CURRY CHICKEN POTATO PUFF

Filing Ingredients:

- 300gm Cooked Potatoes - cut small cubes

- 250gm Chicken Thighs  - cut into small pieces

- 1 Purple Onion  - cut into small pieces

- 55gm Curry Paste

- 2 Eggs - hard boiled

- 1/2tsp Salt

- 1tbsp Cooking Oil

- 1tbsp Coconut Oil

Method:

1. Heat up a wok, add in 1tbsp cooking oil.
2. Add in the curry paste, fry until fragrant.
3. Sauté diced onion until fragrant, add in chicken and 1/2 tsp salt and stir fry until almost cooked.
4. Add in cooked potato, 1tbsp of warm water, stir until filling is thickened.
5. Set aside to cool.

Dough Ingredients:

- 150gm Plain Flour
- 30gm Tapioca Flour
- 10gm Rice Flour
- 30gm Cooking Oil
- 30gm Butter
- 80gm Water

Method:
1. In a big bowl, add in all dry ingredients.
2. Add in butter and cooking oil, slowly add in water and knead till a smooth dough.
3. Place the dough on the cling wrap and place in the fridge for 30mins.
4. Divide dough into 8 portions about 40gm each.
5. Flatten the dough and roll, use a round cutter to cut out the shape.
6. Put a spoonful of filling and 1/4 piece of hard boiled egg.
Fold in half, seal and pleat the edge nicely.
7. Heat up a pot, add in sufficient oil for deep frying.
8. When oil is hot, slowly put in the curry puff and deep fry until golden brown.
9. Serve warm to enjoy.