Malay curry puffs

Method

1. To make the filling, heat the vegetable oil in a wok, add the curry leaves, ginger, garlic and onion and sauté over a medium heat for 3–4 minutes, or until the garlic and ginger start to turn golden brown. Pour over the curry powder solution and cook, stirring, for 3 minutes, then add the beef and stir-fry for a further 3 minutes, or until browned. Now add the cubed potatoes, salt, sugar and 125 ml water, bring to a simmer and cook for 15 minutes, stirring occasionally, until the potatoes are tender
2. Transfer the filling to a bowl and set aside to cool.
3. Meanwhile, add the flour, baking powder, salt and butter to a large mixing bowl and mix with your fingertips until well combined. Pour in 125 ml water, a little at a time, and mix until a firm dough forms, then very lightly knead for 2 minutes. Cover with plastic wrap and transfer to the refrigerator for 30 minutes to rest.
4. Divide the rested dough into 14 equal portions. Roll each portion into a small ball, then roll each ball out on a floured work surface into a thin circle about 8 cm in diameter.
5. Working with one piece at a time, pick up and gently stretch a dough circle and place 1 full tablespoon of filling in its centre. Bring the bottom of the pastry to the top to form a semi-circle and pinch the edges tightly to seal. Crimp the edges with your thumb and index finger, then repeat with the remaining ingredients.
6. Heat the vegetable oil in a large wok to 180°C, or until a cube of bread dropped into the oil browns in 15 seconds. Fry the curry puffs in small batches for 8 minutes until they turn golden brown, crispy and flaky. Drain on a wire rack.
7. Serve hot or warm as a snack.