Recipe for Curry Puffs

Ingredients

For water dough:
200 g plain flour
100 ml water, mixed with
1/4 teaspoon salt
1 tablespoon shortening or 1 tablespoon margarine

For oil dough:
100 g plain flour
75 g margarine or 75 g shortening

For filling:
220 g potatoes (cubed)
100 g big onions (cubed)
Chicken fillet/breast (cubed)
2 tablespoons curry powder
1 tablespoon fried chili paste
1 sprig curry leaf
1 tablespoon oyster sauce
salt, to taste
sugar, to taste
light soy sauce, to taste
1 dash pepper

1 To make WATER DOUGH, place flour in a mixing bowl.
2 Rub in shortening and add in the water.
3 Knead into a smooth dough and leave aside to rest for 10 minutes.
4 Divide into 12 equal portions.

5 To make OIL DOUGH, rub shortening or margarine into the flour to form an oily dough.
6 Divide into 12 equal portions.

7 To make FILLING, heat pan with 3 tbsp oil.
8 Fry all the ingredients till fragrant.
9 Add water and fry till dry.
10 Add water again and fry till dry and potato become soft.
11 Cover the pan once in a while so that the potato will be cooked faster.
12 Repeat steps 9 to 11 until potato is soft. Leave to cool.

13 Wrap oil dough inside water dough.
14 Flatten the dough using a rolling pin to shape a thin circle.
15 Add filling and seal the sides.
16 Pinch the edges to form a scallop design or any design. Deep fry puffs in medium hot oil.