Curry Puff
 

Ingredients
For water dough:
400g plain flour
225ml water mix with 1/4 tsp salt
2 tbsp shortening or margarine

For oil dough:
200g plain flour
150g margarine or shortening

For filling:
400g potatoes, cubed and cooked till soft
200g big onions, cubed
3 tbsp curry powder
1 tbsp chilli boh
2 sprigs curry leaves
1 tbsp vegetarian oyster sauce
Salt and sugar to taste
A dash of pepper

Method
To make water dough: Place flour in a mixing bowl. Rub in shortening and add in the water. Knead into a smooth dough.leave aside to rest for 10 minutes. Divide into 24 equal portions.

To make oil dough: Rub shortening or margarine into the flour to form an oily dough. Divide into 24 equal portions.

To combine into pastry: Wrap oil dough inside water dough. Flatten the dough and roll up. Repeat the process. Cut the rolled-up dough into two. Use a rolling pin to press it flat. Shape into a circle. Add filling and seal the sides. Pinch the edges to form a scallop design.
Bake in oven at 175ºC for 20-25 minutes or till golden brown.

Custard Puff
(Same as above but fillings with Custard paste)
 
To Make Custard paste
3 tbsp (30g) custard powder
1  tbsp (10g) corn flour
250ml milk
3 tbsp sugar

Method
Mix all together and cook over low heat. Stir constantly until thick and gluey. Leave to cool before use.
 

To make custard paste II
20g (2tbsp)custard powder
20g (2tbsp)corn flour
70g caster sugar
1/2 teaspoon salt
60ml thick coconut milk
150ml evaporate milk

Place all the ingredients in a heat proof bowl and mix well. Steam over high heat for 20 minutes. Remove from steamer and whisk with a wooden ladle.  Cover with cling wrap and leave to cool.

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