Dairy-Free Curry Puffs

Ingredients

• 2 cups All-purpose flour
• 1/2 cup Vegetable shortening
• 1/2 tsp Salt
• 1/2 cup Water
• 1 lb Chicken
• 2 medium Potatoes
• 1 medium Onion
• 2 tbsp Curry powder
• 1/2 cup Coconut milk
• 1/2 cup Peas
• 1/2 tsp Salt
• 1/4 tsp Pepper

Instructions

1. 1To make the pastry, combine the 2 cups of all-purpose flour, 1/2 cup of vegetable shortening, and 1/2 tsp of salt in a large bowl. Gradually add the 1/2 cup of water, mixing until a dough forms. Knead this dough briefly on a clean surface, then wrap it tightly in plastic wrap and place it in the refrigerator to chill for 30 minutes.
2. 2While the pastry chills, prepare the filling. Cut the 1 lb of chicken into 1/2-inch cubes. Peel and cut the 2 medium potatoes into 1/2-inch cubes. Peel and finely chop the 1 medium onion.
3. 3Place the diced chicken and potatoes in a medium saucepan with enough water to cover them. Bring to a boil over medium-high heat and cook for 10-12 minutes, or until the potatoes are almost tender when pierced with a fork. Drain the water from the saucepan.
4. 4In a large skillet, heat the skillet over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until it becomes translucent and soft. Add the 2 tbsp of curry powder to the skillet and cook for 1 minute more, stirring constantly until fragrant.
5. 5Add the cooked chicken and potatoes to the skillet with the onions and curry powder. Stir in the 1/2 cup of coconut milk, 1/2 cup of peas, 1/2 tsp of salt, and 1/4 tsp of pepper. Bring the mixture to a simmer over medium heat and cook for 5-8 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon.
6. 6Remove the pastry dough from the refrigerator. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a round cutter, about 4 inches in diameter, to cut out 12 circles of pastry.
7. 7Place about 2 tablespoons of the filling mixture in the center of each pastry circle. Fold each circle in half to create a crescent shape, pressing the edges firmly together. Crimp the edges with a fork to seal them completely.
8. 8Place the sealed curry puffs on a baking sheet. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the pastry is golden brown and puffed up.

Substitutions

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