Curry Puff （咖哩角）

很高兴爸妈来我家里住几天，让我100％拥有爸爸妈妈的感觉真好，也很很珍惜。。。这三个礼拜我们两姐妹就只能这样分配着拥有爸妈。

我喜欢吃千层酥皮的咖哩角，但时偶尔也偷懒做这个皮料的咖哩角。虽然简单但是口感却一点也不输于千层酥皮，而且也可以保持香脆很久。在这里就和大家分享这个好吃爽口的简易咖哩角。

Pastry:

250g all-purpose flour

50g rice flour

50g tapioca 

50g butter

50g vegetable oil

130ml icy cold water + pinch of salt

Filling:

600g potato, peeled and diced

1 large onion, diced

400g chicken breat (cut into small pieces), marinate with 1  tbsp curry powder and 1tbsp soy sauce and set aside
2 tbsps curry powder ( I used Babas)

2 tbsp curry paste (I used A1 paste)
2 tbsp vegetable oil

Some curry leaves

1 cup water (+/-)

1tsp salt 
2 tbsp oyster sauce
1 tsp sugar
1tsp chicken powder 

Methods:

Filling:

1. Marinated chicken breast with 1 tbs curry powder and 1 tbsp soy sauce, set aside. Heat oil in wok, add in curry leaves and onion. Stir-fry onion until translucent then add in potato.

2. Cook until potato has changed colour on the edges then add chicken breast. Fried for 2 minutes and add in curry powder and chilli paste. Cook for 1 minute, add in water and bring to boil.

3. Add salt, sugar, chicken powder & oyster sauce to taste, then turn the heat down and cook with lid on until potato is soften and the liquid is reduced.

Cool completely before use.

Pastry:

1. In a large mixing bowl, bring 3 types of flours together and mix well. Set aside.

2. In a small sauce pan, melt and heat butter with oil.

3. Pour hot oil over flours in the mixing bowl. Then, mix thoroughly with a wooden spatula or chopsticks.

4. Add in water and knead to form soft dough. Cover dough with plastic wrap and rest for at least 15 minutes. 

Reference： My Kitchen & Jane's Corner