Chicken And Vegetable Puffs


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


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.

More Asian Food Recipes - Chinese Food Recipes