Curry Puffs

Ingredients:

Filling:

2 large potatoes, boiled and cut into cubes
2 medium red onion, finely chopped
1 (80g) canned tuna (omit it for vegetarian version)
4 tbsp hot curry powder
6 tbsp soy sauce or to taste
1/4 tsp pepper
3 tbsp oil

Pastry:

500 g all-purpose flour (tipo o)
150 g margarine
3/4 cup water
3/4 tsp salt
oil for deep-frying

Method:

Filling:

Heat oil in wok or non-stick pan, stir-fry onion till fragrant and golden brown.

Add tuna and potatoes cubes, stir-fry for another 2 minutes.

Add curry powder, soy sauce and pepper, stir-fry to well-mix the seasonings.

Remove from heat and leave aside to cool.

Pastry:

In a large bowl, mix flour, margerine, water and salt, knead to form smooth dough.

Leave to rest for 30 minutes.

Roll into cylinder shape, cut into pieces.

Flatten each dough into circle with 3 inches diameter and half cm thick.

Place enough filling in the center and fold pastry over to make a half circle, flowered the edge to seal.

Deep-fry over high heat until golden brown.

Drain on absorbent paper and serve warm.