Curry Puffs

We were going to a Midsummer party at my BIL's place and we couldn't go empty-handed, could we? So, I brought some curry puffs for their indulgence. They weren't that nice in shapes as there was something wrong with my dough. A tad too soft. I didn't know what was the cause, really. That was the first flop I had in making curry puffs. Hmmmmm.........But luckily, they were still edible. ;)

Spicy potatoes

Eggs

Roll out the dough

Fill each piece with potatoes and shape them as you want
Egg glaze before putting them into the oven

Ready to go!

Sedapppp

Ingredients

Dough

400g plain flour- sifted

1/2 tsp salt

175g butter

180ml cold water

Filling

1 onion - diced into small cubes

200g potatoes - diced into small cubes

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

100ml water

Salt and sugar to taste

1 cube of chicken stock

Method

Filling

1. Heat up a little oil and fry onions till soft.
2. Add curry leaves, cinnamon stick, star anise and curry powder and fry for 1-2 minutes.
3. Add potatoes and fry for 2-3 minutes.
4. Pour in water and mix in salt, sugar and chicken cube.
5. Cover and cook until potatoes turn soft and filling is dry. 
6. Dish out and cool the filling thoroughly.

Dough

1. Put sifted flour and salt into a mixing bowl. 
2. Rub butter into flour with your fingertips, until it resembles fine breadcrumbs.
3. Make a well in the centre and add in cold water to bind and form into a dough.
4. Turn the pastry onto a floured tabletop and roll out to 1/4cm thickness. 
5. Cut into a round with a 5cm round pastry cutter. 
6. Put a dessertspoon of filling in the centre of each pastry round. 
7. Fold pastry into half to enclose the filling. 
8. Seal by pinching the edges and you can use a fork to make the patterns or fold it with your fingers. 
9. Preheat your oven to 200 degrees.
10. Glaze the curry puffs with egg wash and bake for 15-20 minutes or till golden brown.
11. Serve warm and let them cool slightly before serving.
12. Enjoy!