Attributed to Mary Gomes Chef & Proprietor of Mary's Kafe in Waterloo Street, Singapore: 'Eurasian recipes are like family heirlooms, fiercely guarded from outsiders. But I don't mind giving out my recipe because I believe good things should be shared.'



Ingredients:
  • 500g (~1 lb) flour
  • 1/2 tsp salt
  • 250g (~¼ lb) butter at room temp
  • 3 Tbs ice water
  • 1 egg yolk
  • 2 potatoes
  • 250g (~¼ lb) chicken breast
  • 1 to 2 tsp oil
  • 1 onion, diced
  • 1 tsp minced garlic
  • 1 tsp salt
  • 2 tsp sugar
  • 1 to 2 tsp curry powder
  • Mixed peas (optional)
Method:

The Pastry
  1. Place flour in a mixing bowl, add salt and mix well. Using your finger tips, rub the butter into the flour.
  2. Add water and egg yolk, mix to form a dough.
  3. Place the dough in a plastic bag and refrigerate for 30 minutes before use.
The Filling
  1. Wash and peel the potatoes, dice into small cubes. Steam for 10 minutes. Set aside.
  2. Poach the chicken in water for 10 minutes. Drain the water and cut the chicken into small pieces.
  3. Heat oil in a pan, fry the onions and garlic until the onions are wilted.
  4. Add the chicken, potatoes, salt and sugar and fry for a minute. Add the curry powder and continue frying until the mixture is fragrant. Leave stuffing to cool.
Assembling & Cooking
  1. Preheat oven to 200ºC (390F)
  2. Roll the dough out to about 0.5cm (¼ in) thick. Use a circular pastry cutter to cut small circles of dough with a diameter of about 7cm. (~3 in)
  3. Remove a piece of cut dough. Press around the circumference to thin out the dough along the edges. Place some filling in the centre of the dough. Place another piece of dough over to encase the filling.
  4. Seal the edges with a pincer or by rolling the dough over in a rope pattern.
  5. Place the curry puffs on a baking tray and brush an egg wash made with 1 beaten egg over them.
  6. Bake for 15 to 20 minutes until golden brown.
Reference