Ingredients for the filling:
- 1 small onion, chopped
- 2 tbsp dried prawns, soaked and pounded finely
- 2 tbsp meat curry powder
- 3 large potatoes, peeled and diced
- 2 springs onion, sliced finely
- 1 tsp salt
- 1 tbsp sugar
- 5 tbsp oil
To make the filling:
Heat oil and fry chopped onion until sweat through. Add in the dried prawns, curry powder and 3 tbsp water and saute until fragrant. Add potaties and 1 cup water and cooked until potatoes are tender. Add salt and sugar to taste. Cook until the filling is dry. Leave to cool before use.
To make the pastry:
Using food processor, add in the flour, baking powder and salt, pulse to mix. Add in the shortening and pulse until it looked like breadcrumbs. Add in water and pulse until the dough is combined into a ball. Let the dough rest for 1/2 hour.
Roll dough out into a long sausage and cut into small portions size of a ping pong ball. Roll each portion into a thin circle and put the filling in the centre. Fold the pastry over to make a 1/2 circle and crimp the edge.
Deep fry until golden brown.