Curry Pillows | Idaho Potato Commission

Ingredients

• 2 cups cake flour
• 1 teaspoon salt
• 1/2 cup vegetable or canola oil
• 4-1/2 cups cake flour
• 3/4 cup vegetable oil
• 2 teaspoons salt
• 1 Tbsp + 1tsp granulated sugar
• 1/2-3/4 Cup cold water
• canola, peanut, rice or vegetable oil for frying
• 4 ounces (1 cup) English peas, preferably freshly shucked
• 4 ounces (1 cup) yellow onion, diced ¼-inch
• 3/4-1 pound Idaho® potatoes, peeled and cut into ¼ inch cubes to make 2-1/2 cups
• 2-4 ounces unsalted butter
• 1 teaspoon yellow curry powder
• 1/2 teaspoon granulated sugar
• 1 Thai or serrano chili, minced
• Salt and freshly ground black pepper to taste