Curry Puffs (Karipap)

(credit to my late Mum)

Ingredients

Filling:

Mince meat (chicken or beef)

Finely chopped potatoes

Finely chopped onions, ginger and garlic

curry powder

salt to taste

Optional curry leaves

Heat up about 2 tbls oil and fry the chopped onions, ginger and garlic (add optional curry leaves too). Add in the mince, potatoes and salt. Half cook and add in curry powder. Mix well and fry until meat is cooked. Drain in a strainer if necessary. You will need this filling to be dry. Leave to cool down.

Now you can make the pastry.

Pastry

1 cup flour

2 tblsp margarine

1/4 tsp baking powder

1/2 tsp salt

1 small egg (slightly beaten)

water to soften dough

Method

Sift dry ingredients

Add margarine and work it into the flour with fingers

When texture is like breadcrumbs add in the beaten egg

Mix well and add little water at a time to make into soft dough

Knead for about 5 minutes.

Then wrap in cling film and leave for 1/2 hour.

Then roll out the pastry about 5mm thick . Make sure to flour the surface and the rolling pin to avoid the pastry sticking. Cut out with a large round shapped cookie cutter or a cup or small bowl about 5" diameter. Then put the filling in the middle, wet the rim(edges) of the pastry before folding into half to stick the sides together. Then curl the sides or use a curry puff moud to squeeze the edges together.

Heat up oil for deep frying and when the oil is hot enough turn the heat down. Drop the curry puffs one at a time to cook until golden brown on both sides.

Ideal for afternoon tea time!

Enjoy!