Curry Puff

Rub the vegetable oil and salt into the flour, then add cold water a little at a time and knead into a smooth, firm dough.

Cover the dough and rest for 20 minutes at room temperature to relax the gluten before rolling.

Meanwhile, heat a little oil in a saucepan and fry the onion and garlic until softened.

Add the diced chicken and curry powder, stirring for two minutes until the chicken is coated and fragrant.

Add the diced potatoes and coconut milk, cover and simmer for 12 minutes, stirring occasionally, until the potatoes are tender and the chicken reaches 74°C on a meat thermometer.

Uncover and cook for three more minutes to dry out the filling, then stir in the quartered boiled egg and leave to cool.

Divide the rested dough into 16 pieces, roll each into a thin round, and spoon a tablespoon of the curry filling into the centre.

Fold each round in half over the filling and crimp the curved edge into a tight rope pattern to seal.

Heat the deep-frying oil in a wok to 170°C.

Fry the puffs in batches for five to six minutes, turning occasionally, until deep golden and crisp, then drain on kitchen paper.