Chicken curry puffs

Ingredients

Outer layer:

• 400 g flour
• 50 g margarine
• 1/3 teaspoon salt
• 1/2 egg
• 170 ml water

Inner Layer:

• 120 g flour
• 60 g shortening

To Make the Filing:

• 200 g chicken fillet, diced
• 1 onion, diced
• 200 g potatoes, diced, boiled and cubed
• 2 tablespoons meat curry powder, mixed with enough water to form a paste
• 1 stalk curry leaves, use leaves only
• 120 ml water
• Salt and sugar to taste
• Seasoning

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Preparation

• Outer layer:
  Boil margarine, water and salt. Pour into the flour. Add in egg. Knead well. Let dough rest for a while. Divide into 8 portions.
• Inner layer:
  Mix flour and lard/shortening together. Knead well and divide into 8 portions.
• Wrap inner layer with outer layer. Flatten it and then roll it up like a swiss roll. Repeat twice and then divide into 2 portions.
• With cut side on the table, roll dough into a circle and fill with a spoonful of curry filling. Wet the outer rim of circle and fold into half, seal the edges.
• Puffs can be left to freeze and packed in ziploc bag when frozen until needed. To fry frozen curry puffs, start them in cold oil.
• Remove several ladles of hot oil as the puffs are slightly brown, turn heat on to the highest and fry puffs until brown. This way will ensure that the puffs will not be soggy.
• To fry the second batch, add in the slightly cool oil and put in the frozen puffs, frying the same way as above.
• If you are frying immediately, heat up oil and then turn your fire to low. Add the curry puffs one at a time (do not over crowd). Put fried puffs in 250F oven to keep warm.
• The Filing:
  Mix the chicken fillet with the curry powder. Heat about 3 tablespoons of oil in a pan until hot. Add the onions and fry until slightly soften. Then add the diced chicken and curry leaves. Fry for about 2 minutes, then add in the water. Cook until water has almost evaporated. Then add in the potatoes. Season to taste and cook for a further minute. Leave to cool completely before using.