Curry Puffs

Instructions

1. Prepare the pastry
   In a large bowl, combine flour and salt. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs. Gradually add ice water, mixing until the dough comes together. Form into a ball, wrap in plastic, and refrigerate for 30 minutes.
2. Make the filling
   Heat oil in a large pan over medium heat. Add onions and sauté until translucent. Stir in curry powder and cook for 1 minute until fragrant. Add ground meat and cook until browned, about 5 minutes. Add diced potatoes, salt, and pepper. Cook for 10 minutes, stirring occasionally. Add peas and cook for another 2 minutes. Remove from heat and let cool completely.
3. Roll and cut the dough
   On a floured surface, roll out the dough to about 1/8 inch thickness. Using a 4-inch round cutter or a small bowl, cut circles from the dough. Re-roll scraps and cut more circles until all dough is used.
4. Fill and shape the puffs
   Place a heaping tablespoon of filling in the center of each dough circle. Fold the dough over to create a half-moon shape. Press the edges firmly and crimp with a fork or create a decorative edge by pleating and pinching the dough. Brush the tops with beaten egg.
5. Cook the curry puffs
   For deep-frying: Heat oil to 350°F (175°C) in a deep fryer or heavy pot. Fry puffs in batches for 3-4 minutes until golden brown. Drain on paper towels. For baking: Preheat oven to 375°F (190°C). Place puffs on a lined baking sheet and bake for 20-25 minutes until golden and crisp.
6. Serve
   Allow the curry puffs to cool slightly before serving. They can be enjoyed warm or at room temperature with sweet chili sauce or a cucumber raita for dipping.