Potatoes Curry Puff I - green peas

Method

• ------------Makingof the fillings------------------------ .
• Heat some oil in a wok and fry the potatoes.
• Remove the potatoes and the oil from the wok.
• Place another few tbsp of oil into the wok and fry the chicken meat with the onions, carrots and green peas.
• Add the potatoes back into the wok and add in the rest of the seasonings (salt, curry powder, light soya sauce).
• Stir fry the mixture until cooked, then leave it aside.
• -------------OuterSkin: ----------------.
• Mix the flour and oil together and form a dough.
• Cut into equal pieces (Each piece must be big enough to be rolled out/flatten to about 1/2 cm thick and 13 cm dia.
• pastry sheet).
• --------------------InnerSkin-----------------.
• Mix all the ingredients together to form a dough and cut into equal pieces (Same as above).
• -------------Makingof the Curry Puff Skins (For wrapping the fillings) :------------------.
• Take 1 piece of the outer skin dough and roll into a ball.
• Leave it aside.
• Take 1 piece of the inner skin dough and roll into a ball.
• Dough the 2 circular pastry balls together.
• Flatten pastry with a rolling pin on lightly floured board to about 1/2 cm thick sheet.
• Cut out round pieces about 12-13 cm in diameters from the flatten pastry.
• Place a portion of the fillings& the egg onto the centre of the flatten pastry.
• (Fillings should cover about 10 cm dia.)
• Note: not to put too much fillings, or else it will be difficult to fold the pastry later on.
• Fold the flatten pastry to forms a half circle such that it covers the fillings.
• Press lightly to seal the edges.
• Flute the edge by pinching and twisting the edge with your fingers.
• (Action: Pleating of the edges)
• -----------Cooking Method------------
• Deep fry the puffs until golden brown.