Chicken and potato curry puffs from Spice by Christine Manfield
Another versatile Indian fried pastry where the quality of the pastry is as important as its filling. These pastries can be made ahead of time, then refrigerated and cooked at the last minute.
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Ingredients
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons Sambal Belacan
- 2 tablespoons coriander leaves
- 200 ml water
- 175 g cold unsalted butter, diced
- 500 g plain flour
- 1 x 250 g free-range, corn-fed chicken breast
- 150 g waxy potatoes, peeled
- 3 cloves garlic, minced
- 1 tablespoon Malaysian Curry Blend
- vegetable oil
- 1 brown onion, minced
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