Curry Puff 2

This version of curry puff reminds me of my school days where I use to buy them from the Malay stall in the school canteen for only 10sen. This curry puff pastry is different from the spiral curry puff Ingredients for the pastry:

• 11/2 cup of plain flour
• 5o g shortening
• 1/4 tsp salt
• 1/2 tsp baking powder
• 4 tsbp water

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.