Ingredients for fillings:
2 cups cooked chicken, finely diced
1 small red onion, finely chopped
1 tsp. curry powder (for meat)
1 tsp. chilli paste
1 tsp. turmeric powder
2 small potatoes, cooked and finely diced
½ cup carrots, cooked and finely diced (optional)
salt and pepper to taste
2 Tbsp. oil
Ingredients for pastry:
1 lb. all-purpose flour (500 gms.)
5 ozs. butter or shortening
¾ cups ice cold water
½ tsp. salt
1. In a bowl, mix the curry powder, chilli paste, and turmeric to a smooth paste. Heat oil and fry the onions till soft and golden brown. Add the curry paste and fry till fragrant. Finally, add the cooked chicken, potatoes and fry for another 5 minutes. Season to taste, mix well and set aside to cool.
2. In a larger bowl, add butter and using a pastry cutter or knife cut the fat into small lumps. Sift in the flour and continue to cut the fat into the flour till it resembles like fine breadcrumbs. Using only your fingertips, rub the fat into the flour and lifting the mixture up and let it fall down to the bowl to incorporate air. Doing this will make the pastry light. Add half the water and knead to form a dough (add more if necessary). Cover the dough and let it rest for about 1/2 an hour.
3. Dust a large cutting board with flour, cut the dough and roll out into about 3" diameter. Take about a spoonful of fillings and place in the center. Wet the edges with some water and fold over to seal and crimp and flute edges.
4. Heat an oven to 350°F and bake puffs for about 30 minutes till golden brown. You can also deep fry them if you like.