Petitchef

Curry Puffs

Appetizer
5 servings
15 min
15 min
Very Easy

Ingredients

5

Pastry:

Filling:

Preparation

  • The filling:
    Heat oil and fry the chopped onions until sweat through. Add the garam assam paste, curry powder and saute until fragrant. Add the chicken, potatoes, and 1 cup water, cook until potatoes are fork tender. Add salt and sugar to taste and cook until filling is dry.. Leave aside to cool.
  • Pastry:
    Using the food processor, add in flour, baking powder and salt, pulse to mix, then add margarine/shortening and pulse until it looked like breadcrumbs. Add water and pulse until the dough is combined into a ball.. Let it rest for 1/2 hour.
  • Roll dough out into a long rope and cut into small portions. Roll each portion into a very thin circle and put the filling in the center(amount of filling depends on the size of the circle).
  • Fold pastry over to make a half circle and crimp the edges. Deep fry in hot oil until golden.
  • Serves.

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Photos

Curry Puffs, photo 1
Curry Puffs, photo 2
Curry Puffs, photo 3

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