Chicken and potato curry puffs

Name: Chicken and potato curry puffs
Cuisine: Chinese
Ingredients: 200 ml water; 500 g plain flour; 150 g waxy potatoes, peeled; 1 x 250 g free-range, corn-fed chicken breast; vegetable oil; 2 tablespoons coriander leaves; ½ teaspoon sea salt; ½ teaspoon freshly ground black pepper; 175 g cold unsalted butter, diced; 1 brown onion, minced; 3 cloves garlic, minced; 1 tablespoon Malaysian Curry Blend; 2 teaspoons Sambal Belacan

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

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.

Ingredients

150 g waxy potatoes, peeled
1 x 250 g free-range, corn-fed chicken breast

Asia
Vietnam
China
Japan
India
Pastry
Southeast Asia
Spicy

Method

To make the pastry, blend butter, flour and salt in a food processor until mixture resembles breadcrumbs. Add water and blend to a dough. Knead pastry into a ball by hand, then pat into a round and refrigerate for 1 hour.
Cut potatoes into small dice, then boil until tender and drain.
Poach or steam chicken until tender, then cool and dice finely.