Curry Puffs

  • 1 tablespoon canola oil
  • 1 brown onion, finely chopped
  • 400g chicken mince
  • 1 large sebago potato, peeled, cut into 1cm cubes
  • 1/4 cup soy sauce
  • 2 tablespoons mild curry powder
  • 2 teaspoons ground chilli powder
  • vegetable oil, for deep-frying
  • sweet chilli sauce, to serve


  • 3 cups plain flour
  • 200g chilled butter, chopped
  • 2 egg yolks
  • Heat canola oil in a non-stick frying pan over medium heat. Add onion and cook for 3 to 4 minutes or until soft. Increase heat to high. Add mince and cook, stirring with a wooden spoon to break up mince, for 4 minutes or until browned. Add potato and cook, stirring, for 1 minute.

  • Combine soy sauce, 2 tablespoons water, curry powder and chilli powder in a jug. Add to mince mixture. Bring to the boil. Reduce heat to medium-low. Simmer, stirring, for 4 to 5 minutes or until liquid has almost evaporated. Set aside to cool completely.

  • Make pastry: Place flour, butter and 1/2teaspoon salt in a food processor. Process until mixture resembles breadcrumbs. Add egg yolks and 1/4 cup water. Process until just combined. Turn dough onto a lightly floured surface. Knead until smooth. Wrap in greaseproof paper and refrigerate for 30 minutes.

  • Cut dough in half. Press each half into a disc. Roll each piece of dough between 2 sheets baking paper until 5mm thick. Using an 11.5cm biscuit cutter, cut 10 rounds from each pastry half. Spoon 1 tablespoon mince mixture into centre of each pastry round. Fold pastry in half to enclose mixture, folding edges over to seal.

  • Half-fill a large saucepan or wok with vegetable oil. Heat over medium-high heat until hot. Deep-fry curry puffs, in batches, for 1 to 2 minutes or until pastry is golden. Transfer to a wire rack to drain. Serve hot with sweet chilli sauce.

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