Filling

Cup of Yum
1. In a large pot with water, boil the diced potatoes and carrots until soft.
2. In a large skillet, heat vegetable oil over medium heat.
3. Add the chopped onion and diced chicken breast, cook for 2 minutes.
4. Add the cooked potatoes to the skillet.
5. Season with soya sauce, curry powder, sugar and stir.
6. Try to cook your filling until all of the moisture is removed but the filling is not too dry.
7. Set aside and cool down.

Water Dough

1. Combine flour, salt, sugar in a mixing bowl and stir to combine.
2. Combine the butter with the flour and form into crumbs.
3. Add the water and mix into a dough. Set aside.

Oil Dough

1. Mix the flour with butter and knead until a dough forms.
2. Take the water dough and flatten into a disc.
3. Place the oil dough on top and wrap the water dough around it.
4. Let it rest for 10 minutes then roll out the dough into a rectangle about 3 cm thick.

Bringing it all together

1. Starting at the short end, roll the pastry up again to form a tight cylinder.
2. Then slice into 10 rounds.
3. Roll each piece into an oval about 5 mm thick.
4. Place a tablespoon of the filling into the center of each pastry.
5. Fold the dough in half and fold the edges over and seal the puff.
6. Heat the vegetable oil in a wok or large saucepan over medium high heat.
7. Cook the curry puffs, in batches for about 3 minutes until golden brown.
8. Transfer to a tray and serve warm!