Vegan Thai Curry Puffs

In a large bowl, combine the flour and half the salt, then rub in 80 millilitres of the vegetable oil with your fingertips until the mixture resembles coarse breadcrumbs.

Gradually add 120 millilitres of the water, mixing until a smooth, firm dough forms.

Knead the dough for 3 minutes until smooth, then cover and rest for 20 minutes.

Peel and finely dice the potatoes, then finely dice the onion and tofu.

Heat 2 tablespoons of the vegetable oil in a frying pan over medium heat and fry the onion for 3 minutes until softened.

Add the tofu and fry for 3 minutes until lightly golden.

Stir in the curry powder and cook for 2 minutes until fragrant.

Add the potatoes, salt, sugar and a splash of water, cover and cook for 10 minutes, stirring occasionally, until the potatoes are almost tender.

Stir in the peas and cook for 3 minutes until warmed through, then leave the filling to cool completely.

Divide the dough into 12 pieces and roll each into a thin circle with a rolling pin.

Spoon filling onto one half of each circle, fold over and crimp the edges firmly to seal.

Heat the remaining vegetable oil in a wok or large saucepan to 170°C and deep-fry the curry puffs in batches for 6 minutes per batch, turning occasionally, until golden brown and crisp.

Remove with a slotted spoon and drain on paper towel before serving.