Curry Puffs

Hmmmmmm... these are so good for tea, party, breakfast or supper! :) Made these for a party some time ago and thought I could share the recipe. My brother-in-law requested for 50 pieces (for the party) and he ate 8 or 10, maybe. However, I do miss those juicy big curry puffs from IKEA MALAYSIA.

Ingredients
400g plain flour, sifted
1/2 tsp salt
175g butter
180ml cold water

Filling
200g chicken fillet (diced)
1 medium-sized yellow onion (diced)
4-5 medium sized potatoes (diced)
2 tbsp meat curry powder, mixed with enough water to form a paste
1 stalk curry leaves (use leaves only)
2cm cinnamon stick
1 star anise
120ml water
Salt and sugar to taste

Note: Chicken fillet is optional. I omitted and replaced with another 4 medium-sized potatoes. You can add more curry powder and some chilli powder if you like spicy curry puffs.

Egg Wash
2 egg yolks + 2 tsp egg whites

Method

Filling

1. Heat oil and fry onions till soft. 
2. Add curry leaves, cinnamon stick, star anise and curry powder and fry for 1-2 mins.
3. Add potatoes and fry for 2-3 mins.
4. Add chicken and fry for another 1-2 mins. Pour in water and season with salt and sugar, to taste.
5. Cover and cook until potatoes turn soft and filling becomes dry. 
6. Dish out and cool the filling thoroughly.

Dough

1. Put sifted flour and salt into a mixing bowl. 
2. Using your fingertips, rub butter into flour until it resembles fine breadcrumbs. 
3. Make a well in the centre and add in cold water to bind. 
4. Turn the dough onto a floured tabletop and roll out to 1/4 cm thickness. 
5. Cut into rounds with a 5cm round pastry cutter. 
6. Put a teaspoon of filling in the centre of each pastry. 
7. Fold pastry into half to enclose the filling.
8. Seal by pinching and fluting the edges. 
9. Splash a thin layer of egg wash on each puff.
10. Preheat oven to 200 degs and bake the curry puffs for about 20 mins or till golden brown. Alternatively, you can fry them in oil till golden brown and drain on kitchen paper.
11. Serve warm or at room temperature.