FRIED CURRY PUFFS
The pastry for Fried Curry Puffs may be made with or without coconut cream.
8 oz (250 g) all-purpose flour, sifted
¼ teaspoon salt
½ cup (125 g) coconut cream or 3 oz (75 g) soft butter
3 oz (100 ml water)
1 tablespoon oil
1 medium-sized onion, finely chopped
8 oz (250 g) lean lamb, beef or chicken, finely chopped or ground
2 tablespoons commercial Malaysian Indian meat curry powder
½ teaspoon coarsely ground black pepper
Salt to taste
1 large potato. Boiled, peeled and diced
Oil for deep-frying
Sift the flour and salt together. Add the coconut cream or butter and then water, and lightly knead into a soft dough. Set aside to rest for 15 minutes or so. Roll out thinly and cut circles about 3 in (8 cm) across.
Heat 1 tablespoon of oil in a pan and fry the onion until golden. Add the meat, curry powder and pepper. Stir until everything is well mixed and the meat has changed color. Add salt to taste and a little water. Cook for 5 minutes-until the meat is done and the curry is dry. Add the potatoes and stir thoroughly to mix. Set aside to cool.
Place a little filling on each pastry round, fold over into a semi-circle and crimp edges to seal. Deep-fry in plenty of hot oil until golden brown. Drain and serve hot or cool, accompanied by a bowl of mint chutney for dipping.
Frozen ready-made flaky or puff pastry may be used instead of the one given above, but in this case the curry puffs should be cooked in the oven.