- 2 1/4 cups all-purpose flour
- 1/2 cup Crisco vegetable shortening
- 1 tsp sugar
- 1/4 cup water
- 1 medium sized egg-beaten
- 1/2 tsp salt
- 2 medium sized potatoes-peeled and diced
- 1 red onion-diced
- 200g beef-diced finely
- 1 inch ginger-grated
- 1 clove garlic-crushed
- 1 tbsp mild curry powder
- 1 tbsp chopped coriander leaves
- Vegetable oil for frying
- Prepare the filling.
- In a wok, heat the oil and fry the ginger and garlic.
- Add in the diced beef with a splash of water and cover the wok with a lid for 10 minutes.
- Once the beef is almost browned, add the curry powder, coriander leaves, diced onion and potatoes.
- Season with salt.
- Cook on low heat for around 20 minutes or until the filling is semi-dry.
- Keep aside the cooked filling and prepare the pastry crust.
- In a large bowl, mix 1 1/2 cups of flour with egg, sugar, salt and enough water to form a soft dough.
- Divide this dough into 10 small balls.
- In a separate bowl, rub the shortening with the remaining flour until stiff dough is formed.
- Divide this dough into 10 balls, smaller in sized than the earlier flour dough balls.
- Flatten a flour ball and wrap it fully around the shortening ball.
13. Using a rolling pin, roll the dough ball into an oblong and make a diagonal cut 2/3 up without splitting the dough into two.
14. Roll the pastry all the way up then make a ‘U-turn’ and keep rolling like a croissant.
15. Cut the roll-up into two.
16. Using a rolling pin, flatten each cut roll into a flat circle.
17. Fill the circle with the 2 tbsp of cooled filling.
18.To close the edge, make a pinch-and-twist motion until the edge is well sealed.
19. Repeat the steps for remaining dough balls, so you will get 20 completed puffs.
20. Heat the vegetable oil in the wok and deep fry the puffs.
Note: Thanks to Hyma, I have added some pictures on step-by-step dough making, I was in two minds on putting those pics as they are not that great looking (my hands were dusty with flour whilst shooting them!) but hope this helps.