Potato Curry Puff

Rub the vegetable shortening 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.

Heat a little oil in a saucepan and fry the onion, garlic and curry leaves until softened and fragrant.

Add the diced potatoes and curry powder, stirring for two minutes until well coated.

Add the coconut milk, cover and simmer for 14 minutes, stirring occasionally, until the potatoes are tender and most of the liquid has absorbed.

Uncover and cook for three more minutes to dry out the filling, then 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.