Curry Puffs

The original recipe requires you to deep-fry the puffs. I modified this using my mom's short-crust pastry and baked them in the oven.

Pastry ingredients:
4 oz butter (soften)
8 oz flour
some cold water
a dash of salt

Mix the flour, salt and butter into a bread crumbs texture. Slowly add in some cold water (a tablespoon at a time). Knead until it forms into a dough.
Set aside in the fridge for about 30 minutes.

Curry puff filling:
5 tbsp oil
1 onion finely chopped
1/2 tsp turmeric powder
1 tsp chilli powder
2 tsp curry powder
1/2 cup diced chicken meat
2 large potatoes (boiled and diced)
1 tsp sugar
1/2 tsp black pepper
1/2 tsp salt

Fry onion, add spices.
Then add chicken and cook for about 5 minutes.
Leave aside to cool

Preheat oven to 375F

Roll out the pastry dough into approx. 1/4 inch thick.
I use a curry puff mold. Or you can cut the dough into circles.
Place some curry chicken ingredients in the center and shape it into a puff, pinching the sides to seal.

Place on a lightly greased baking sheet. Lightly brush some egg yolk on top of each puff.
Bake for approximately 30 minutes or until the top looks golden brown.
Serve warm.