Vegetable curry puffs

Name: Vegetable curry puffs
Yield: Makes 20
Cuisine: Malay
Ingredients: 1 medium-size brown onion, finely diced; 40 ml/1¼ fl oz vegetable oil; 2 sweet potatoes, peeled and diced; 2 large potatoes, peeled and diced; ¼ cup peas; 8 teaspoons Satay Spice Paste; 2 teaspoons minced ginger; 3 cloves garlic, minced; 1 teaspoon sea salt; 500 g/1 lb plain/all-purpose flour; 100 g/3½ oz unsalted butter; 50 g/1½ oz lard; ½ teaspoon freshly ground black pepper; ½ teaspoon sea salt; 500 g/1 lb plain/all-purpose flour; extra vegetable oil, for deep-frying; 200 ml/6½ fl oz water

Preparation info

Makes
20

Difficulty
Complex

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

2 large potatoes, peeled and diced
2 sweet potatoes, peeled and diced
40 ml/1¼

Asia
Oceania
Australian
Malaysia
Indonesia
Australia
Starter
Southeast Asia

Method

To make the pastry, mix flour and salt, then, using your hands, work lard and butter into flour until mixture resembles dry crumbs. Add water and continue to mix until dough forms. Wrap in plastic film and set aside for 1 hour.
Cook potato and sweet potato in lightly salted boiling water for a few minutes until softened. Remove from heat, drain and refresh in c