Curry puffs with chicken & potatoes

Ingredients

(A) Pastry
400 gms all purpose white flour
150 gms butter

1/2 tsp salt
Some iced water
Flour for dusting

(B) Filling
200 gms chicken breast – cubed
4 medium-large potatoes – peeled and cubed
1 large onion – diced
1 tbsp curry chicken powder
1 tbsp beef rendang powder
1 tsp chicken stock
50 ml water
Salt & pepper to taste
Oil for deep frying

Method

1. Mix the spices with some water until it forms a paste. In a wok/pan, fry the paste with some oil until fragrant. Add in the potatoes and onions, and fry for 2-3 minutes before adding in the cubed chicken. Fry until the chicken is cooked.
2. Add in the water, chicken stock, salt & pepper to taste, cover and cook until the potatoes are soft. You may need to add more water if necessary – keep an eye out. You don’t want your filling to burn before the potatoes are soft.
3. Once the potatoes are cooked, continue frying the filling until it’s dry. Be careful not to burn it. When ready, dish out to cool thoroughly.
4. Prepare the pastry by mixing (A). On a floured surface, divide the dough into equal portions and roll out the portions into circles measuring 12 cm in diameter and a thickness of about 2mm. You don’t have to be this accurate – this is just a gauge. Place about a teaspoon or more (estimate as you go) of the filling, fold carefully, pinch the edges to seal and create a flute edge by folding in the edges.
5. When finished, deep fry these in hot oil until golden brown. Serve warm as is.

NOTE: You can actually keep the extras in the freezer for a month – just deep fry the puffs (after you’re done filling and sealing them) for one minute or so (the curry puffs won’t be golden brown which is okay), dish out, cool and freeze. When you want to eat them, just take out from the freeze and deep fry them directly (do not thaw) until golden brown,


Source:
http://thescarfer.net/blog/2009/06/03/curry-puffs-with-chicken-potatoes/