Chicken And Vegetable Puffs

Ingredients

2 tbsp oil
80g onion, chopped
3cm piece cinnamon stick
1 1/2 tbsp fish curry powder

   

1 tbsp water; 175g chicken meat, chopped coarsely; 100g prawns, chopped coarsely; 50g button mushrooms, diced

Seasoning: 1/2 tsp sugar1 tbsp premium oyster sauce; 1/4 tsp salt; 1/2 tsp chicken stock granules; 1/4 tsp pepper

Pastry for the puff: 150g plain flour, sifted; 100g high protein flour, sifted; 1 tsp salt; 1/2 tbsp lime juice; 100ml water; 75g margarine


Method

To prepare filling: Heat oil in a wok, sauté onion and cinnamon stick till fragrant. Add curry powder and 1 tbsp of water. Sauté well. Stir in chicken, prawns and button mushrooms. Add seasoning and fry till well combined. Dish out to cool for 5 minutes. To prepare the pastry dough: Put sifted flours and salt into a mixing bowl. Make a well in the centre, add lime juice, water and margarine. Mix together until well combined and mixture turns into a smooth soft ball of dough. Divide dough into small balls of 50g each. Roll out flat into a longish shape. Add a heaped tablespoon of filling on one end. Turn down the other then press down the sides. Pinch the edges to seal. Deep fry the puffs until golden.

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