Title: Chicken Curry Puffs
Yield: 1 serving
Heat the vegetable oil in a preheated medium wok or pan. Add the mince and cook and stir fry well over a high heat for about 3 minutes or until starting to brown. Break up any lumps of cooked mince as it cooks. Add the crushed garlic, coriander roots, onion, and potato to the wok; stir-fry over medium-high heat for about 5-6 minutes or until mince and potatoes are tender and combined well together.
Add sugar, pepper, fresh coriander, chilies, fish sauce and lime juice to the wok and stir until well combined and most of the liquid has evaporated. Pour into bowl and allow to cool.
For Pastry, Sift the flours and salt into a medium bowl and rub in the butter until the mixture is fine. Make a center well and add the coconut milk and mix with a knife until the mixture forms a dough. Gently knead until the dough is smooth. Cover with plastic wrap and cool it in the refrigerator for about 30 minutes.
Divide the dough into 2 portions. One portion roll out on a lightly floured surface until it is about 3 mm thick. Then cut into circles with an 8 cm cutter.
Place in the center of each circle with 2 teaspoons of the filling, brush the edges of the pastry lightly with water and fold over to enclose the filling. Press the edges to seal. Repeat with the remaining of the dough, rerolling the scraps until the dough.
Heat the oil in a large wok or pan and deep-fry the puffs, in batches, until puffed and well browned. Remove from oil with a wire drainer or tongs. Drain oil from the puffs on paper towels.
Serve hot with Chilli sauce or comercial sauce.
Cooking Tip: Storage time: Curry puffs can be made a few hours ahead and refrigerated. Reheat in the oven or microwave when serve.