Curry Puffs

Ingredients

• 2½ cups all-purpose flour
• ½ cup cold butter, cubed
• ⅔ cup ice water
• 1 tsp salt
• 1½ lb potatoes, cubed small
• 10 oz ground chicken
• 2 tbsp curry powder
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp sugar
• 3 tbsp coconut milk
• 2 hard-boiled eggs, quartered
• 3 tbsp neutral oil
• 4 cups neutral oil, for frying

Method

1. Rub the butter into the flour and salt until it looks like coarse crumbs with some pea-size pieces left, then bring it together with the ice water. Don't overwork it. Chill 30 minutes.
2. Cook the onion and garlic in the 3 tbsp oil, add the curry powder and fry 1 minute, then the chicken, potatoes, sugar, salt, and ½ cup water. Simmer covered 12 minutes until the potatoes crush easily against the pan.
3. Stir in the coconut milk and cook until completely dry — any moisture in the filling will burst the pastry in the fryer. Cool completely.
4. Roll the dough thin and cut 4-inch rounds. Fill each with a spoonful of curry and a piece of egg, fold into a half-moon, seal with a wet finger, and crimp the edge in overlapping folds.
5. Fry at 340°F (170°C) for 5–6 minutes, turning once, until deep golden and blistered. Drain on a rack and wait 5 minutes — the filling inside is molten.