BAKED CURRY PUFF

Have been contemplating for awhile to make Curry Puffs,

but having them deep fried

just put me off the idea

until I read li-shuan's recipe

www.li-shuan.blogspot.com/2012/07/curry-puff.html

Pastry:

250g all purpose flour

50g rice flour

50g tapioca flour

50g butter

50g oil

130ml icy cold water

pinch of salt

Filling:

350g potato, peeled & diced

1 large onion, diced

160g chicken breast, cut in small pieces

1 Tbsp curry paste (I used A1)

1 Tbsp cooking oil

some curry leaves

1/2 tsp salt

1 tsp sugar

1 tsp chicken powder

1 cup water

Method:

Filling:

1) heat up cooking oil in kuali, add onions and fry until fragrant

2) add potato & curry paste

3) add water to cook until potato is soften

4) add breast meat & the rest of the seasoning

5) cook until liquid is reduced

6) dish out to cool before using

Pastry:

1) sift 3 types of flour into a large bowl, set aside

2) in a small sauce pan. melt butter in cooking oil

3) pour hot oil over flours & mix until mixture resembles fine bread crumbs 

4) add in icy cold water, knead to form a soft dough

5) cover dough & leave in fridge for 30min

6) divide into 25g each & wrap filling

7) arrange on baking tray & apply egg wash

8) bake @ 180'C for 10min, turning and bake another 5 min 

Notes:

1) can use toaster oven to bake

2) can freeze the unbaked puffs until required