cups all multi purpose flour
• 5 oz margerine
• 3/4 cup water
• 1/2 tsp salt

Method:-

In small saucepan, melt the margerine.

Add in flour, melted margerine, salt and water into a bowl

Knead well with your hand.

Let the dough rest for 1/2 hour.

Separate them into small round balls.

Use hand to press the ball into a flat surface. Moist the hand with some water if the dough is too dry.

Add 1 -2 tbsp filling on the dough.

( Optional: You can also add a slice of boiled egg into the filling )

Fold the dough over the filling. Press around the ends to seal it.

Using hand, make small folds around the end. One after another to overlap the previous fold. This takes some practice.

Ready to fry or bake. I choose to bake as it's healtier and easier.

Heat the oven to 350 degree F and bake for 40 minutes or until golden brown.

Ready to eat!

If you cannot finished all the curry puffs, you can put them in the tupper ware and keep in the fridge. When you want to eat, just bake it will do.