Curry Puff

Filling:
500g Potatoes
200g Chicken thigh – cook & cut cubes
150ml Coconut milk
6 tbsp Curry meat powder
150g Onion – Chop to small pieces
16-20 pcs Quail eggs or 4 eggs cut into quarter (boil to cook & remove shells)

Seasoning:
2 1/2 tsp Sugar
1/2 tsp Salt
1 tsp Chicken powder

Method:

• Remove skin from potatoes.
• Put enough water in a corning ware pot with potatoes and use microwave to soften potatoes.
• Drain away water and cut potatoes to cubes.
• Put enough oil in wok, fry onion and curry powder till fragrant.
• Add chicken meat, continue to stir fry till aromatic and add in seasoning with coconut milk.
• Lastly add in potatoes and fry well.
• Add 2 tbsp plain flour and stir fry ingredients till dry.
• Dish up curry filling and leave to cool.

Skin Ingredients:
500g Plain flour-sifted
2 tbsp Sugar
110g Soft butter
110g Crisco
1 egg
125ml Water

Method:

• Mix egg and sugar together.
• In a mixing bowl add water, sugar & egg, butter, crisco and plain flour.
• Use dough hook to mix (at speed 2) till form into a soft dough.
• Cover and let it rest for about 30 mins.
• Dust some plain flour on table and use roller pin to roll out the pastry. (not too thin)
• Use a round cutter to cut the pastry and wrap with curry filling with one quail egg into it.
• Seal the side of the curry puff.
• Line a square tray with aluminum foil and dusted plain flour.
• Place the curry puff on tray and let it rest for about one hour in the fridge and deep fry till golden brown and crispy.