Curry Puff

🔥 Prep

• Measure out 300g flour into a mixing bowl.
• Cut 100g butter into small cubes and keep cold.
• Peel and dice 300g potato into 1cm cubes.
• Peel and finely chop 1 onion.
• Cut 100g chicken into small bite‑size pieces.
• Measure 2 tbsp curry powder, 1 tsp salt, and 100ml water and have them ready.

🔥 Cook

• 1. To make the pastry, rub the cold butter into the flour until the mixture resembles fine crumbs, then add the 100ml water and 1 tsp salt, mixing until a smooth dough forms; wrap in plastic and chill for 30 minutes.
• 2. In a pan, heat 1 tbsp oil over medium heat, add the chopped onion and sauté for 3 minutes until translucent.
• 3. Add the chicken pieces and cook for 4 minutes, stirring, until they are no longer pink.
• 4. Stir in the diced potato, 2 tbsp curry powder, and a splash of water; cook for 5 minutes until the potato is just tender, then remove from heat and let the filling cool.
• 5. On a lightly floured surface, roll the chilled dough to about 3mm thickness; cut circles of 8‑10 cm diameter using a cutter.
• 6. Place a spoonful of the cooled filling in the centre of each circle, fold over to form a half‑moon, and press the edges with a fork to seal.
• 7. Heat oil in a deep pot to 180 °C (use a thermometer); fry the puffs in batches for 4‑5 minutes, turning once, until they are golden brown and crisp.
• 8. Remove the puffs with a slotted spoon and drain on paper towels.

🔥 Serve

• Arrange the curry puffs on a platter while still warm.
• Serve with sweet chili sauce or a small bowl of cucumber‑mint raita for dipping.
• Pair with a simple green salad or steamed jasmine rice if desired.