Chicken Curry Puffs Recipe

Preparation time: 1 hour 30 minutes
Total cooking time: 35-45 minutes
Recipe makes about 36

Ingredients 

2 tablespoons oil
400 g chicken mince
2 cloves garlic, crushed
1 onion, finely chopped
3 coriander roots, finely chopped
2 teaspoons ground turmeric

1 ½ teaspoons ground cumin

3 teaspoons ground coriander

1 small potato, peeled and very finely diced

1 tablespoon chopped fresh coriander leaves and stems

3 teaspoons soft brown sugar

½ teaspoon ground black pepper

2 small red chillies, finely chopped

¼ cup fish sauce

1 tablespoon lime juice

oil, extra, for deey frying

Chili sauce for dip

Pastry

1½ cup plain flour

½ cup rice flour

½ teaspoon salt

60g  butter

½ cup coconut milk.

Method

1. Heat the oil in a medium wok or pan. Add the mince and cook over a high heat for 3 minutes or until starting to brown. Break up any lumps of mince as it cooks. Add the crushed garlic, onion, coriander roots, ground turmeric, cumin and coriander, and the potato to the wok; stir fry over medium heat for 5 minutes or until mince and potatoes are tender. 

2. Add the fresh coriander, sugar, pepper, chillies, fish sauce and lime juice to the wok; stir until well combined and most of the liquid has evaporated; allow to cool.

3. To make pastry. Sift the flours and salt into a medium bowl  and rub in the butter until the mixture is fine and crumbly. Make a well in the center, add the coconut milk and mix with a knife until the mixture forms a dough. gently knead until the dough is smooth. Cover with plastic wrap and refrigerate for 30 minutes.

4. Divide the dough into two portions. Roll out one portion on a lightly floured surface until it is abouth 3 mm thick and then cut into circles with an 8cm cutter.

5. Place 2 teaspoons of the filling in the center of each circle, brush the edges of the pastry lightly with water and fold over to enclose the filling; press the edges to seal. REpeat with the remaining half of the dough, rerolling the scraps until the dough and the filling are all used.

6. Heat the oil in a large wok or pan. Don't put too much oil in the work; it should be only half full. Deep fry the puffs, in batches, until puffed and browned. Remove from oil with a wire mesh drainer, slotted spoon or tongs; drain on paper towels. Serve hot with chilli sauce or satay sauce.