Kari Puff ( Curry Puffs )

Kari Puff (Curry Puffs)
1. To make the stuffing, combine the chicken with the salt and soy sauce and set aside

2. Pound the coriander roots, peppercorns and garlic until smooth. Heat the oil over medium heat until hot. Add the garlic paste and stir-fry 2 to 3 minutes, or until fragrant. Add the meat and continue to fry until the meat changes colour. Add the curry powder, Maggi, salt and palm sugar and stir well to combine.

3. Add the onion and potatoes and continue cooking until the mixture looks dry. Adjust the seasonings. Set aside to cool

4. Roll out the dough and cut into 24 circles 9 cm ( 3 ½ in ) in diameter. Place 1 tablespoon Stuffing slightly off the centre of each circle, Fold each in half and pinch the edges to close.

5. Heat the oil and fry the puffs until golden, or bake at 200 C for 12 minutes.

Kari Puff (Curry Puffs)

*The puffs can be made with many kinds of stuffing, including potatoes and taro root; you may also substitute diced or ground beef for the chicken. Or if you want a vegetarian version of the dish, replace the meat with beancurd.

- 250-g ( ½ lb ) packet frozen puff pastry
- 750ml ( 3 cups ) oil

Stuffing
- 450g ( 1lb ) boneless, skinless chicken breast, diced or ground
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 5 coriander (cilantro) roots
- ½ teaspoon white peppercorns
- 5 cloves garlic. Peeled
- 2 Tablespoons oil
- 2 teaspoons curry powder
- 3 tablespoons Maggi sauce
- 1 teaspoon salt
- 200g ( 1cup ) diced onion
- 450g ( 1lb ) sweet potatoes, cooked and diced