Flakiest Baked Curry Puffs

Make the curry filling:

1. Cook the diced potato by placing it in a microwave-safe bowl with a splash of water and cover with a lid.
2. Microwave in 2 minute intervals until the potato is cooked.
3. Heat up a large frying pan or wok over medium heat and add in the ground meat (pork or beef).
4. Cook until the meat is no longer red/pink and blot any excess grease (but leave enough for sautéing the onions). If not enough oil is left, add 1 tablespoon of oil.
5. Add in the seasonings and spices and onions. Sauté the onions until softened and caramelized.
6. Turn off the heat and add in the cooked potato and green peas.
7. Give everything a stir to combine and transfer to a bowl and let it cool.
8. Cover and chill the filling in the fridge overnight.

Make the water dough:

1. Combine the all-purpose flour and lard (or cubed butter) in a bowl.
2. Knead it until it comes together, slightly crumbly.
3. Add in the water slowly and knead to form a dough.
4. Continue to knead the dough for a few minutes until smooth and elastic.
5. Cover the dough with plastic wrap and allow it to rest for 20 minutes (Step 4).
6. Divide the dough into 12 equal portions and form into balls (Step 5).

Make the oil dough:

1. Combine cake flour and lard in a small glass bowl and knead until smooth (Step 6).
2. Divide the dough into 12 equal portions (Step 7).
3. Cover the dough with plastic wrap and set aside to rest for 20 minutes.

Assemble:

1. On a lightly floured workspace, flatten and roll out a water dough ball into a disc.
2. Place an oil dough ball in the center of the water dough, enclose it and wrap it up to form a ball (Step 8 and 9).
3. Repeat with the remaining dough. Cover with plastic wrap to prevent them from drying as you work.
4. Flour your workspace. Take a piece of dough and flatten it with your palm (Step 10).
5. Roll out the dough into an oblong/oval shape with a rolling pin. Be sure not to allow the oil dough to leak out of the water dough.  (Step 11)
6. Coil up the dough jelly-roll style and let it rest for 20 minutes, covered (Step 12/13).
7. Rotate the dough 90 degrees, seam-side up and roll it out again into a long rectangle (Step 14 and 15).
8. Coil up the dough jelly-roll style again and let it rest for 20 minutes, covered (Step 16/17).
9. With the seam side up, press the centre of the dough with one thumb and with the other thumb and forefinger, pinch the two ends together (Step 18 and 19).
10. Flatten and roll out the dough with a rolling pin, with the concentric circles facing north and south (Step 20).
11. Place about 1 tablespoon of curry filling in the centre of the dough (Step 21).
12. Lightly brush the edges with beaten egg yolk and fold it over into a half-moon shape (Step 22).
13. Pinch firmly to seal the edges (Step 23).
14. With your thumb at a 45 degree angle, push to pinch and pleat the edges (Step 24).
15. Place onto a lined baking sheet and repeat with the remainder (Step 25).
16. Brush egg wash over the tops of the curry puffs (Step 26).
17. Bake the curry puffs at 375F for 25 minutes, until light brown (Step 27).
18. Broil at high heat for 1-2 minutes until golden in colour.
19. Remove from oven and let cool on a wire rack.
20. Enjoy immediately.