Curry Puffs

Summary

Prep Time	1 hr 30 mins
Total Time	2 hrs
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

For the dough:

300 grams flour
125 g butter
75 ml water
2 pinches salt

For the filling:

Instructions

For the dough, mix the flour with the butter until a shortcrust pastry-like consistency is obtained. Add salt and water and stir until a soft batter is formed. Knead the dough briefly, then put it in the refrigerator for at least 30 minutes.
For the filling, heat the oil over medium heat and fry the onions until they are translucent. Add the ginger and garlic cloves and sauté briefly. Mix the water with the curry powder (3 tablespoons are very mild, if you prefer it spicier, you should simply use more curry powder, but the same amount of water (!)) And then sauté the mixture in the pan.
Add the chicken and fry for 1 minute, then deglaze with 3 tablespoons of water, cover the pan with the lid for a short time. Add the potatoes and simmer covered until the potatoes are soft. If they don`t soften, add water and let simmer a little more. Add the sugar and salt and simmer on a low flame for another 10 minutes, then let the filling cool down. Important: Because of the spiciness, you have to consider that the filling is put into a dumpling pocket, which neutralizes the spiciness a little, so it tends to make it a bit spicier.
Now take the dough out of the fridge and knead for a short time. Divide the dough into approx. 14 balls and knead them individually, then roll out very thinly and as round as possible on a surface dusted with flour.
Prepare a bowl with water and distribute about 1.5 tablespoons of the filling over half of the dough. Moisten a finger and run it along the edge of this half so that the dough holds together better. Now take the other half of the dough and fold over the filling, pressing the edge down well.
If you want, you can decorate the curry puffs a little (and stabilize them so that nothing falls out when frying). To do this, press one end of the edge flat together and fold it over to form a small triangle. Again, press the corner of this triangle together and fold it over, etc. until a nice pattern is created.
Now let the oil get very hot in a pan and carefully add 2-3 curry puffs (depending on the size of the pan). Fry for 1-2 minutes until they are golden brown. Store the curry puffs on kitchen paper so that the excess oil is absorbed and they cool down a little.
If you don`t want to deep-fry the curry puffs, you can also place them on a baking sheet lined with baking paper, brush with a little oil and bake in the oven at 200 degrees for 15-20 minutes.
The curry puffs shouldn`t be too hot, but neither should they be cold, then they are best.

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