Ka-ree puff (chicken curry puffs thai style)

Ingredients

Filling :

• 1 cup of finely diced chicken breast meat
• 1 garlic clove, finely chopped
• 3 tablespoons coriander, finely chopped
• 2 tablespoons freshly ground black pepper
• 1 teaspoon ground coriander
• 1teaspoon ground turmeric
• 1 teaspoon ground cumin
• 120 g. carrot, peeled and finely diced
• 180 g. potato, peeled and finely diced
• 1teaspoon caster sugar
• 1 teaspoon soy sauce
• 2 teaspoons lemon juice
• 1 red chili finely chopped
• 75 peas, fresh or frozen

Pastry :

• 300 g. plain flour
• Pinch salt
• 75 g. butter, soft at room temperature
• 75 ml. coconut milk

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Preparation

• Pastry :
  Sift the flour in a bowl with the salt and break up the butter into small pinches and add it to the butter.
• Using your hand rup the butter into the flour so that you have a crumb like mixture.
• Add the coconut milk and mix it in with the flour until you have a firm dough.
• Turn the dough out onto a work surface and knead it for 8-10 minutes until you have a pliable ball of dough.
  Cover the dough with cling film and refrigerate it for at least 30 minutes but preferably overnight before using.
  
• Filling :
  Place the oil in a large saucepan over a moderate heat.
  Add the garlic, fresh coriander, ginger, spring onion, pepper, ground coriander, turmeric and cumin to the oil and cook it for a couple of minutes until the mixture is aromatic.
• Stir in the carrot and potato coating them in the spices and cook for a couple of minutes.
  Add the lemon juice, fish sauce, chili, sugar and a couple of tablespoons of water.
• Leave them to cook for 10-15 minutes, stirring occasionally until the carrot and potato is tender,
  add the peas, return it to the heat for a further 5 minutes.
• The liquid should be evaporated and the vegetables should be cooked.
  Remove the mixture from the heat and allow to cool.
  
• Curry Puffs :
  Rolls the pastry out so that it is 2-3 mm thick. Cut out 8 cm. rounds with a biscuit cutter.
  Place a small spoonful of the curry mix in the centre of each round.
• Moisten the sides of the pastry with water and fold it over, so that you seal in the filling.
  Mark the edges with a fork and set them aside until ready to cook.
• To Cook :
  Heat the oil in a deep fryer, wok or saucepan to 180 - 190 C. Cook a few of the curry puffs at a time until golden brown (around 2 minutes).
• Remove the curry puffs and drain them on kitchen paper and repeat the process, until you have cooked them all.

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