Ingredients for filling:
1/2 lb. lean ground pork, beef, or chicken
1/2 cup prawns, peeled and diced
1 large onion, diced
Handful of french beans, sliced thinly at an angle
4 teaspoons curry powder made into paste with water
2 medium sized potatoes boiled in jackets, skinned and diced
4 teaspoons vegetable oil
1-2 Tablespoons coconut milk
Salt to taste
Cayenne pepper to taste (optional)
Method:
Heat up oil in a medium saute pan and fry the onions. Then add the curry paste and fry until fragrant. Add the French beans and meat. Stir in the coconut milk. When the meat is almost cooked, add the prawns. For a spicier filling, add cayenne pepper to taste.
After filling is cooked, place in a dish tilted to one side to allow oil to drain away from meat. Cool before using.
Ingredients for pastry:2 cups flour
2 Tablespoons unsalted cold butter, cut into small pieces
½ teaspoon baking powder
2 teaspoons salt
1 egg beaten a little
1/4 cup salted cold water
Method of preparing pastry, filling curry puffs, and frying
1. Sift all dry ingredients into basin.
2. Add butter and work lightly into flour with fingers until mixture has texture of fine bread crumbs.
3. Add beaten egg.
4. Add salted water a little at a time to make a soft dough and knead for a few minutes until it's no longer sticky.
*Let dough rest for 30 minutes, covered with cloth.
5. Break off ½ the dough and roll out on floured board to thickness of 1/6 an inch. Cut into rounds with a small bowl (metal bowl works best) and remove rounds to a floured plate.
6. Roll each round to required size and thickness.
7. Fill each round with the filling, press edges together and flute edges.
8. Fry in medium heat vegetable oil until golden brown on both sides, turning when necessary.
9. Drain on paper towels and serve.
Note: sliced green chillies can be added to curry after it is cooked to make the filling hotter.
