Chicken Curry Puff Pastry

Ingredients (Inner dough)

Blue-Spot All-Purpose Flour Shortening

250 gm 100 gm

          

Ingredients (Outer dough)

Blue-Spot All-Purpose Flour      Cold Water Sugar Shortening

300 gm ½ cup 60 gm 80 gm

Filling

Diced Chicken Diced potatoes Diced onion Cold water                         Seasoning Sauce Fish Sauce Sugar Curry Powder Cooking Oil

300 gm 300 gm 100 gm 1¼ cup 2 tbsp 1 tbsp 2 tbsp 1½ tbsp 2 tbsp

Filling Preparation

1. Heat oil and fry onion gently until golden brown.
   
2. Add diced chicken and curry powder and mix well.
   
3. Add all ingredients and stir it until dry, leave aside to cool.

Method
Outer Dough : Dissolve sugar in water and pour into Blue-Spot All-Purpose Flour, knead into a smooth, add shortening and knead until the dough becomes smooth, scale the dough at 30 gm each and let them rest (A).

Inner Dough : Knead Blue-Spot All-Purpose Flour and shortening until the dough becomes smooth, scale the dough at 15 gm (B).

1. Flatten the outer dough (A). Put the inner dough (B) in the middle of the outer dough (A) and mould it into a ball.
   
2. Flatten the ball, roll into long strips and roll up the dough. Flatten the dough and roll up again, divide the dough into two pieces.
   
3. Press the dough and roll it into circle, put in filling. Fold pastry over to make a half circle and crimp at edges. Deep fry in hot oil until golden brown.