Name: Curry Puffs (Pastry Puffs with Diced Chicken Curry, Potatoes and Eggs)
Yield: Makes 20 Servings
Ingredients: 230 g or 8 ounces minced beef or pork; 2 tablespoons curry powder; 2 tablespoons lard or cooking oil; 1 teaspoon salt; ½ tablespoon ground chilli; 1 big onion, peeled and finely diced; 2 shallots, peeled and pounded; 15 g or 1 tablespoon butter; 280 g or 10 ounces plain flour; 1 teaspoon sugar (optional); ½ teaspoon white pepper powder; ½ teaspoon salt; 1 egg, beaten; 180 g or 6½ ounces margarine or shortening*; 90 ml or 3 fluid ounces water; 1 clove garlic, peeled and minced

Preparation info

Makes
20
Servings

Difficulty
Medium

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

My mother served this as a tea-time treat, with hot Lipton’s tea. I can feel the warmth from the frying just writing about this. She was very quick with her hands when crimping the edges along the half-moon puffs. Nowadays, you can buy a plastic mould to do the trick. You may use the same recipe for chicken curry to make the filling or recycle leftovers. If so, remove the eggs and potatoes and dice them finely, individually. Debone the chicken meat and dice finely too. Then recombine in suf