Malay Style Curry Puff - cooking recipe

Ingredients

For water dough
200 g plain flour
100 ml water, mixed with
1/4 teaspoon salt
1 tablespoon shortening or 1 tablespoon margarine
For oil dough
100 g plain flour
75 g margarine or 75 g shortening
For filling
220 g potatoes (cubed)
100 g big onions (cubed)
2 tablespoons curry powder
1 tablespoon fried chili paste (chilli boh)
1 sprig curry leaf (optional)
1 tablespoon oyster sauce
salt, to taste
sugar, to taste
light soy sauce, to taste
1 dash pepper

Preparation

To make WATER DOUGH, place flour in a mixing bowl.
Rub in shortening and add in the water.
Knead into a smooth dough and leave aside to rest for 10 minutes.
Divide into 12 equal portions.
To make OIL DOUGH, rub shortening or margarine into the flour to form an oily dough.
Divide into 12 equal portions.
To make FILLING, heat pan with 3 tbsp oil.
Fry all the ingredients till fragrant.
Add water and fry till dry.
Add water again and fry till dry and potato become soft.
Cover the pan once in a while so that the potato will be cooked faster.
Leave to cool.
Next wrap oil dough inside water dough.
Flatten the dough using a rolling pin to shape a thin circle.
Add filling and seal the sides.
Pinch the edges to form a scallop design or any design Deep fry puffs in medium hot oil.
*Note: You can make the filling a bit more saltier because when you eat it with the puff it will make the filling taste blander.