Malaysian Curry Puffs

Ingredients

• 2 cups flour
• 1/2 tsp salt
• 1/4 cup oil
• 3/4 cup cold water
• 1 cup flour
• 1/2 cup oil
• 2 tbsp oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp meat curry powder
• 1/2 lb ground chicken
• 2 medium potatoes, boiled and diced small
• 1/2 cup water
• 1 tsp sugar
• Salt, to taste
• Oil, for deep-frying

Before you cook

• Boil and dice the potatoes into small cubes.

Steps

1. Mix the water dough ingredients into a smooth, soft dough, then cover and rest for 20 minutes.
2. Mix the oil dough ingredients into a smooth paste.
3. Divide the water dough and oil dough each into 16 equal pieces.
4. Flatten a piece of water dough, place a piece of oil dough in the center, and wrap the water dough fully around it.
5. Roll the wrapped dough into a long oval, then roll it up into a tight spiral.
6. Repeat with the remaining dough pieces, then let them rest for 10 minutes.
7. Heat the oil in a pan and cook the onion and garlic for 3 minutes until soft.
8. Add the curry powder and cook for 1 minute until fragrant.
9. Add the ground chicken and cook for 5 minutes, breaking it up, until browned.
10. Stir in the diced potato, water, and sugar, then season with salt.
11. Simmer for 5 minutes until the mixture thickens, then let it cool completely.
12. Stand each dough spiral on its end and roll it flat into a thin round.
13. Spoon a tablespoon of cooled filling onto one half of each round.
14. Fold the dough over and crimp the edge into a rope pattern, pressing firmly to seal.
15. Heat 2 inches of oil to 325°F and fry the puffs in batches for 4 minutes per side until golden and flaky.
16. Drain on paper towel and serve warm.