Air Fried Chicken Curry Puff

I love curry puff. However the fiddly process for making spiral curry puff using water and oil dough often discourages me from making these delicious puffs. Also, I dislike deep frying - which makes both the food and kitchen rather oily. I found using a pastry between short crust and puff pastry produces a tasty alternative to the flaky spiral puff pastry. Also, using my air fryer (instead of deep frying) for these curry puffs is a much healthier version. Now, I can have curry puffs as often as I like. Easy!

Video Link: https://youtu.be/qq7rAaCK-2w

INGREDIENTS (makes 6-8 puffs)

PASTRY

• 100 gm flour

• 1 tbsp rice flour

• 1 tbsp tapioca flour

• 50 gm softened butter

• 1/2 tbsp vegetable oil

• 1/2 tsp salt

• 50 ml water (approximate)

FILLING

• 1/2 a rice bowl of chicken & potato curry (thickened)

• 1 boiled egg (cut into 8 pieces)

METHOD

1. Prepare filling. I usually use leftover nonya chicken and potato curry (for recipe, click https://wp.me/p9nddS-vp). Dice the chicken finely and simmer curry until potato is mashed and curry is thickened to a paste. Set aside to cool.

2. Prepare the pastry. Place flours, salt & butter in a mixing bowl.

3. Rub butter into flour until it resembles breadcrumbs.

4. Add oil and stir to mix.

5. Add water (1/3 at a time) and mix until lumps are formed. Depending on hte flour, you  may need to add more or use less water.

6. Pour dough onto a floured surface and knead the dough until it is smooth and elastic.

7. Cover the dough and let it rest for half an hour in the fridge.

8. Roll out thinly (to 3 mm).

9. Use a round pastry cutter (10 cm diameter) to cut round pieces.

10. Fill with 1 tbsp of chicken & potato curry and 1/8 of a boiled egg.  Add egg first before adding the curry filling. Press to seal the edges securely. Flute the edges.

11. Air fry in the air fryer at 180°C for 15 mins or until golden brown. Enjoy!